Slow roast rare beef- is it safe?
Discussion
I have become quite interested in slow roasting meat at very low temperatures to obtain that perfect texture whilst removing all risk of overcooking the meat- Heston does it with beef in his Perfection series, roasting it in the oven at 52dc for 24 hrs.
My question is; is this safe on food hygene grounds? many people state a danger zone of between 5dc and ~40dc for bacterial growth and cooking meat in this way holds the meat within these temperatures for long periods of time.
I am about to give it a try with a chuck roast, probably aiming for an internal temperature of between 55-60dc. can anyone advise whether there are undue risks in attempting this?
Thanks
Pete
My question is; is this safe on food hygene grounds? many people state a danger zone of between 5dc and ~40dc for bacterial growth and cooking meat in this way holds the meat within these temperatures for long periods of time.
I am about to give it a try with a chuck roast, probably aiming for an internal temperature of between 55-60dc. can anyone advise whether there are undue risks in attempting this?
Thanks
Pete
Sour Kraut said:
Rude-boy said:
Not very scientific but given that there are more than a few people who will eat a steak that's literally had 15 seconds on either side I'd say your average healthy over 15, under 80, human shouldn't have a problem.
Or even raw: Steak Tartare.
I also ate runny eggs durind the salmon ella scare! Didn't do me any harm
It's probably quite a bit safer than fast cooked as after 24 hours at 50+ it's pasturised. I'd be wary of 55-60 as it will be overcooked. I aim for 50 degrees but go lower sometimes depending on the meat. I did some venison lately and that was at 45 degrees for 6 hours.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table 2.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork [Foo05,3-401.11.B.2].
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table 2.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork [Foo05,3-401.11.B.2].
Edited by 21TonyK on Tuesday 11th January 17:06
I know what you are saying and i eat beef raw from time to time- its just the fact that it is being held within a temperature range where bacteria thrive for a long period of time.
For example If I take a slab of beef out of the fridge and chop it up and eat it within a few minuets of it being out of the fridge then the number of bacteria in that piece of beef are likely to be low and i should be ok, but if i took a piece of beef out of the fridge stuck it in the airing cupboard for 24hrs and then started eating it raw i would think that i would be at much qreater risk of being sat on the bog for a long time.
I'm just a bit concerned that the bacteria which have been allowed to thrive at those temperatures wont have beeen properly killed off at the rare temp that i am planning to cook it to.
For example If I take a slab of beef out of the fridge and chop it up and eat it within a few minuets of it being out of the fridge then the number of bacteria in that piece of beef are likely to be low and i should be ok, but if i took a piece of beef out of the fridge stuck it in the airing cupboard for 24hrs and then started eating it raw i would think that i would be at much qreater risk of being sat on the bog for a long time.
I'm just a bit concerned that the bacteria which have been allowed to thrive at those temperatures wont have beeen properly killed off at the rare temp that i am planning to cook it to.
The 'low and slow' approach is also used in sous vide cooking, and this topic has attracted a fair amount of interest. It's worth reading up here http://www.douglasbaldwin.com/sous-vide.html for reassurance
This refers to sous vide but it's exactly the same
Extracted from...
http://web.archive.org/web/20080804162204/http://a...
2. Safety
Our goal is to maximizing taste while minimizing the risk of food pathogens. Although pathogenic microorganisms can be controlled with the addition of acids, salts and spices, sous vide foods rely heavily on temperature control [RR01].
The myth of the "danger zone" of 40°F to 140°F (4°C to 60°C) is absurd. It is well known that food pathogens can multiply between 29.3°F and 127.5°F (-1.6°C and 53°C), while spoilage bacteria begin to multiply at 23°F (-5°C) [Sny06]. Moreover, contrary to popular belief, most food pathogens and toxins cannot be seen, smelt or tasted.
All sous vide prepared foods can be divided into three categories: (i) raw or unpasteurized, (ii) pasteurized, and (iii) sterilized. Pasteurization means heat treating the food to reduce the number of vegetative pathogens to a safe level. Vegetative pathogens are simply active bacteria that are growing and multiplying. Some bacteria are also able to form spores which are very resistant to heat and chemicals. Heat treating food to reduce both the vegetative microorganisms and the spores to a safe level is called sterilization1.
