Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Telegraph)   Your roast dinner is gonna kill you   (telegraph.co.uk) divider line
    More: Fail, Meals, Pollution, world's largest gathering, New research, full roast turkey dinner, indoor pollution levels, central London, Sunday lunch  
•       •       •

1065 clicks; posted to Food » on 18 Feb 2019 at 2:50 PM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



56 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest


Oldest | « | 1 | 2 | » | Newest | Show all

 
2019-02-18 02:57:19 PM  
Clean your ovens, you filthy Brits.
 
2019-02-18 03:01:08 PM  
You dumb limeys are about to screw yourselves with Brexit; why should anybody give a damn about your opinion on anything?
 
2019-02-18 03:03:05 PM  
Ever hear of a vent hood?
 
2019-02-18 03:06:46 PM  
Families should boil rather than roast their Sunday lunch

img.fark.netView Full Size
 
2019-02-18 03:08:43 PM  
Families should boil rather than roast their Sunday lunch to avoid indoor pollution levels worse than the most toxic cities on Earth, scientists have said.

FARK you.  I am not boiling my chicken.  OR my beef roast.  What you assholes call "pollution" is actually particulate matter that comes from cooking anything.  It's not toxic, and it's not constant over time.

Why the fark do people feel the need to take the joy out of every goddamn thing?
 
2019-02-18 03:10:43 PM  

Benevolent Misanthrope: Families should boil rather than roast their Sunday lunch to avoid indoor pollution levels worse than the most toxic cities on Earth, scientists have said.

FARK you.  I am not boiling my chicken.  OR my beef roast.  What you assholes call "pollution" is actually particulate matter that comes from cooking anything.  It's not toxic, and it's not constant over time.

Why the fark do people feel the need to take the joy out of every goddamn thing?


They're Brits. A people so joyless, even the Pilgrims said, "We need to leave."
 
2019-02-18 03:11:57 PM  
Give me roasted meat or give me death!

/seriously though cook your steak outside FFS
 
2019-02-18 03:14:48 PM  
I grew up in a household that boiled meat. I'm never going back.
 
2019-02-18 03:15:21 PM  
A British publication recommends boiling your food? Wow... I may need to sit down for this.
 
2019-02-18 03:17:29 PM  
img.fark.netView Full Size
 
2019-02-18 03:17:57 PM  

ecmoRandomNumbers: Benevolent Misanthrope: Families should boil rather than roast their Sunday lunch to avoid indoor pollution levels worse than the most toxic cities on Earth, scientists have said.

FARK you.  I am not boiling my chicken.  OR my beef roast.  What you assholes call "pollution" is actually particulate matter that comes from cooking anything.  It's not toxic, and it's not constant over time.

Why the fark do people feel the need to take the joy out of every goddamn thing?

They're Brits. A people so joyless, even the Pilgrims said, "We need to leave."


Oh snap!
 
2019-02-18 03:23:13 PM  
If you're creating that many pollutants, you're doing it way wrong.

Roast is done at 225 for 6-8 hours, punctuated by either a ~15 minute blast at 500 F or ~10 minutes under the broiler.
 
2019-02-18 03:26:34 PM  

FlashHarry: Families should boil rather than roast their Sunday lunch

[img.fark.net image 250x272]


A cuisine for a culture without teeth.
 
2019-02-18 03:36:02 PM  

olrasputin: If you're creating that many pollutants, you're doing it way wrong.

Roast is done at 225 for 6-8 hours, punctuated by either a ~15 minute blast at 500 F or ~10 minutes under the broiler.


WTF cut of meat are you cooking for 6 hours?  Unless you're talking about a 20 pound turkey, that is WAAAAAAY too long.  Even a brisket - the toughest damned cut of beef in existence - only takes 4 hours.
 
2019-02-18 03:38:20 PM  

FrancoFile: olrasputin: If you're creating that many pollutants, you're doing it way wrong.

