Hi everybody – Paps here.
We’ve mentioned this before, but I really think it’s worth saying again…
Meat thermometers – you MUST have one of these in your life.
Let me explain.
We picked up a large (special offer) gammon joint from Lidl – 2.5kg. The label suggested cooking it for 30 minutes per kilo + 30 minutes, which works out at around 3 hours.
I then checked my go-to site for anything meat-related, www.cookingtimes.co.uk, which suggested 3 hours 18 minutes (see image above). However, it also gave something far more useful – a target internal temperature of 68°C.
So, Jammo put the joint in the oven, and I was in charge of answering the all-important question:
“When is it actually cooked?”
Well… just 2 hours later, I checked it with the thermometer – and it had already reached temperature.
Out it came.
Result? Possibly one of the best gammons I’ve ever eaten.
Tender, moist, and really, really delicious.
I dread to think what it would have been like if we’d followed the full cooking time.
And, because I’m the sort of person who works this out…
that’s roughly 1 hour of cooking saved, which comes to about 56p in energy.
Not exactly life-changing – but do that 10 times and you’ve paid for the thermometer.
Honestly, it’s a game changer.
Your thoughts?
All the best,
Paps x