Pasteurized foods must either be eaten immediately or rapidly chilled and refrigerated to prevent the outgrowth and multiplication of spores. Moreover, the center of food should reach 130°F (54.4°C) within 6 hours to prevent the toxin producing pathogen Clostridium perfringens from multiplying to dangerous levels [Sny06].
Raw or unpasteurized food must not be served to highly susceptible or immune compromised populations. Even raw fruits and vegetables should be twice washed2 before serving. For raw and unpasteurized foods, it is important that they be consumed before food pathogens have had time to multiply to harmful levels. With this in mind, the US Food Code requires that food must not be above 41°F (5°C) for more than 4 hours [Foo05,3-501.19.B]. The reason being that Vibrio parahaemolyticus---which is commonly present in raw fish and seafood---can double every 7 to 8 minutes at 95°F (35°C) and can multiply to hazardous levels in only 2 to 3 hours [Sny99].
Pasteurization is a combination of both temperature and time. Consider the very common food pathogen Salmonella spp. At 140°F (60°C), all the Salmonella doesn't instantly die but is reduced by a factor ten (10) every 1.73 minutes [Sny99]. This is often referred as a one decimal reduction and is written D[140°F (60°C)] = 1.73 minutes. Meat is considered safe after 6.5 to 7 decimal reductions of Salmonella [FIS05] or after 7D[140°F (60°C)] = 12.1 minutes.
The rate at which the bacteria die depends on many factors, including temperature, acidity, salt content, certain spices, and water content. For instance, at 130°F (54.4°C) a 7D reduction in Salmonella takes 121 minutes, while at 150°F (65.6°C) it takes only 73 seconds. The pasteurization times for beef, lamb and pork are listed in Table 2.1. Table 2.2 lists the pasteurization times for chicken and turkey. The addition of acids, salts or spices can all decrease the number of vegetative pathogens---this is why mayonnaise (with a pH less than 4.1) does not need to be heat treated.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table 2.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork [Foo05,3-401.11.B.2].
Temperature Time Time Time Time Time Time
°F (°C) 1% fat 3% fat 5% fat 7% fat 9% fat 12% fat
136 (57.8) 64 min 65.7 min 68.4 min 71.4 min 74.8 min 81.4 min
137 (58.3) 51.9 min 52.4 min 54.3 min 56.8 min 59.7 min 65.5 min
138 (58.9) 42.2 min 42.7 min 43.4 min 45.3 min 47.7 min 52.9 min
139 (59.4) 34.4 min 34.9 min 35.4 min 36.2 min 38.3 min 43 min
140 (60.0) 28.1 min 28.5 min 29 min 29.7 min 30.8 min 35 min
141 (60.6) 23 min 23.3 min 23.8 min 24.4 min 25.5 min 28.7 min
142 (61.1) 18.9 min 19.1 min 19.5 min 20.1 min 21.1 min 23.7 min
143 (61.7) 15.5 min 15.7 min 16.1 min 16.6 min 17.4 min 19.8 min
144 (62.2) 12.8 min 12.9 min 13.2 min 13.7 min 14.4 min 16.6 min
145 (62.8) 10.5 min 10.6 min 10.8 min 11.3 min 11.9 min 13.8 min
146 (63.3) 8.7 min 8.7 min 8.9 min 9.2 min 9.8 min 11.5 min
148 (64.4) 5.8 min 5.8 min 5.9 min 6.1 min 6.5 min 7.7 min
150 (65.6) 3.8 min 3.7 min 3.7 min 3.9 min 4.1 min 4.9 min
152 (66.7) 2.3 min 2.3 min 2.3 min 2.3 min 2.4 min 2.8 min
154 (67.8) 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.6 min
156 (68.9) 59 sec 59.5 sec 1 min 1 min 1 min 1 min
158 (70.0) 38.8 sec 39.2 sec 39.6 sec 40 sec 40.3 sec 40.9 sec
160 (71.1) 25.6 sec 25.8 sec 26.1 sec 26.3 sec 26.6 sec 26.9 sec
162 (72.2) 16.9 sec 17 sec 17.2 sec 17.3 sec 17.5 sec 17.7 sec
164 (73.3) 11.1 sec 11.2 sec 11.3 sec 11.4 sec 11.5 sec 11.7 sec
166 (74.4) 0 sec 0 sec 0 sec 0 sec 0 sec 0 sec
Table 2.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey [FIS05].