Roast is done at 225 for 6-8 hours, punctuated by either a ~15 minute blast at 500 F or ~10 minutes under the broiler.

WTF cut of meat are you cooking for 6 hours?  Unless you're talking about a 20 pound turkey, that is WAAAAAAY too long.  Even a brisket - the toughest damned cut of beef in existence - only takes 4 hours.


Depends on size. I've seen recipes that call for 12 hours at 225.
 
2019-02-18 03:46:34 PM  
Yeah, I'm thinking FrancoFile missed the 225 F part. Usually around a 4-5 lb roast.

Btw, low and slow on a good sized brisket is about an 8 hour affair, according to the serious BBQ people I know.
 
2019-02-18 03:47:49 PM  
Don't care.  Had roast beef.
 
2019-02-18 03:50:03 PM  

olrasputin: Yeah, I'm thinking FrancoFile missed the 225 F part. Usually around a 4-5 lb roast.

Btw, low and slow on a good sized brisket is about an 8 hour affair, according to the serious BBQ people I know.


Smoked brisket is different from roast brisket.

And if you're cooking a 4 pound roast for 8 hours at 225, then I shudder to imagine what it tastes like.

4 pound pork loin at 325 for 60 is more than enough for a well-cooked piece of meat (and there are vegetables in the roaster as well).  Cutting the temperature to 225 does not mean you need to increase the cooking time by a factor of 8!  Hell, your potatoes and carrots will fall apart.
 
2019-02-18 03:51:22 PM  

Jake Havechek: You dumb limeys are about to screw yourselves with Brexit; why should anybody give a damn about your opinion on anything?


Sayeth the yank - in complete oblivion as to the diet of his people & the Russian stooge they voted as leader.
 
2019-02-18 03:54:24 PM  

oldfarthenry: Jake Havechek: You dumb limeys are about to screw yourselves with Brexit; why should anybody give a damn about your opinion on anything?

Sayeth the yank - in complete oblivion as to the diet of his people & the Russian stooge they voted as leader.


Oh snap.
 
2019-02-18 03:58:25 PM  
A lot of crappy vent hoods just recirculate the air back into the house. My parents are Asians and do stir fries, so they bought a good range hood that blows that oil outside. Imagine my surprise when I offered to go to my friend's place and their range hood just blew the air back in. My new-to-me house also has that style of range hood. It only has that metal mesh oil catcher, then it blows the air back out the front. I was going WTF when I was cooking for the first few times.

As for how bad it can be? Fry a steak using Alton Brown's cast iron method.  The air inside gets thick. Farking thick, man, unless you are using a proper stove hood that blows outside.
 
2019-02-18 03:58:52 PM  
Well, that was the baitiest of clicks.
 
2019-02-18 04:09:05 PM  

FrancoFile: olrasputin: Yeah, I'm thinking FrancoFile missed the 225 F part. Usually around a 4-5 lb roast.

Btw, low and slow on a good sized brisket is about an 8 hour affair, according to the serious BBQ people I know.

Smoked brisket is different from roast brisket.

And if you're cooking a 4 pound roast for 8 hours at 225, then I shudder to imagine what it tastes like.

4 pound pork loin at 325 for 60 is more than enough for a well-cooked piece of meat (and there are vegetables in the roaster as well).  Cutting the temperature to 225 does not mean you need to increase the cooking time by a factor of 8!  Hell, your potatoes and carrots will fall apart.


Pork loin is generally a fairly lean cut, so that's an awful comparison. I'm also not talking about pot roast--no veggies are involved. Given the context of the article, I was talking more about the tough collagen-laced cuts like chuck roast or pork butt. Although it did take 3-4 hours to get the last rib roast I cooked (~5 lbs) up to 125 F interior (was cooking at 200 instead of 225 though).

Just last night, I made carnitas, and even the recipe I was using (Test Kitchen) called for braising 2" pork butt cubes (roughly 4 oz each) for 2 hours in a 300 F oven. Final product was melt-in-your-mouth tender. How long do you think it'd take for a 4 lb chunk of pork butt?

