2006-12-18 11:45:18 · 6 answers · asked by ndmkona 1 in Food & Drink ➔ Cooking & Recipes
use a meat thermoniter (sp) between 160 & 170 degrees. covered. i just cooked a 3 pound last night and 2 1/4 hrs i was cutting it up and enjoying it. made gravy from the juices. this was at 325 degrees
2006-12-18 12:00:02 · answer #1 · answered by jks336 2 · 0⤊ 0⤋
Barbara Kafka recommends roasting (almost) everything at 500. She says any lower temperature is baking, not roasting. I don't necessarily think that is the best way for everything, but it really does make a phenomenal pork loin roast -- nice and crispy on the outside. And you don't have to cook it as long! (Needless to say, do not cover it.) Just be sure to take it out of the oven when it's at 155 degrees or 160, or it will be overcooked.
2006-12-19 03:46:35 · answer #2 · answered by Capote99 2 · 0⤊ 0⤋
25-30 minutes a pound at 350 degrees
2006-12-18 12:05:45 · answer #3 · answered by Chef Bob 5 · 0⤊ 0⤋
20 minutes per pound at 350 degrees. the internal temperature should be 160 degrees. Hope this helps..
2006-12-18 11:58:16 · answer #4 · answered by badwarden 5 · 0⤊ 0⤋
do no longer cook dinner meat from frozen except this is a microwave element that instructs you to. that's somewhat difficulty-free to thaw by ability of sealng it in a plastic bag and soaking it in heat water. Cooking from frozen is undesirable because of the fact it is going to dilute the recipe and dry the beef because of the fact the ice crystals soften. At worst it might desire to be risky because of the fact the exterior would be executed and the middle would desire to be uncooked.
2016-12-11 11:45:45 · answer #5 · answered by Anonymous · 0⤊ 0⤋
15 minute's per pound will do better with lid will cook faster on stove dutch oven lidded
2006-12-18 11:52:38 · answer #6 · answered by Tina Tegarden 4 · 0⤊ 0⤋