There are many food pathogens other than Salmonella, but Salmonella is often used as the time-temperature standard for pasteurization [Sny99]. While Listeria monocytogenes is the most heat resistant (nonspore forming) pathogen, [Nat91] only requires a 4D reduction in beef and poultry---a level that is achieved by the time a 7D reduction in Salmonella is achieved3. Although Salmonella stops growing at 114°F (45.6°C), the lowest temperature for pasteurization is 130°F (54.4°C) because the common food pathogen C. perfringens can grow at temperatures up to 127.5°F (52.3°C).
While keeping the food sealed in plastic pouch prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens and Bacillus cereus can all survive the mild heat treatment of pasteurization. Therefore, the food must either be served immediately or rapidly cooled and refrigerated at
below 36.5°F (2.5°C) for up to 90 days,
below 38°F (3.3°C) for less than 31 days,
below 41°F (5°C) for less than 10 days, or
below 50°F (10°C) for less than 5 days
to prevent non-proteolytic C. botulinum from outgrowing and multiplying to hazardous levels [Pec97]. The easiest way to rapidly chill the vacuum sealed pouches is to immerse them in an ice water bath for the times listed in Table 2.3. (Alternatively, large restaurant kitchens and industrial food processors can use blast coolers to rapidly chill the food.)
Cooling Times in HH:MM:SS to 41°F (5°C) in Ice Water
mm 131°F (55°C) 141°F (60.5°C) 176°F (80°C)
5 1:12 1:14 1:20
10 4:12 4:20 4:44
15 9:05 9:23 10:17
20 15:51 16:23 17:58
25 24:29 25:20 27:48
30 34:59 36:12 39:47
35 47:23 49:03 53:55
40 1:01:40 1:03:50 1:10:12
45 1:17:49 1:20:35 1:28:38
50 1:35:52 1:39:15 1:49:12
55 1:55:47 1:59:54 2:11:55
60 2:17:34 2:22:28 2:36:48
65 2:41:16 2:47:01 3:03:49
70 3:06:48 3:13:28 3:32:58
Table 2.3: Approximate cooling times (in HH:MM:SS) for the core meat temperature to reach 41°F (5°C) in ice water.
A few sous vide recipes, such as duck, pork and turkey confit, use temperature-time combinations which can reduce non-proteolytic C. botulinum to a safe level; specifically, a 6D reduction in non-proteolytic C. botulinum requires 363 minutes (6 hours and 3 minutes) at 176°F (80°C) or 36 minutes at 185°F (85°C) [Pec97]. The food may then be stored at below 50°F (10°C) indefinitely (the minimum temperature at which proteolytic C. botulinum and C. perfringens can grow). If the food was vacuum sealed using a clamp style vacuum sealer, then there is sufficient air left in the package for B. cereus to grow and the food should be stored at below 39°F (4°C) [RR01].
Extracted from...
http://web.archive.org/web/20080804162204/http://a...
2. Safety
Our goal is to maximizing taste while minimizing the risk of food pathogens. Although pathogenic microorganisms can be controlled with the addition of acids, salts and spices, sous vide foods rely heavily on temperature control [RR01].
The myth of the "danger zone" of 40°F to 140°F (4°C to 60°C) is absurd. It is well known that food pathogens can multiply between 29.3°F and 127.5°F (-1.6°C and 53°C), while spoilage bacteria begin to multiply at 23°F (-5°C) [Sny06]. Moreover, contrary to popular belief, most food pathogens and toxins cannot be seen, smelt or tasted.
All sous vide prepared foods can be divided into three categories: (i) raw or unpasteurized, (ii) pasteurized, and (iii) sterilized. Pasteurization means heat treating the food to reduce the number of vegetative pathogens to a safe level. Vegetative pathogens are simply active bacteria that are growing and multiplying. Some bacteria are also able to form spores which are very resistant to heat and chemicals. Heat treating food to reduce both the vegetative microorganisms and the spores to a safe level is called sterilization1.
Pasteurized foods must either be eaten immediately or rapidly chilled and refrigerated to prevent the outgrowth and multiplication of spores. Moreover, the center of food should reach 130°F (54.4°C) within 6 hours to prevent the toxin producing pathogen Clostridium perfringens from multiplying to dangerous levels [Sny06].
