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to clearly not know how to cook?

(52 Posts)
StealthPolarBear Sun 17-Jan-16 14:26:32

How do you roast a joint of meat without fat spitting everywhere and the kitchen filling with smoke?
Please tell me as I feel u must be missing something. Everyone else clearly manages it.
another meal to the tune of the smoke detector sad

DoreenLethal Sun 17-Jan-16 14:29:27

What temperature are you cooking it at? I don't cook meat but that sounds like the fat is too hot to me.

StealthPolarBear Sun 17-Jan-16 14:29:36

Bump

StealthPolarBear Sun 17-Jan-16 14:30:01

I do what Deliasays. 240 for 20 mins then 200

gamerchick Sun 17-Jan-16 14:32:26

What meat are you cooking? Also is your oven cleaned regularly?

AlwaysHopeful1 Sun 17-Jan-16 14:32:33

You need to cover the roasting tin in foil so that the moisture is kept in and keeps the meat juicy and tender without drying out.
When the meat is almost done, remove the foil and use the juices to baste the meat and then leave it to just brown/crisp for about 5/10 minutes. Hope this helps for future.

StealthPolarBear Sun 17-Jan-16 14:34:11

Beef. Oven was clean, it isn't now.
I thought the advice was usually bot to cover? And I have the same with roast potatoes too

gamerchick Sun 17-Jan-16 14:38:25

Yeah beef needs tinfoil.

I cook beef in the slow cooker overnight, would that be an option?

StealthPolarBear Sun 17-Jan-16 14:39:37

But what about the potatoes?
I think the answer is to eat out more

treacledan71 Sun 17-Jan-16 14:39:39

Yeah brown it first then cover or wrap in foil. Then as other lady says lady ten minutes at end take foil off. Have u thought about using a slow cooker. It will cook it lovely

Provencalroseparadox Sun 17-Jan-16 14:45:35

I don't put foil over beef. I cook at 200 for length specified on pack. I then get it out to rest under foil while I cook everything else. Works perfectly

GeoffreysGoat Sun 17-Jan-16 14:46:45

Slow cook the meat

BernardsarenotalwaysSaints Sun 17-Jan-16 14:52:29

Buy brisket & pot roast it slowly with the veg grin

StealthPolarBear Sun 17-Jan-16 15:05:55

I can't roast it with the veg as I'm vegI
either way if I cover the meat that's one thing but what about potatoes?
I need to give up this cooking lark.

abbsismyhero Sun 17-Jan-16 15:15:18

do you want roast potatoes? chuck some in with the meat and do the veggi ones separate

MsJamieFraser Sun 17-Jan-16 15:20:25

brown the meat, wrap in foil, leave the mean on the meat rack and at the bottom of the tin foil cut a hole in the foil to allow some of the fat to escape. put tatties on the tray, put the rack on top of the tatties and depending on the meat weight cook for a few hours on a 180 heat. Half way through baste the tatties with the fat.

howabout Sun 17-Jan-16 15:24:55

Had roast beef yesterdat. Top rump for 5 at 200 for an hour with 30 minutes resting. If having roast potatoes usually put in with beef. Yorkshire pudding in with beef for last 10 minutes and finish while beef resting. No covering and no spitting. 240 is too hot for my fan assisted oven without setting off the fire alarm, smoke and spitting.

BrandNewAndImproved Sun 17-Jan-16 15:33:58

I slow cook beef as I can't afford the expensive cuts.

For /turkey I do 220 for 30 mins and then turn down to 170 for the rest. I line the tray with foil add the seasoned meat a glug of oil and put foil over the top until the last half hour. I do this once a week in work and everyone raves about my roasts.

Angelto5 Sun 17-Jan-16 15:34:07

Roasting bags? I've used them a few times & it saves all the mess.

BrandNewAndImproved Sun 17-Jan-16 15:34:21

Pork/turkey that should say!

Scrowy Sun 17-Jan-16 15:40:06

How old is the delia book you are using? Does it predate widespread use of fan assisted ovens? It sounds like your oven is too hot

liinyo Sun 17-Jan-16 15:41:31

If it's spitting a lot it is too wet. That applies to the meat and the potatoes equally. Supermarket meat is often too wet as it is pumped up with water to make it weightier. To dry it out leave it on a plate for a couple of hours covered with Kitchen roll before cooking. It is often surprising how frequently you have to change the paper. This has the added advantage of bringing the joint to room temperature before roasting.

For potatoes drain well and leave to cool in the sieve or colander after par-boiling so all the excess moisture evaporates.

Doing this will reduce or eliminate spitting but unless you use tin foil as described above roasting will always make a certain amount of smoke and mess in an oven. Covering it in foil will reduce this but produces a partially steamed roast that I don't find as tasty. To a certain extent you have to choose between flavour and mess.

StealthPolarBear Sun 17-Jan-16 16:09:18

Roasting bags!! Will give them a go thanks.
The Delia recipe was online. The meat was topside from the butcher, very little fat.
I will try drying the potatoes next time thanks
Just eaten. Dinner was lovely but I am so stressed, can't bear the alarm constantly going off

toomuchtooold Sun 17-Jan-16 16:16:05

Now I'm wondering if you're the mother of the woman over on the other thread who's dreading going to her mum's for Sunday lunch...

StealthPolarBear Sun 17-Jan-16 16:17:34

Def not as dd is six grin

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