Rare roast beef is hard to cook using traditional roasting methods. When I cooked beef at a high temperature (160°C-180°C), in the past, it cooked quickly. However, if I monitored the core temperature and stopped cooking when it reached 60°C, only the inner core was rare, the outer third of the joint was well done, and it was medium rare in between.One day, I went to a major hotel for Sunday lunch and saw a big joint of roast beef that was all rare apart from a thin, well-done crust. I tracked down one of the chefs and asked […]