Regarding your statement on cook times versus cook temps, you're not quite as correct as you think. Heat transfer is roughly linearly proportional to delta-T. For a chuck roast, where you want a bit of time in the 160-180 F range to melt the collagen, that last bit of heating has a delta-T of 45-65 F at a cook temp of 225 F, while it has a delta-T of 145-165 at a cook temp of 325 F. That's a factor of 3, which definitely shows up in the cook time.

You'd likely be better served by looking around at some reputable cooking websites instead of making assumptions and then arguing with strangers on the internet.
 
2019-02-18 04:11:38 PM  
The roast is going to have to wait its turn, the lasagna I baked yesterday isn't done killing me yet.
 
2019-02-18 04:21:46 PM  

olrasputin: FrancoFile: olrasputin: Yeah, I'm thinking FrancoFile missed the 225 F part. Usually around a 4-5 lb roast.

Btw, low and slow on a good sized brisket is about an 8 hour affair, according to the serious BBQ people I know.

Smoked brisket is different from roast brisket.

And if you're cooking a 4 pound roast for 8 hours at 225, then I shudder to imagine what it tastes like.

4 pound pork loin at 325 for 60 is more than enough for a well-cooked piece of meat (and there are vegetables in the roaster as well).  Cutting the temperature to 225 does not mean you need to increase the cooking time by a factor of 8!  Hell, your potatoes and carrots will fall apart.

Pork loin is generally a fairly lean cut, so that's an awful comparison. I'm also not talking about pot roast--no veggies are involved. Given the context of the article, I was talking more about the tough collagen-laced cuts like chuck roast or pork butt. Although it did take 3-4 hours to get the last rib roast I cooked (~5 lbs) up to 125 F interior (was cooking at 200 instead of 225 though).

Just last night, I made carnitas, and even the recipe I was using (Test Kitchen) called for braising 2" pork butt cubes (roughly 4 oz each) for 2 hours in a 300 F oven. Final product was melt-in-your-mouth tender. How long do you think it'd take for a 4 lb chunk of pork butt?

Regarding your statement on cook times versus cook temps, you're not quite as correct as you think. Heat transfer is roughly linearly proportional to delta-T. For a chuck roast, where you want a bit of time in the 160-180 F range to melt the collagen, that last bit of heating has a delta-T of 45-65 F at a cook temp of 225 F, while it has a delta-T of 145-165 at a cook temp of 325 F. That's a factor of 3, which definitely shows up in the cook time.

You'd likely be better served by looking around at some reputable cooking websites instead of making assumptions and then arguing with strangers on the internet.


Dude, I've been cooking for 35 years.

And you keep bringing up irrelevant cooking methods.

Braising != roasting != smoking.

An English "roast dinner" is cooked in an enclosed roasting pan, then pulled from the pan and left to rest for 10-15 minutes while a gravy is made from the pan drippings.
 
2019-02-18 04:25:18 PM  
Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.
 
2019-02-18 04:28:38 PM  

swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.


At least meet them halfway.
img.fark.netView Full Size
 
2019-02-18 04:29:04 PM  

FrancoFile: olrasputin: FrancoFile: olrasputin: Yeah, I'm thinking FrancoFile missed the 225 F part. Usually around a 4-5 lb roast.

Btw, low and slow on a good sized brisket is about an 8 hour affair, according to the serious BBQ people I know.

Smoked brisket is different from roast brisket.

And if you're cooking a 4 pound roast for 8 hours at 225, then I shudder to imagine what it tastes like.

4 pound pork loin at 325 for 60 is more than enough for a well-cooked piece of meat (and there are vegetables in the roaster as well).  Cutting the temperature to 225 does not mean you need to increase the cooking time by a factor of 8!  Hell, your potatoes and carrots will fall apart.

