Just as the subject line says, I'm wondering how you prepare an oven
roasted eye of round roast. I want a rare finish that tends to medium
rare. In other words, firm but really pink.
Do you do hot oven? What temp do you pull the roast? How do you
season?
Thanks all
Janet US

On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:

> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US

Season heavily and put into 500F oven for 2-3 minutes then lower to
275F and let it go until it reaches 128F (about 4-5 hours depending
on size). The temp will rise to 131-132F after you take it out
leaving you with med-rare.

Ed will be along recommending 118-120F but that's way too low.

-sw

On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>
> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US
>
Here's a W/Post method that might suit:
https://www.washingtonpost.com/recip...=.e939627f6352

http://tiny.cc/603j0y

I have had beef cooked this way where it was seared then roasted for
several hours at a low temperature (?200) resulting in very tender but
*rare* beef.
Graham

On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz >
wrote:

>On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:
>
>> Just as the subject line says, I'm wondering how you prepare an oven
>> roasted eye of round roast. I want a rare finish that tends to medium
>> rare. In other words, firm but really pink.
>> Do you do hot oven? What temp do you pull the roast? How do you
>> season?
>> Thanks all
>> Janet US
>
>Season heavily and put into 500F oven for 2-3 minutes then lower to
>275F and let it go until it reaches 128F (about 4-5 hours depending
>on size). The temp will rise to 131-132F after you take it out
>leaving you with med-rare.
>
>Ed will be along recommending 118-120F but that's way too low.
>
>-sw

Will the entire roast be rare or only the center with both ends being
'done' ?

On Mon, 29 Oct 2018 09:39:37 -0600, graham > wrote:

>On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>>
>> Just as the subject line says, I'm wondering how you prepare an oven
>> roasted eye of round roast. I want a rare finish that tends to medium
>> rare. In other words, firm but really pink.
>> Do you do hot oven? What temp do you pull the roast? How do you
>> season?
>> Thanks all
>> Janet US
>>
>Here's a W/Post method that might suit:
>https://www.washingtonpost.com/recip...=.e939627f6352
>
>http://tiny.cc/603j0y
>
>I have had beef cooked this way where it was seared then roasted for
>several hours at a low temperature (?200) resulting in very tender but
>*rare* beef.
>Graham

thank you for the link.
Janet US

On 10/29/2018 11:35 AM, Sqwertz wrote:
> On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:
>
>> Just as the subject line says, I'm wondering how you prepare an oven
>> roasted eye of round roast. I want a rare finish that tends to medium
>> rare. In other words, firm but really pink.
>> Do you do hot oven? What temp do you pull the roast? How do you
>> season?
>> Thanks all
>> Janet US
>
> Season heavily and put into 500F oven for 2-3 minutes then lower to
> 275F and let it go until it reaches 128F (about 4-5 hours depending
> on size). The temp will rise to 131-132F after you take it out
> leaving you with med-rare.
>
> Ed will be along recommending 118-120F but that's way too low.
>
> -sw
>
Works for me. Except for steak. That comes off the grill at 110.

On Monday, October 29, 2018 at 11:16:57 AM UTC-4, U.S. Janet B. wrote:
> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US

Here's a typically complex Cook's Illustrated method (brought out from
behind their paywall):

<https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/>

I've done it a few times. The worst part for me is remembering that
it needs advanced prep.

Sheldon will be along saying not to salt meat in advance, but osmosis
appears to work everywhere besides his kitchen.

Cindy Hamilton

On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote:

> On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz >
> wrote:
>
>>On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:
>>
>>> Just as the subject line says, I'm wondering how you prepare an oven
>>> roasted eye of round roast. I want a rare finish that tends to medium
>>> rare. In other words, firm but really pink.
>>> Do you do hot oven? What temp do you pull the roast? How do you
>>> season?
>>> Thanks all
>>> Janet US
>>
>>Season heavily and put into 500F oven for 2-3 minutes then lower to
>>275F and let it go until it reaches 128F (about 4-5 hours depending
>>on size). The temp will rise to 131-132F after you take it out
>>leaving you with med-rare.
>>
>>Ed will be along recommending 118-120F but that's way too low.
>>
>>-sw
>
> Will the entire roast be rare or only the center with both ends being
> 'done' ?

