HFW's roasting times

Stonehead · Post: # 29805Post **Stonehead** » Sat Aug 12, 2006 6:40 pm

I finally got around to looking at HFW's roasting method and times in the River Cottage Meat Book, but they don't seem right.

Has anyone else tried to roast a 2.4kg pork joint using his method?

According to the book, it should have 30 minutes at 210-230C then 150 minutes at 160C (25 minutes per 500g), for a total of three hours.

My usual method would take at least 3 hours and 40 minutes (30 minutes at 230C and then 35 minutes per 450g at 190C), so I think his figures and/or temperatures are off!

I'd be aiming for an internal temperature of at least 70C, but I can't see how his method would reach that. I'll stick with my times, I think.

Any thoughts?

bazil · Post: # 29829Post **bazil** » Sun Aug 13, 2006 1:52 am

stony buddy......id stick with you mate....that schew farnsfart is a bit of an ole trollope if you ask me

he doesnt live in the real world he gets paid money to do woty hes doing
(if only i could read the akaishic record for hugh farnsworth whittington)

ps i were up the pissky wen i writ this....har har..up the pissky...har har

Millymollymandy · Sun Aug 13, 2006 5:42 am

I've always roasted all meat at 20 mins for each pound weight plus 20 minutes. That's what my mum taught me!

Mind you has been many years since I roasted anything other than chicken. Would need a mortgage to do a roast beef or lamb these days!

Stonehead · Post: # 29832Post **Stonehead** » Sun Aug 13, 2006 6:42 am

Millymollymandy wrote:I've always roasted all meat at 20 mins for each pound weight plus 20 minutes. That's what my mum taught me!

Mind you has been many years since I roasted anything other than chicken. Would need a mortgage to do a roast beef or lamb these days!

What temperature?

Stonehead · Post: # 29833Post **Stonehead** » Sun Aug 13, 2006 6:47 am

Interestingly, I've just read Delia Smith's roasting guidelines and they're very close to what I use.

She says to roast for 25 minutes at 230C and then 35 minutes per pound (450g) at 190C.

If she agrees with me, who I am to argue!

Millymollymandy · Mon Aug 14, 2006 11:31 am

Hot! Start at 220 then reduce to 200 - I think! (or is it start at 200 reduce to 180?) It's so long since I cooked a roast cos these days that's my husband's job!

I don't see how you'd get nice roast spuds or onions at HFW's low temps.

Shirley · Post: # 29918Post **Shirley** » Mon Aug 14, 2006 11:54 am

I wonder whether HFW is quoting fan oven temperatures???

Stoney - did you get my reply to your email??

wulf · Post: # 29953Post **wulf** » Mon Aug 14, 2006 4:24 pm

What's the greatest dimension from surface to centre on your joint of pork? A relatively long, thin piece will cook much quicker than a solid block.

Wulf

bazil · Post: # 30419Post **bazil** » Sat Aug 19, 2006 1:26 am

oops pissky bazil...i love the old river cottage...i just think its not too realistic

Lou8 · Post: # 31268Post **Lou8** » Thu Aug 24, 2006 2:51 pm

I use HFW times for roasting. The timings are for fairly rare and work brilliantly for the usual lumps of meat but if it is a more solid lump rather than a long roll type piece I increase the times.

Stonehead · Post: # 31335Post **Stonehead** » Fri Aug 25, 2006 6:00 am

Lou8 wrote:I use HFW times for roasting. The timings are for fairly rare and work brilliantly for the usual lumps of meat but if it is a more solid lump rather than a long roll type piece I increase the times.

Thanks - I suspected HFW was using smaller, probably boned out joints. My usual lumps are substantial pieces of pig (or lamb), and none of this fancy modern supermarket joints!

I think I'll continue with my own times and temperatures.

hedgewizard · Fri Aug 25, 2006 1:10 pm

I use the gumpy bastard's temperatures too, he eats all his meat pretty rare but it works fine. Again, for bigger pieces I scale up but we don't eat much meat these days...