Raw or unpasteurized food must not be served to highly susceptible or immune compromised populations. Even raw fruits and vegetables should be twice washed2 before serving. For raw and unpasteurized foods, it is important that they be consumed before food pathogens have had time to multiply to harmful levels. With this in mind, the US Food Code requires that food must not be above 41°F (5°C) for more than 4 hours [Foo05,3-501.19.B]. The reason being that Vibrio parahaemolyticus---which is commonly present in raw fish and seafood---can double every 7 to 8 minutes at 95°F (35°C) and can multiply to hazardous levels in only 2 to 3 hours [Sny99].
Pasteurization is a combination of both temperature and time. Consider the very common food pathogen Salmonella spp. At 140°F (60°C), all the Salmonella doesn't instantly die but is reduced by a factor ten (10) every 1.73 minutes [Sny99]. This is often referred as a one decimal reduction and is written D[140°F (60°C)] = 1.73 minutes. Meat is considered safe after 6.5 to 7 decimal reductions of Salmonella [FIS05] or after 7D[140°F (60°C)] = 12.1 minutes.
The rate at which the bacteria die depends on many factors, including temperature, acidity, salt content, certain spices, and water content. For instance, at 130°F (54.4°C) a 7D reduction in Salmonella takes 121 minutes, while at 150°F (65.6°C) it takes only 73 seconds. The pasteurization times for beef, lamb and pork are listed in Table 2.1. Table 2.2 lists the pasteurization times for chicken and turkey. The addition of acids, salts or spices can all decrease the number of vegetative pathogens---this is why mayonnaise (with a pH less than 4.1) does not need to be heat treated.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table 2.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork [Foo05,3-401.11.B.2].
Temperature Time Time Time Time Time Time
°F (°C) 1% fat 3% fat 5% fat 7% fat 9% fat 12% fat
136 (57.8) 64 min 65.7 min 68.4 min 71.4 min 74.8 min 81.4 min
137 (58.3) 51.9 min 52.4 min 54.3 min 56.8 min 59.7 min 65.5 min
138 (58.9) 42.2 min 42.7 min 43.4 min 45.3 min 47.7 min 52.9 min
139 (59.4) 34.4 min 34.9 min 35.4 min 36.2 min 38.3 min 43 min
140 (60.0) 28.1 min 28.5 min 29 min 29.7 min 30.8 min 35 min
141 (60.6) 23 min 23.3 min 23.8 min 24.4 min 25.5 min 28.7 min
142 (61.1) 18.9 min 19.1 min 19.5 min 20.1 min 21.1 min 23.7 min
143 (61.7) 15.5 min 15.7 min 16.1 min 16.6 min 17.4 min 19.8 min
144 (62.2) 12.8 min 12.9 min 13.2 min 13.7 min 14.4 min 16.6 min
145 (62.8) 10.5 min 10.6 min 10.8 min 11.3 min 11.9 min 13.8 min
146 (63.3) 8.7 min 8.7 min 8.9 min 9.2 min 9.8 min 11.5 min
148 (64.4) 5.8 min 5.8 min 5.9 min 6.1 min 6.5 min 7.7 min
150 (65.6) 3.8 min 3.7 min 3.7 min 3.9 min 4.1 min 4.9 min
152 (66.7) 2.3 min 2.3 min 2.3 min 2.3 min 2.4 min 2.8 min
154 (67.8) 1.5 min 1.5 min 1.5 min 1.5 min 1.5 min 1.6 min
156 (68.9) 59 sec 59.5 sec 1 min 1 min 1 min 1 min
158 (70.0) 38.8 sec 39.2 sec 39.6 sec 40 sec 40.3 sec 40.9 sec
160 (71.1) 25.6 sec 25.8 sec 26.1 sec 26.3 sec 26.6 sec 26.9 sec
162 (72.2) 16.9 sec 17 sec 17.2 sec 17.3 sec 17.5 sec 17.7 sec
164 (73.3) 11.1 sec 11.2 sec 11.3 sec 11.4 sec 11.5 sec 11.7 sec
166 (74.4) 0 sec 0 sec 0 sec 0 sec 0 sec 0 sec
Table 2.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey [FIS05].
There are many food pathogens other than Salmonella, but Salmonella is often used as the time-temperature standard for pasteurization [Sny99]. While Listeria monocytogenes is the most heat resistant (nonspore forming) pathogen, [Nat91] only requires a 4D reduction in beef and poultry---a level that is achieved by the time a 7D reduction in Salmonella is achieved3. Although Salmonella stops growing at 114°F (45.6°C), the lowest temperature for pasteurization is 130°F (54.4°C) because the common food pathogen C. perfringens can grow at temperatures up to 127.5°F (52.3°C).