This should be evenly rare all the way through with a 1/3" gray
layer around the circumference.

-sw

On Mon, 29 Oct 2018 11:55:02 -0500, Sqwertz wrote:

> On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote:
>
>> On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz >
>> wrote:
>>
>>>On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:
>>>
>>>> Just as the subject line says, I'm wondering how you prepare an oven
>>>> roasted eye of round roast. I want a rare finish that tends to medium
>>>> rare. In other words, firm but really pink.
>>>> Do you do hot oven? What temp do you pull the roast? How do you
>>>> season?
>>>> Thanks all
>>>> Janet US
>>>
>>>Season heavily and put into 500F oven for 2-3 minutes then lower to
>>>275F and let it go until it reaches 128F (about 4-5 hours depending
>>>on size). The temp will rise to 131-132F after you take it out
>>>leaving you with med-rare.
>>>
>>>Ed will be along recommending 118-120F but that's way too low.
>>>
>>>-sw
>>
>> Will the entire roast be rare or only the center with both ends being
>> 'done' ?
>
> This should be evenly rare all the way through with a 1/3" gray
> layer around the circumference.

BVTW, I'm assuming an eye round arund 3.5-4" thick. If it's not
quite that thick, then lower the heat as soon as you put it in the
oven.

-sw

On Mon, 29 Oct 2018 11:57:15 -0500, Sqwertz wrote:

> On Mon, 29 Oct 2018 11:55:02 -0500, Sqwertz wrote:
>
>> On Mon, 29 Oct 2018 09:50:25 -0600, U.S. Janet B. wrote:
>>
>>> On Mon, 29 Oct 2018 10:35:13 -0500, Sqwertz >
>>> wrote:
>>>
>>>>On Mon, 29 Oct 2018 09:16:49 -0600, U.S. Janet B. wrote:
>>>>
>>>>> Just as the subject line says, I'm wondering how you prepare an oven
>>>>> roasted eye of round roast. I want a rare finish that tends to medium
>>>>> rare. In other words, firm but really pink.
>>>>> Do you do hot oven? What temp do you pull the roast? How do you
>>>>> season?
>>>>> Thanks all
>>>>> Janet US
>>>>
>>>>Season heavily and put into 500F oven for 2-3 minutes then lower to
>>>>275F and let it go until it reaches 128F (about 4-5 hours depending
>>>>on size). The temp will rise to 131-132F after you take it out
>>>>leaving you with med-rare.
>>>>
>>>>Ed will be along recommending 118-120F but that's way too low.
>>>>
>>>>-sw
>>>
>>> Will the entire roast be rare or only the center with both ends being
>>> 'done' ?
>>
>> This should be evenly rare all the way through with a 1/3" gray
>> layer around the circumference.
>
> BVTW, I'm assuming an eye round arund 3.5-4" thick. If it's not
> quite that thick, then lower the heat as soon as you put it in the
> oven.

Actually, go down to 250F since this is so much smaller than a rib
roast. It will not dry out.

-sw

On Mon, 29 Oct 2018 09:51:59 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 29, 2018 at 11:16:57 AM UTC-4, U.S. Janet B. wrote:
>> Just as the subject line says, I'm wondering how you prepare an oven
>> roasted eye of round roast. I want a rare finish that tends to medium
>> rare. In other words, firm but really pink.
>> Do you do hot oven? What temp do you pull the roast? How do you
>> season?
>> Thanks all
>> Janet US
>
>Here's a typically complex Cook's Illustrated method (brought out from
>behind their paywall):
>
><https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/>
>
>I've done it a few times. The worst part for me is remembering that
>it needs advanced prep.
>
>Sheldon will be along saying not to salt meat in advance, but osmosis
>appears to work everywhere besides his kitchen.
>
>Cindy Hamilton

thank you, all good information. I, too, want this for sandwiches.
Because my husband and I have differing ideas on rare and medium rare
, I have a narrow window of doneness. ;-(
Janet US

On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US

You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.

