- Tue Oct 11, 2011 9:34 am
#449908
As Yuds says, it does become habitual, but I do have a firm understanding of how long things take, and could tell you.
The things that can catch you out / help, is when doing Veg, it can take a pan 10 minutes to come to the boil, better use a kettle. Meat needs a fast initial cook I find and this is the best time to cook the Yorkshires, just warm at the end. Meat really benefits from less time in the oven and more time resting, this can be be up to 40 minutes, which gives you lots of room in the oven for Spuds, Parsnips, cauli cheese, leek sauce, Onion Sauce, Bread sauce, etc and it means you can get the pan from the meat to make the gravy just as the veg is boiling. Proper Gravy is by far the best you can make in my opinion, and its easy and cheap.
My other tip is with reheats. Slice what is left of your joing and cover it with your gravy, cover in foil and warm through in the oven, it breaks up the fat as it's warm and stops the meat drying out, although with beef you loose the "pink" it does stop it going tough.
chrismoyles.net
