Economies of time
It’s a beautiful, sunny Sunday afternoon in early October and I’m sitting in the kitchen with my feet up.
It’s the first time today I’ve had a chance to rest and I’d like to explain why.
Doesn’t sound in the least interesting!
Harsh, but true 🙁 Here’s why I’m writing this.
We’re still in the newbie phase of owning our new cooker and one of the things it has is a meat probe – the idea is, however economical your cooking methodm, stopping the oven dead once it’s cooked has to be better. By economical read spending less energy cooking your food, which means less carbon produced.
Sounds interesting… ish…
Hey, let me finish. Now cooking books and oven manuals of yore
Really?
Hush! Stated the times needed to cook meats to the point where they tasted great and all the bugs were killed. This is possibly most important with pork as our DNA is very close to that of a pigs
Seriously?!
Yes, so we need pork cooked well to stop things jumping the species gap.
OK
So, I played with this for the first time. Now the difficult thing is that the meat is not the only part of a traditional British roast dinner. Taking the “traditional guidence” in mind, I started cooking.
Only to find my little joint that should have taken 1 hour 26 minutes
Spurious accuracy!
Don’t knock it, if it’s one thing I can do, it’s roast a joint to perfection.
My little joint only needed an hour and that was in a cold oven. Which meant a bit of a rush at the end and no chance to do things in my usual order.
But that does seem to be the lesson. Put the roast potatoes in with the meat and then everything will be ready together, no effort without the need to rush at the end, whip the meat out, turn up the oven and rush to get the vegetables cooked. Including apple saue, did I say I had a great recipe for apple sauce…
Posted: October 3rd, 2021 under 42, Driving off the grid.