While keeping the food sealed in plastic pouch prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens and Bacillus cereus can all survive the mild heat treatment of pasteurization. Therefore, the food must either be served immediately or rapidly cooled and refrigerated at
below 36.5°F (2.5°C) for up to 90 days,
below 38°F (3.3°C) for less than 31 days,
below 41°F (5°C) for less than 10 days, or
below 50°F (10°C) for less than 5 days
to prevent non-proteolytic C. botulinum from outgrowing and multiplying to hazardous levels [Pec97]. The easiest way to rapidly chill the vacuum sealed pouches is to immerse them in an ice water bath for the times listed in Table 2.3. (Alternatively, large restaurant kitchens and industrial food processors can use blast coolers to rapidly chill the food.)
Cooling Times in HH:MM:SS to 41°F (5°C) in Ice Water
mm 131°F (55°C) 141°F (60.5°C) 176°F (80°C)
5 1:12 1:14 1:20
10 4:12 4:20 4:44
15 9:05 9:23 10:17
20 15:51 16:23 17:58
25 24:29 25:20 27:48
30 34:59 36:12 39:47
35 47:23 49:03 53:55
40 1:01:40 1:03:50 1:10:12
45 1:17:49 1:20:35 1:28:38
50 1:35:52 1:39:15 1:49:12
55 1:55:47 1:59:54 2:11:55
60 2:17:34 2:22:28 2:36:48
65 2:41:16 2:47:01 3:03:49
70 3:06:48 3:13:28 3:32:58
Table 2.3: Approximate cooling times (in HH:MM:SS) for the core meat temperature to reach 41°F (5°C) in ice water.
A few sous vide recipes, such as duck, pork and turkey confit, use temperature-time combinations which can reduce non-proteolytic C. botulinum to a safe level; specifically, a 6D reduction in non-proteolytic C. botulinum requires 363 minutes (6 hours and 3 minutes) at 176°F (80°C) or 36 minutes at 185°F (85°C) [Pec97]. The food may then be stored at below 50°F (10°C) indefinitely (the minimum temperature at which proteolytic C. botulinum and C. perfringens can grow). If the food was vacuum sealed using a clamp style vacuum sealer, then there is sufficient air left in the package for B. cereus to grow and the food should be stored at below 39°F (4°C) [RR01].
Pete Franklin said:
On that basis I would need to take it to at least 55 then?
Yep, having re-read that for pasteurisation you need 54.4 but I'm not convinced you need this. In the absence of a more authoritative answer I'll go away and read some of my "big books" on food safety and see what I can dig out.Without copy typing lots of stuff the nuts and bolts are 50 degrees celcius as a minimum if cooking for a long, long time. All the reference books I have are quote 1 hour cooking time and state 55 degrees but I know from discussion with several EHPs (one of whom owns a company producing pate etc for M&S) that lower temps are used in commercial food production with greatly extended cooking times.
If the joint you are cooking as a single piece of meat and not boned/rolled etc, you are happy with it's provenance and handling since slaughter I would have no issue going for 50 degrees.
I have a half fore rib for the coming weekend and that will be very slow roasted at 50 for about 16 hours.
If the joint you are cooking as a single piece of meat and not boned/rolled etc, you are happy with it's provenance and handling since slaughter I would have no issue going for 50 degrees.
I have a half fore rib for the coming weekend and that will be very slow roasted at 50 for about 16 hours.
yorky500 said:
21TonyK said:
I have a half fore rib for the coming weekend and that will be very slow roasted at 50 for about 16 hours.
Stupid question as I want to try this "slow roasting" but do you cover the meat for the whole duration of the cooking process?Tontoro: I dont doubt what you are saying but do you have any information to back that up
Edited by Pete Franklin on Wednesday 12th January 09:49
http://www.pistonheads.co.uk/gassing/topic.asp?h=0...
Go to the last page, I slow roastd a rib joint, method, photos & comments are all there.
Not the chuck roast that you want to do, but slow roast none the less.
I'll be interested in your verdict when yours is ready.
Go to the last page, I slow roastd a rib joint, method, photos & comments are all there.
Not the chuck roast that you want to do, but slow roast none the less.
I'll be interested in your verdict when yours is ready.
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