My daughter's ex-boyfriend use to order and roast a lot of meat when he was managing a restaurant. He told me how they do it but I forgot. The restaurant is famous for their prime rib.

https://www.amazon.com/photos/share/...5g6JsALp0IAd2n

On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 >
wrote:

>On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
>> Just as the subject line says, I'm wondering how you prepare an oven
>> roasted eye of round roast. I want a rare finish that tends to medium
>> rare. In other words, firm but really pink.
>> Do you do hot oven? What temp do you pull the roast? How do you
>> season?
>> Thanks all
>> Janet US
>
>You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
>
>My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.

He and his pals were spit roasting your daughter.

>He told me how they do it but I forgot.

Brain dead.

The best method for roasting eye round is the same method as for
boneless pork loin... season and freeze... roast at 350º
while half defrosted. Roast per a meat thermometer.

On Monday, October 29, 2018 at 11:38:48 AM UTC-10, Sheldon wrote:
> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> >On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
> >> Just as the subject line says, I'm wondering how you prepare an oven
> >> roasted eye of round roast. I want a rare finish that tends to medium
> >> rare. In other words, firm but really pink.
> >> Do you do hot oven? What temp do you pull the roast? How do you
> >> season?
> >> Thanks all
> >> Janet US
> >
> >You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
> >
> >My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.
>
> He and his pals were spit roasting your daughter.
>
> >He told me how they do it but I forgot.
>
> Brain dead.
>
> The best method for roasting eye round is the same method as for
> boneless pork loin... season and freeze... roast at 350º
> while half defrosted. Roast per a meat thermometer.

That's the nuttiest thing I ever heard. Considering that it's coming out of your gaping maul, that's something really special.

On Mon, 29 Oct 2018 17:38:44 -0400, wrote:

> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 >
> wrote:
>
>>On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
>>> Just as the subject line says, I'm wondering how you prepare an oven
>>> roasted eye of round roast. I want a rare finish that tends to medium
>>> rare. In other words, firm but really pink.
>>> Do you do hot oven? What temp do you pull the roast? How do you
>>> season?
>>> Thanks all
>>> Janet US
>>
>>You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
>>
>>My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.
>
> He and his pals were spit roasting your daughter.
>
>>He told me how they do it but I forgot.
>
> Brain dead.
>
> The best method for roasting eye round is the same method as for
> boneless pork loin... season and freeze... roast at 350º
> while half defrosted. Roast per a meat thermometer.

That's the worst way to roast an eye of round that you want med-rare
all the way through. Or pork loin.

-sw

Sqwertz wrote:
> On Mon, 29 Oct 2018 17:38:44 -0400, wrote:
>
>> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
>>>> Just as the subject line says, I'm wondering how you prepare an oven
>>>> roasted eye of round roast. I want a rare finish that tends to medium
>>>> rare. In other words, firm but really pink.
>>>> Do you do hot oven? What temp do you pull the roast? How do you
>>>> season?
>>>> Thanks all
>>>> Janet US
>>>
>>> You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
>>>
>>> My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.
>>
>> He and his pals were spit roasting your daughter.
>>
>>> He told me how they do it but I forgot.
>>
>> Brain dead.
>>
>> The best method for roasting eye round is the same method as for
>> boneless pork loin... season and freeze... roast at 350º
>> while half defrosted. Roast per a meat thermometer.
>
> That's the worst way to roast an eye of round that you want med-rare
> all the way through. Or pork loin.
>
> -sw
>

Popeye probably has never done this. He grinds everything up instead.

He just pulled this crap out of his ass.

On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>
> Just as the subject line says, I'm wondering how you prepare an oven
> roasted eye of round roast. I want a rare finish that tends to medium
> rare. In other words, firm but really pink.
> Do you do hot oven? What temp do you pull the roast? How do you
> season?
> Thanks all
> Janet US
>
Here's an article from today's Globe & Mail on roasting what are
obviously expensive cuts. It's good, even with a split infinitive in the
header, but says nothing that the experienced cooks here don't know already!
https://www.theglobeandmail.com/life...ly-roast-meat/

http://tiny.cc/zf9l0y

Graham

On 10/31/2018 7:46 AM, graham wrote:
> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>>
>> Just as the subject line says, I'm wondering how you prepare an oven
>> roasted eye of round roast. I want a rare finish that tends to medium
>> rare. In other words, firm but really pink.
>> Do you do hot oven? What temp do you pull the roast? How do you
>> season?
>> Thanks all
>> Janet US
>>
> Here's an article from today's Globe & Mail on roasting what are
> obviously expensive cuts. It's good, even with a split infinitive in the
> header, but says nothing that the experienced cooks here don't know already!
> https://www.theglobeandmail.com/life...ly-roast-meat/
>
> http://tiny.cc/zf9l0y
>
> Graham
>


