Beef Roast

I would use 4 oz as a serving

Yes. But, any damage is done during the thawing. If you thaw in the refrigerator at 5C you can refreeze. if you cook the beef after thawing once you refreeze it, but if you thaw the beef the first time at room temperature you are risking food poisoning when you thaw the beef a second time

Cap off describes the trim of the beef, as in the fat cap has been trimmed off. Usually this will be a more expensive cut, as there is more acutal meat and more labor involved. If you're roasting your own beef from raw fresh, a cap off piece will tend to be a bit drier due to the lesser amount of fat present. The NAMP guide gives the industry standard in the US, including standardized cut numbers.

The method of cooking a roast in a roaster is called braising. A three pound roast would cook aproximately 2 to 2 1/2 hours at 325. The inside temperature should be 140 degrees for rare, 160 degrees for medium, and 170 degrees for well-done. Use meat theomometer for this.

+++Use a meat thermometer that you leave in the roast the entire time it cooks...it should reach the middle..and not hit a bone. Cook 22 minutes per lb. at 300 degrees. Rare is 125-130...med rare is 135-145..med is 145-155..and too done is 160!

Don't braise unless it is a cheaper cut of meat. Braising means you add a good amount of liquid to the roaster and the meat is covered with a lid or tin foil. You can braise in the oven or on top of the stove in a dutch oven...again, this is best for the cheaper cuts of meat that you want to tenderize. One doesn't normally take the temp of a braised roast...as it is always fall apart done..or cooked to 170 or over.

42:95

You can, but you don't have to. See the related link section below to click on a link to pages that give food storage methods, times, and preparations.

they use a dye

Yes, but it's a bit tricky to reheat it without overcooking it; if it gets too hot, it loses it's pink color and gets tough.

You can make it into another dish using your slow cooker. For instance, slice it or dice it, add it to a crockpot with diced tomatoes, onion, and some tomato sauce. That would be similar to swiss steak; serve over wide egg noodles. Another idea is to add it to stew.

I've never done both on the same day, but if it were me, I would do the rib roast first, let it rest, then refrigerate it, then do the turkey. I would then pull the rib roast out of the fridge about an hour before the turkey is done so the interior of the roast can come up near the exterior temperature of the meat. After finishing the turkey, I would tent it, and leave it to rest, and then I would pop the rib roast back in the oven, on a much lower temperature than it originally cooked in, to slowly warm the meat back up to a nice warm temperature.

Doing the reverse, and reheating the turkey, that might be asking for trouble. It would be all too easy to overcook or dry out the turkey, whereas with the beef, you can slightly undercook it the first round, and then bring it up to medium rare or medium (as desired) the second time.

How long you would cook a 2.2 pound beef roast depends upon how you like it cooked. For a rare beef roast, cook at 200 degrees Celsius/390 degrees Fahrenheit for 30 minutes. For a medium beef roast, cook for 45 minutes or for well done meat, cook for an hour.

16 ounces to the pound so the formula would be 16*5 and the answer is ..... 80 ounces

40 minutes

the closest you will get is sear the edges and coot the meat in hot aju. you can't roast them the way you want because the will loose moisture to much

Bring the stock to boil, add herbs salt etc then meat, place on a lid that allows steam out and simmer slowly for a max up to 1hr. Then roast 25 30 min.

2 hours.

If the cooker was not off for longer than four hours yes.

Try serving roast beef, its easy to carve and everyone loves it. It will serve a lot of people also Its a good choice for a dinner party.

yes

traditional accompaniment for steak

Roast beef and Yorkshire (pudding) is a traditional Yorkshire meal, and Yorkshire pudding is considered as being a Yorkshire dish. Roast beef is eaten everywhere in the world where cattle or their meat are available.

1.6 kilograms is 3.53 pounds.

In the 1994 comedy Dumb and Dumber, Stella orders the roast beef au jus. Jim Carey won an MTV award for Best Comedic Performance for this film.

It depends on the thickness of the beef, and the cut of beef.

The sirloin tip roast is actually part of the round--that closest to the sirloin. It's pretty tender, and if you slice it into thick slabs, you can make steaks (don't worry about what to call them) or cube them for stew or stir fry. The meat is tender enough to take grilling and pan-frying (that is, you don't need to braise it, as you really do a chuck roast).