Recommended cooking times

I am pretty slapdash, just bung stuff in the oven and hope for the best, just look at it now and again to check whether it looks cooked. But I always prefer meat overcooked to undercooked.

I do not often roast a joint, although yesterday we had a sausage meat stuffed venison joint from Lidl that said: put in the oven 200C for 1.5 hours, so I did - and it was fine.

M0nica

Could it be that everyone cooks meat much less than we did in the past.

Personally I cannot bear meat that is not thoroughly cooked, not even a hint of pink, and I find most cooking times work well for me. I have not had a problem with dried out meat.

@#££%&--:+

But everyone so far is saying the opposite!

On the other hand, I find that baking times are always far too short and I need to leave cakes in much longer than the recipe recommends. And I have checked the temperature with an oven thermometer.

Could it be that everyone cooks meat much less than we did in the past.

Personally I cannot bear meat that is not thoroughly cooked, not even a hint of pink, and I find most cooking times work well for me. I have not had a problem with dried out meat.

I use a probe thermometer now for all my meat as the cooking times are always too long. The thermometer wasn't expensive and I've probably saved more in power bills since I bought it.

I bought some tortellini and the instruction were cook in boiling water for no more than 2 mins. They were not even warm in the middle. 4 mins with a lid on is about right

I agree, I rarely cook a half leg of lamb and even with me shortening the time I still ended up with a slightly overdone piece of lamb. A lesson learned.