What's for dinner tonight??? (ingredient, restaurant, grilled, bbq)
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Do you have a meat thermometer, that would help so you don't overcook it. Love horseradish with roast beef!
I do have one you stick in to test it.....not the kind that stays in while it cooks. I will have to check the temp for med rare is it 130 degrees. I can check that.
god bless google:
120°F to 125°F, (49°C to 52°C) for rare,*
130°F to 140°F (55°C to 60°C) for medium rare,
145°F to 150°F (63°C to 66°C) for medium, and
155°F to 165°F (68°C to 74°C) for well done
I do have one you stick in to test it.....not the kind that stays in while it cooks. I will have to check the temp for med rare is it 130 degrees. I can check that.
god bless google:
120°F to 125°F, (49°C to 52°C) for rare,*
130°F to 140°F (55°C to 60°C) for medium rare,
145°F to 150°F (63°C to 66°C) for medium, and
155°F to 165°F (68°C to 74°C) for well done
*(Note: 120° is a pretty rare roast).
Good luck, med rare is still "mooing" for me, lol. The great cook that you are I know it will be perfect!
Tonite blackened chicken cutlet sandwiches on the grill and salad. Hubby is doing the back splash in our kitchen remodel (a continuing work in progress). I have been off the computer for a few days due to the fact that we were having friends help dh with our kitchen redo, so I was very busy making food for whoever came over to help. The menu turned out as this, Italian crostini with sun dried tomatoes and goat cheese, breaded pork cutlet parm, large antipasto, 2 half trays of lasagna, one with meat and Ricotta, the other vegetables and Ricotta. So tonite is a easy night.
Good luck, med rare is still "mooing" for me, lol. The great cook that you are I know it will be perfect!
I really like it on the red side of medium where as he likes it on the medium side of rare. It is a big enough roast that the ends should be perfect for me and the interior be perfect for DP. When he is happy--I am happy and proud of my cooking so................it should all be good.
I had several chicken leg quarters I needed to do something with so I decided it was time to make some chicken mull. That and some sautéed spinach with some rye bread I made a few days back will be about it. Some of the initial "concentrate" for the mull I will combine with canned tomatoes and cream style corn to make a different type of chicken stew later on. The mull turned out pretty good!
I really like it on the red side of medium where as he likes it on the medium side of rare. It is a big enough roast that the ends should be perfect for me and the interior be perfect for DP. When he is happy--I am happy and proud of my cooking so................it should all be good.
I have no doubt that it will be good! Enjoy because now I want some...
Tonight we are having comfort food, not to mention it's cheap to make.
Kids want homemade mac and cheese, green beans, polish sausage and this ciabatta bread I got at the store the other day.
Brownies for dessert.
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Chicken mull
