@ChefBillyB The metal skewer was the way I was taught, I don't remember seeing many thermometers except in the pastry kitchen. No way to "practice" on a lesser cut of meat with the width x girth plus add 20 minutes to the eta of your guests method. Each piece of meat will cook differently. A ribeye will not be the same as roasting a piece of rump. Use a thermometer and enjoy your perfectly roasted roast.
12/4/15 at 9:04am