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This is going to be a family favourite.
3 times we have tried this recipe in our kitchen. every time it has been tasteless, dry, overcooked and we have followed the recipe to the inth degree (which as a cook of 40 years I normally don't do)! AWFUL!!!
The article has some good points but the table is a bit confusing. The internal temperatures are not correct - see AC Quinn's comments. The oven temps and times for beef just don't gel.
You are spot on!. I cooked a 1 kg roast last night to 60C for rare as per table. It came out as very, very medium. I was very disappointed. Because I was using a meat thermometer I saw the colour of blood at various temperatures and IMO the 40C mark was very much the upper limit if rare. Thanks for your advice.
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