c i r k a




Roasting meat

  1. Season and Let Stand - Sprinkle the exterior of the roast with salt (preferably kosher) and let stand at room temperature for at least an hour. As the roast sits, the salt draws out its juices, which then combine with the salt before being reabsorbed into the meat. The result: a roast that is flavorful both inside and out.
  2. Tie before cooking - if requird to maintain a uniform cross section.
  3. Sear before roasting - Browning meat produces new flavor compounds that are essential to the success of a roast. To guarantee a well-caramelized crust, sear the roast in 1-2 Tbsps of oil for 2 - 3 min. per side, either in the roasting pan or a skillet, before putting it into the oven.
  4. Choose appropriate roasting method - Depending on the meat's size and shape, roast fast and high (450 deg), or slow and low (250 deg) for beef or 325 deg for pork. Use fast and high for small narrow roasts such as top sirloin roast or rack of lamb. Use slow and low for larger roasts such as beef first cut rib roast, beef center rib roast, pork boneless blade roast, or leg of lamb.
  5. Cooking - Cook in roasting pan on a roasting rack which allows air circulation for more even cooking.
  6. Remove from heat - When the temperature is 5 - 10 deg below the desired final temperature remove from heat. The temperature will rise during resting.
  7. Let meat rest - All roasts should rest under a foil tent for 10 to 20 min before being carced. As the protein molecules in the meat cool, they will reabsorb any accumulated juices and redistribute them through-out the roast.

recipe/meat.txt ยท Last modified: 2011/12/11 04:24 (external edit)