Beef Roast

No: it's probably not safe. The old adage is "when in doubt, throw it out". If the meat cooled down to less than 140 degrees (which is highly probable after eight hours) then it has been at a temperature that is very conducive to bacterial growth and there's a good chance someone can get food poisoning if they eat it.

The rule is to keep food above 140 degrees (or below 40 degrees in refrigerated storage) to keep it out of the range where bacteria can quickly multiply. If it is not kept this hot (or cold), such as when sitting out on the dinner table, it should be put away in cold storage after two hours. Food left out overnight is definitely not a good idea to eat.

this depends on how large it is and how much it weighs.

10

The minimum cooking temperature for roast beef is 145F (63C). To ensure that the roast beef is cooked safely the internal temperature should be measured with a meat thermometer. Here is a list of recommended minimum internal temperatures for roast beef measured at the thickest part:

• 155F (68C) for medium-rare
• 160F (71C) for medium
• 165F (74C) for medium-well
• 170F (77C) for well-done

It is important to note that the USDA recommends cooking all beef including roast beef to an internal temperature of at least 145F (63C).

If it's roast beef and you want it medium rare in the middle and cooked on the ends then put the oven up to 400 degrees for 20 - 30 minutes and then put it down to 330 - 350 (basting every 15 minutes in it's own juices. It would 15 - 20 minutes per pound. Frozen beef roasts cook faster so cook 12 - 15 minutes per pound. You can use a thermometer to test it or, cut into the middle of the roast a little to see if it's the way you want it. DO NOT RUB SALT ON YOUR ROAST as it toughens the meat. BBQ sauces go on near the end with lid off (to glaze it) and herbs with flour can go on the roast immediately. If you want to marinade the roast beef you can do it the night before and refrigerate or do it first thing in the morning.

Stringy as in tough or fall apart?

About 3-4 hrs on high and 1-2hrs on low.or low for 8 hrs.

This depends on how you want the finished roast, rare, med rare or well done. An hour at 350 degrees for rare, an hour and thirty for med rare and up to 3 hours for well done.

use a liquid marinade and let it soak for a 4 -8 hrs.

id say about 48 ;)

It will depend on how well done you want you meat cooked. My wife likes it so well done that it can stay in the oven for hours and she is fine with it. I like mine rare so in our case its best to eat out. You best bet is to get a meat thermometer and base your time on temperature rather than time. This is due to the fact that a 4 pound roast that is 2" thick takes much less time than a 5" thick roast. Time is not your best determining factor.

When cooking Roast beef, its usually 20 minutes per pound at 350 degrees.

This really depends on where the crown roast is purchased. Your local butcher should be able to prepare this for you, and cost will depend on the final weight. It is also possible to purchase a crown roast of pork from Amazon where the cost at present is just under $90 for an "all natural" version.

About 1 hour and 10 minutes at 350 degrees. Figure 20 minutes per pound at this temperature.

Yes, of course you can if it has been handled sensibly. The safety will depend on proper handling. See a USDA or agricultural extension service site for proper food handling instructions.

The quality will suffer. it will tend to dryness more after the second thawing and will benefit from a brine soak and marinade before roasting. If you can use it in a sauce you will have better results.

Normally, you cook a whole chicken until the meat starts to pull away from the bones on the legs.

Additionally, inserting a fork into the chicken should have clear juices running out, with no red tint.

how long to you cook a 6 pound stuffed chicken in a convection oven

for a 2 1/2 lb roast beef: Preheat your oven to high 400-425. put frozen roast in for 15-25min. Searing this way on the outside will seal in juices. Reduce the heat to 300 and cook abt.. 2 more hours. I try to cook all my roasts frozen because I prefer my meat to be rare. you may wish to cook yours longer.

I'd preheat the oven to 600 F, then put the roast in to slightly sear the outside to hold in some of the natural juices. As soon as you put the roast in, lower the temperature to 350 F and roast for approx 15 minutes per pound. That 15 minutes is not sacred, use a meat thermometer and determine when it's done by the internal temp shown.

For one answer, see http://wiki.answers.com/Q/Can_you_tenderize_meat_with_buttermilk "Buttermilk does tenderize meat -- [the respondent uses] buttermilk to tenderize: boneless skinless chicken breast, and boneless pork loin chops. Soak for about an hour or so. If you soak fish fillets like cod or snapper, it gets rid of all the "fishy" flavor. "IN ADDITION: The lactic acid in buttermilk dissolves proteins in the same way monosodium glutimate (MSG) does. It makes the meat break down without the rotting process."

it depends on the temperature but it should be from around 30-45 minuets.

the best way to cook a standing rib roast is to pre-heat the oven to 500 degrees. Place the seasoned roast in the oven. After one hour turn heat off. DO NOT OPEN door. (Advise everyone else to leave the oven alone as well!!!!) After 1 hour 45 minutes remove roast and check the temperature, using a standard meat thermometer. The roast should be between 140 and 160 degrees depending on doneness desired. If you think the meat is too rare, then heat oven to 300 and roast another 10- 20 minutes until the meat is the desired level of doneness. Remember let the roast sit before carving. The roast continues to cook while sitting.