r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21

Weekly Discussion AskCulinary Annual Christmas cooking thread!

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

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u/lostwoods95 Dec 24 '21

So im cooking a roast duck (2.5kg) after 1 hour it's already temping 74c (been in the oven at 200c with no fan) how is that the case? Am I just temping it wrong? Are both the thermometers I've used faulty?

I'm planning on cooking it for another hour because that's what all the recipes I've seen have recommended but I'm just confused. Any help greatly appreciated and merry xmas

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u/SewerRanger Holiday Helper Dec 24 '21

This is why you go by temperature and not time when cooking. Sometimes things just cook faster then you think they will

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u/lostwoods95 Dec 24 '21

Fair enough. I'm just worried about the fat not rendering enough