Food

Wait after 30mins @ 230 your goose was reading 70c?! Wow that seems super fast

If its a smaller bird and possibly room temp to start, that could be a long time. Oven could also be 250c and the user doesn't realise. Its a risk with home cooking

A nice way to do it is to brown in a skillet first as it won't really start to cook the outside of the meat. Then cook the whole thing at low temp. Only possible if you have the right size pan though

Same as last year - rib of beef with daupehnoise potatoes and braised red cabbage - so easy on the day as you can do most of it the day before.

Rib was reverse seared at 70c for about 5 hrs until 54c then left to rest for an hour and then back in the oven at 250c for 10mins as per KLA

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Looks amazing, all of the food posted and described looks and sounds amazing

Which is fine if you have a temperature probe you can leave in and get remote readings from but if you're constantly having to remove something to check the temperature it's a pain.

It was indeed, there's potential for the in laws oven to be hotter than the dials indicate but everything else cooked to their expected timings.

Yeah, its really tricky. If you probe a lot then the oven temp drops. Every home oven is different etc. I avoid cooking at home when I can. As someone who cooks all day every day at work, I still make all the biggest mistakes at home

I am lucky my ovens both have probes built in but also have the Meater pro block with 4 wireless probes as it’s invaluable when doing rotisserie and other things on the bbq at the same time. The Meater also shows the ambient temperature but this is often different to the oven temp as there can be a pocket of colder air around a large joint.

we went with low effort Christmas again.

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So you should have an oven thermometer? Not to you specifically. Tho I used to go with two to see the oven temp difference in a gas oven.

I have a cheap Govee Bluetooth meat thermometer - just leave the probe in and run the cable out to the unit which has a clear display - Bluetooth is pretty good on it, it actually connects from most of my house.

Best I've done it I reckon, some of the fat burnt on the crackling while I was basting, bit didn't affect the taste at all, just made it look less perfect.

It was succulent, fragrant and herby, and extra MEATY. What was noticeable this year was that the flavours of the garlic and herbs had infused into the fat.

The fennel pollen is absolutely worth it, gives this unreal essence of fennel

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Got the other half ready to go for tomorrow

Smashed it brother, making me hungry to eat some leftovers just looking at it

Yoooo I'm definitely hungry again

Just one of those basic non digital ones is worth having to check how accurate the oven is from time to time.

A meat probe is always good to have also. Those ones James has look amazing but most digital probes will be good enough to do the job for oven cooking.

Generally a joint of meat can rest from 10 to 15 extra degrees over the time you take it out, depending on the grade you want and the temp cooked

2nd that, the lobster and porchetta look delicious

One you can run like this, even better

Trifecta of - trifle, matcha tiramisu and Tiramisu

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Insanity ❤️

drool

Fabulous food to look at the last two pages, good work everyone.

Where did you source the pollen in the end?

Am I the only one thinking desert first?