"Stick the thermometer into the fleshiest part and cook to 125 F for
rare, 140 F for medium-rare and 160 F for well-done".

Not written by a cook, but by someone who copies bad information and
re-posts it.

On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
> >
> > Just as the subject line says, I'm wondering how you prepare an oven
> > roasted eye of round roast. I want a rare finish that tends to medium
> > rare. In other words, firm but really pink.
> > Do you do hot oven? What temp do you pull the roast? How do you
> > season?
> > Thanks all
> > Janet US
> >
> Here's an article from today's Globe & Mail on roasting what are
> obviously expensive cuts. It's good, even with a split infinitive in the
> header, but says nothing that the experienced cooks here don't know already!
> https://www.theglobeandmail.com/life...ly-roast-meat/
>
> http://tiny.cc/zf9l0y
>
> Graham

English isn't Latin. Split infinitives are a non-issue.

<https://en.oxforddictionaries.com/grammar/split-infinitives>

Cindy Hamilton

On 10/31/2018 12:15 PM, Cindy Hamilton wrote:
> On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
>> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>>>
>>> Just as the subject line says, I'm wondering how you prepare an oven
>>> roasted eye of round roast. I want a rare finish that tends to medium
>>> rare. In other words, firm but really pink.
>>> Do you do hot oven? What temp do you pull the roast? How do you
>>> season?
>>> Thanks all
>>> Janet US
>>>
>> Here's an article from today's Globe & Mail on roasting what are
>> obviously expensive cuts. It's good, even with a split infinitive in the
>> header, but says nothing that the experienced cooks here don't know already!
>> https://www.theglobeandmail.com/life...ly-roast-meat/
>>
>> http://tiny.cc/zf9l0y
>>
>> Graham
>
> English isn't Latin. Split infinitives are a non-issue.
>
> <https://en.oxforddictionaries.com/grammar/split-infinitives>
>
> Cindy Hamilton
>
Uh... what are you talking about? I read a link about how to roast meat.

Jill

On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote:
> On 10/31/2018 12:15 PM, Cindy Hamilton wrote:
> > On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
> >> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
> >>>
> >>> Just as the subject line says, I'm wondering how you prepare an oven
> >>> roasted eye of round roast. I want a rare finish that tends to medium
> >>> rare. In other words, firm but really pink.
> >>> Do you do hot oven? What temp do you pull the roast? How do you
> >>> season?
> >>> Thanks all
> >>> Janet US
> >>>
> >> Here's an article from today's Globe & Mail on roasting what are
> >> obviously expensive cuts. It's good, even with a split infinitive in the
> >> header, but says nothing that the experienced cooks here don't know already!
> >> https://www.theglobeandmail.com/life...ly-roast-meat/
> >>
> >> http://tiny.cc/zf9l0y
> >>
> >> Graham
> >
> > English isn't Latin. Split infinitives are a non-issue.
> >
> > <https://en.oxforddictionaries.com/grammar/split-infinitives>
> >
> > Cindy Hamilton
> >
> Uh... what are you talking about? I read a link about how to roast meat.
>
> Jill

Commenting on Graham's complaint: "It's good, even with a split infinitive in
the header", even though he'll probably go to his grave fretting about an
ill-conceived English grammar "rule" based on Latin grammar.