Pork loin is generally a fairly lean cut, so that's an awful comparison. I'm also not talking about pot roast--no veggies are involved. Given the context of the article, I was talking more about the tough collagen-laced cuts like chuck roast or pork butt. Although it did take 3-4 hours to get the last rib roast I cooked (~5 lbs) up to 125 F interior (was cooking at 200 instead of 225 though).

Just last night, I made carnitas, and even the recipe I was using (Test Kitchen) called for braising 2" pork butt cubes (roughly 4 oz each) for 2 hours in a 300 F oven. Final product was melt-in-your-mouth tender. How long do you think it'd take for a 4 lb chunk of pork butt?

Regarding your statement on cook times versus cook temps, you're not quite as correct as you think. Heat transfer is roughly linearly proportional to delta-T. For a chuck roast, where you want a bit of time in the 160-180 F range to melt the collagen, that last bit of heating has a delta-T of 45-65 F at a cook temp of 225 F, while it has a delta-T of 145-165 at a cook temp of 325 F. That's a factor of 3, which definitely shows up in the cook time.

You'd likely be better served by looking around at some reputable cooking websites instead of making assumptions and then arguing with strangers on the internet.

Dude, I've been cooking for 35 ...


K. Says the guy that jumped from that to turkey to brisket in his initial post.

I was talking about open pan roasting with fairly tough cuts. You're right I should've specified, but it probably would've been better form for you to compare initial assumptions before hauling off and assuming incompetence. And your claim that no roast taking 6-8 hours could be edible is patently, demonstrably false.

But cool. It's been fun talking past each other for the last 30 minutes. We should do it again sometime.
 
2019-02-18 04:30:44 PM  
Paywall? Screw that.

I wonder how many people forget to turn on the kitchen fan when something's in the oven (rather than on the cooktop). It might not do as much good in a kitchen where the oven isn't directly below the hood, but it's probably better than nothing.
 
2019-02-18 04:34:48 PM  
1 - 5-6 lb roast (cheaper the better)
1 - large bottle of Mild Pace Picante Sauce
1 - Crock Pot

Place roast in Crock Pot. Empty jar of picante sauce over the top of the roast. Place lid on Crock Pot and turn on low.

8 hours later carefully remove fall apart tender roast. Mix 2 table-spoons of corn starch in 3/4 cup of cold water. Add slurry to juice in Crock Pot and turn heat up to high. Stir until it thickens into gravy.

I know it sounds bizarre, but you just gotta trust me on this.
 
2019-02-18 04:36:13 PM  

Evil Mackerel: swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.

At least meet them halfway.
[img.fark.net image 680x453]


That looks lovely, I love fish heads.
 
2019-02-18 04:47:05 PM  

swaniefrmreddeer: Evil Mackerel: swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.

At least meet them halfway.
[img.fark.net image 680x453]

That looks lovely, I love fish heads.


...rolly poly fish heads...
 
2019-02-18 04:49:32 PM  

This text is now purple: FlashHarry: Families should boil rather than roast their Sunday lunch

[img.fark.net image 250x272]

A cuisine for a culture without teeth.


...and giant fat globs in the municipal sewers
 
2019-02-18 05:01:04 PM  
Not as quickly as this kind of bullshiat here is gonna kill us all from stress:

img.fark.netView Full Size
 
2019-02-18 05:13:25 PM  

FrancoFile: olrasputin: If you're creating that many pollutants, you're doing it way wrong.

Roast is done at 225 for 6-8 hours, punctuated by either a ~15 minute blast at 500 F or ~10 minutes under the broiler.

WTF cut of meat are you cooking for 6 hours?  Unless you're talking about a 20 pound turkey, that is WAAAAAAY too long.  Even a brisket - the toughest damned cut of beef in existence - only takes 4 hours.


Lolwut?

barbecuebible.comView Full Size


That's about an 12 to 16 hour smoke right there.

Lots of time at low temperatures is what makes tough meat delicious.
 
2019-02-18 05:21:40 PM  

FrancoFile: And if you're cooking a 4 pound roast for 8 hours at 225, then I shudder to imagine what it tastes like.


