Jamie Oliver

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#1 Sun 04 Mar 07 6:38pm

fleursmum

Member
Member since Sun 04 Mar 07

Problem with a recipe from Naked Chef Book

Last night I attempted to cook Marinated Pork Fillet with Rhubarb from stated book.  Followed recipe and meal was in a word a DISASTER. The pork had a good flavour but just would not cook through. Recipe said to cook for 15mins covered with wet greaseproof paper and a further 15mins uncovered.  One hour later we still had rubber fillet, by now I had unusuable overcooked veg and very hungry business guests.

Has anyone else tried this recipe and had similar results.

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#2 Mon 05 Mar 07 1:36am

Anna

Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Problem with a recipe from Naked Chef Book

You might want to check your oven temperatures.  That can really skew recipes.  Get an oven thermometer from a kitchen supply shop and coordinate the settings to the actual temperature: we did it recently and it turns out my oven is out by 20C.  Has solved a lot of baking and roasting issues!

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#3 Mon 05 Mar 07 3:04am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Problem with a recipe from Naked Chef Book

I always test recipes before I make them for important guests.

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#4 Tue 06 Mar 07 8:30pm

Mrs Gibba

Forum champ
Member since Thu 14 Apr 05

Re: Problem with a recipe from Naked Chef Book

I'm with White Rabbit on this.

Sounds odd that the timing was so out - were you using the same cut of meat for the same number?

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#5 Tue 06 Mar 07 9:48pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Problem with a recipe from Naked Chef Book

I also agre with White Rabbit.

If we're talking about a pork tenderloin piece of meat, my oh has the same problem.

The big problem with porc is it must reach 165°F in order for it to be eaten.  My oh seemed to think it can be eaten PINK (read= raw).  It can be a very, very pale pink, but it does take quite a while to cook it.

Never undercook pork, ever!

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#6 Wed 07 Mar 07 2:13pm

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: Problem with a recipe from Naked Chef Book

yes,why serve important guests something that you've never tried out?

that aside,which cut of pork did you use and how thick was it?
How can proper tenderloin turn rubbery...

Slight deviation here,in times of emergency...just microwave the pink meat in bursts of 3 minutes on HIGH then grill in the oven to crispen up. Works for me when I am behind time or when a stipulated cooking time doesn't work out and guests are waiting.

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#7 Sun 11 Mar 07 9:33pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Problem with a recipe from Naked Chef Book

Great idea Stef, i'll have to think about that next time.... thumbsup

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