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Apr. 12th, 2010
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Oven Shenanigans
Apr. 12th, 2010 07:34 pmOK, so talk this out with me.
About ten days ago, I made a pork loin according to this recipe. I've made it before and it's very tasty--I serve it with mashed potatoes and roasted cabbage. The loin was about 1.5 lbs. so I expected that it would cook pretty quickly.
Instead of taking ~45 minutes, it took about 2 hours. After the first hour, I pushed the temp up to 425, but I didn't want to go any higher. At 90 minutes, with my temp fork telling me that the meat was only at 132, I decided the fork must be wrong and cut it open, to find the meat still *very* rare, not how I like my pork. I checked the thermometer in the oven and it said the oven was at temp, as did the oven's own sensor.
On Easter, I was making lamb and after the allotted time, the temp fork was saying that it was only at 124, so I let it go for another 40 minutes, until it said it was at "rare" temp and it turned out to be completely medium--not a hint of pink. Very disappointing, as I do like rare lamb. In that case I couldn't cut into it to check, because it was wrapped in string.
Tonight I tried again with the pork and again, what should have taken 45 minutes took 1 hour 45 minutes.
Any thoughts?
About ten days ago, I made a pork loin according to this recipe. I've made it before and it's very tasty--I serve it with mashed potatoes and roasted cabbage. The loin was about 1.5 lbs. so I expected that it would cook pretty quickly.
Instead of taking ~45 minutes, it took about 2 hours. After the first hour, I pushed the temp up to 425, but I didn't want to go any higher. At 90 minutes, with my temp fork telling me that the meat was only at 132, I decided the fork must be wrong and cut it open, to find the meat still *very* rare, not how I like my pork. I checked the thermometer in the oven and it said the oven was at temp, as did the oven's own sensor.
On Easter, I was making lamb and after the allotted time, the temp fork was saying that it was only at 124, so I let it go for another 40 minutes, until it said it was at "rare" temp and it turned out to be completely medium--not a hint of pink. Very disappointing, as I do like rare lamb. In that case I couldn't cut into it to check, because it was wrapped in string.
Tonight I tried again with the pork and again, what should have taken 45 minutes took 1 hour 45 minutes.
Any thoughts?
Oven Shenanigans
Apr. 12th, 2010 07:34 pmOK, so talk this out with me.
About ten days ago, I made a pork loin according to this recipe. I've made it before and it's very tasty--I serve it with mashed potatoes and roasted cabbage. The loin was about 1.5 lbs. so I expected that it would cook pretty quickly.
Instead of taking ~45 minutes, it took about 2 hours. After the first hour, I pushed the temp up to 425, but I didn't want to go any higher. At 90 minutes, with my temp fork telling me that the meat was only at 132, I decided the fork must be wrong and cut it open, to find the meat still *very* rare, not how I like my pork. I checked the thermometer in the oven and it said the oven was at temp, as did the oven's own sensor.
On Easter, I was making lamb and after the allotted time, the temp fork was saying that it was only at 124, so I let it go for another 40 minutes, until it said it was at "rare" temp and it turned out to be completely medium--not a hint of pink. Very disappointing, as I do like rare lamb. In that case I couldn't cut into it to check, because it was wrapped in string.
Tonight I tried again with the pork and again, what should have taken 45 minutes took 1 hour 45 minutes.
Any thoughts?
About ten days ago, I made a pork loin according to this recipe. I've made it before and it's very tasty--I serve it with mashed potatoes and roasted cabbage. The loin was about 1.5 lbs. so I expected that it would cook pretty quickly.
Instead of taking ~45 minutes, it took about 2 hours. After the first hour, I pushed the temp up to 425, but I didn't want to go any higher. At 90 minutes, with my temp fork telling me that the meat was only at 132, I decided the fork must be wrong and cut it open, to find the meat still *very* rare, not how I like my pork. I checked the thermometer in the oven and it said the oven was at temp, as did the oven's own sensor.
On Easter, I was making lamb and after the allotted time, the temp fork was saying that it was only at 124, so I let it go for another 40 minutes, until it said it was at "rare" temp and it turned out to be completely medium--not a hint of pink. Very disappointing, as I do like rare lamb. In that case I couldn't cut into it to check, because it was wrapped in string.
Tonight I tried again with the pork and again, what should have taken 45 minutes took 1 hour 45 minutes.
Any thoughts?