Pretty good actually. 225 is very low temp. Heck, good BBQ goes for 48 hours or more at about that temp or lower in a smoker.

And with sous vide...48 hours at 135 is pretty standard for chuck roast. And it turns a lowly chuck roast into something resembling prime rib.
 
2019-02-18 05:40:35 PM  

This text is now purple: FrancoFile: olrasputin: If you're creating that many pollutants, you're doing it way wrong.

Roast is done at 225 for 6-8 hours, punctuated by either a ~15 minute blast at 500 F or ~10 minutes under the broiler.

WTF cut of meat are you cooking for 6 hours?  Unless you're talking about a 20 pound turkey, that is WAAAAAAY too long.  Even a brisket - the toughest damned cut of beef in existence - only takes 4 hours.

Depends on size. I've seen recipes that call for 12 hours at 225.


Whole pig on a spit might take about 12 hours.
 
2019-02-18 05:42:16 PM  
So to live, you can't live life? No.
 
2019-02-18 06:15:47 PM  
These cooking articles are getting me more fired up than politics articles.

Damn you Drew!!
 
2019-02-18 07:23:29 PM  

Jake Havechek: You dumb limeys are about to screw yourselves with Brexit; why should anybody give a damn about your opinion on anything?


Meanwhile in America

img.fark.netView Full Size
 
2019-02-18 07:45:39 PM  
Roasting is bad for me? That does it. I'm bringing my charcoal grill back inside.
 
2019-02-18 07:47:04 PM  

Evil Mackerel: swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.

At least meet them halfway.
[img.fark.net image 680x453]


That looks great. But I'd need my wife to pick the meat off the fish head; I'm no good at that.
 
2019-02-18 08:11:23 PM  
 damn brits boiling meat what's next  boiling bacon

Better Off Dead - Boiled Bacon
Youtube CmFrFCCKzBk


/savages
 
2019-02-18 08:33:52 PM  
The Naked Gun - How Hot and Wet Do You Like It?
Youtube Mb0CkGOZUWo

I'm not seeing the problem here.
 
2019-02-18 08:43:46 PM  

invictus2: damn brits boiling meat what's next  boiling bacon

[YouTube video: Better Off Dead - Boiled Bacon]

/savages


Microwaving bacon works well. You wouldn't think it would be crispy, but it will be.
 
2019-02-18 09:00:21 PM  
And I like to burn the shiat out of stuff, so I'm probably extra cancery.
 
2019-02-18 09:17:45 PM  

Rent Party: FrancoFile: olrasputin: If you're creating that many pollutants, you're doing it way wrong.

Roast is done at 225 for 6-8 hours, punctuated by either a ~15 minute blast at 500 F or ~10 minutes under the broiler.

WTF cut of meat are you cooking for 6 hours?  Unless you're talking about a 20 pound turkey, that is WAAAAAAY too long.  Even a brisket - the toughest damned cut of beef in existence - only takes 4 hours.

Lolwut?

[barbecuebible.com image 628x419]

That's about an 12 to 16 hour smoke right there.

Lots of time at low temperatures is what makes tough meat delicious.


Life is hard
and so am I
Gotta give be brisket
before I die

Novocaine! For the soul...
 
2019-02-18 10:53:34 PM  

swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.


Stews are good.
 
2019-02-18 11:20:05 PM  

Shazam999: swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.

Stews are good.


You still brown the meat.
 
2019-02-19 12:09:16 AM  

swaniefrmreddeer: Shazam999: swaniefrmreddeer: Boiled meat only would shorten my life significantly, I would step in front of a bus if I had to eat it instead of delicious roast meats.

Stews are good.

You still brown the meat.


That and they're not simply "boiled". They're simmered in some kind of delicious broth with other ingredients.
 
Displayed 50 of 56 comments


Oldest | « | 1 | 2 | » | Newest | Show all


View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter




In Other Media
Top Commented
Javascript is required to view headlines in widget.
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

Report