Cindy Hamilton

On 10/31/2018 12:57 PM, Cindy Hamilton wrote:
> On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote:
>> On 10/31/2018 12:15 PM, Cindy Hamilton wrote:
>>> On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
>>>> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>>>>>
>>>>> Just as the subject line says, I'm wondering how you prepare an oven
>>>>> roasted eye of round roast. I want a rare finish that tends to medium
>>>>> rare. In other words, firm but really pink.
>>>>> Do you do hot oven? What temp do you pull the roast? How do you
>>>>> season?
>>>>> Thanks all
>>>>> Janet US
>>>>>
>>>> Here's an article from today's Globe & Mail on roasting what are
>>>> obviously expensive cuts. It's good, even with a split infinitive in the
>>>> header, but says nothing that the experienced cooks here don't know already!
>>>> https://www.theglobeandmail.com/life...ly-roast-meat/
>>>>
>>>> http://tiny.cc/zf9l0y
>>>>
>>>> Graham
>>>
>>> English isn't Latin. Split infinitives are a non-issue.
>>>
>>> <https://en.oxforddictionaries.com/grammar/split-infinitives>
>>>
>>> Cindy Hamilton
>>>
>> Uh... what are you talking about? I read a link about how to roast meat.
>>
>> Jill
>
> Commenting on Graham's complaint: "It's good, even with a split infinitive in
> the header", even though he'll probably go to his grave fretting about an
> ill-conceived English grammar "rule" based on Latin grammar.
>
> Cindy Hamilton
>
Sorry, I tend to skip over irrelevant information (split infinitives
included). I prefer to get to the meat of things, so to speak.

Jill

On Wed, 31 Oct 2018 09:57:18 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 31, 2018 at 12:33:10 PM UTC-4, Jill McQuown wrote:
>> On 10/31/2018 12:15 PM, Cindy Hamilton wrote:
>> > On Wednesday, October 31, 2018 at 10:46:16 AM UTC-4, graham wrote:
>> >> On 2018-10-29 9:16 AM, U.S. Janet B. wrote:
>> >>>
>> >>> Just as the subject line says, I'm wondering how you prepare an oven
>> >>> roasted eye of round roast. I want a rare finish that tends to medium
>> >>> rare. In other words, firm but really pink.
>> >>> Do you do hot oven? What temp do you pull the roast? How do you
>> >>> season?
>> >>> Thanks all
>> >>> Janet US
>> >>>
>> >> Here's an article from today's Globe & Mail on roasting what are
>> >> obviously expensive cuts. It's good, even with a split infinitive in the
>> >> header, but says nothing that the experienced cooks here don't know already!
>> >> https://www.theglobeandmail.com/life...ly-roast-meat/
>> >>
>> >> http://tiny.cc/zf9l0y
>> >>
>> >> Graham

Some portions of that artical offer good info but it's not very good
for eye round, a fairly lean cut. I like to tie eye round to prevent
warping/twisting during roasting... also makes it easy to lift/move
without stabbing. I usually buy eyeround when it's BOGO (this week,
bought four eye rounds and four top rounds). I season prior to
freezing; cracked pepper, Penzeys celery salt (more celery seed than
salt), granulated garlic, a sprinkle of MSG. When about half thawed I
place it in a hot 400º oven for 15 minutes, than lower the temperature
to 360º. It'll have a meat thermometer inserted so I'll take it out
at 135º for med. rare. Roasting half frozen ensures juiciness for
lean roasts. I let it rest about 15-20 minutes depending on
thickness.
Naturally yoose need to know your oven, many ovens are inaccurately
calibrated... it's a good idea to use an oven thermometer as well as a
meat thermometer.
Extremely important: have a *sharp* CARBON Steel knife for carving...
there is no such thing as a *sharp* stainless steel knife... even
electric slicing machines with SS blades are DULL.

Lotsa idiotic BS follows. . . .

>> > English isn't Latin. Split infinitives are a non-issue.
>> >
>> > <https://en.oxforddictionaries.com/grammar/split-infinitives>
>> >
>> > Cindy Hamilton
>> >
>> Uh... what are you talking about? I read a link about how to roast meat.
>>
>> Jill
>
>Commenting on Graham's complaint: "It's good, even with a split infinitive in
>the header", even though he'll probably go to his grave fretting about an
>ill-conceived English grammar "rule" based on Latin grammar.
>
>Cindy Hamilton