[Sca-cooks] Roast Beef Ideas

[Philip & Susan Troy]

Elaine Koogler wrote:
>
> The other thing you need to be aware of is the fact that they keep cooking for a
> bit after you take them out...so I always cook them a little under where I really
> want them to avoid overcooking!

True, and that had occurred to me, but I was kinda hoping the original
poster would discuss roast sizes and such, so we could get a sense of
just how much carry-over cooking would occur, and therefore how much to
undercook them by.

I saw this as the beginning of a conversation, and, hey, it worked! ;  )

Adamantius
--
Phil & Susan Troy

troy at asan.com