Monday, June 7, 2010

Toasting the Roast.


Hello, My blogger friends, I am back with another episode of "What's for Dinner?" In this segment we will talk about Roasting. When I think of roasting I almost always think of Thanksgiving and the building anticipation of the Guest of Honor, Tom the Turkey. I can remember looking in the oven several times as a child willing the bird to cook faster, so that I could enjoy the tender meat with rich gravy and savory stuffing. This is probably why roasting meats are the focal point for most holidays and family gatherings around the world. Eating is what ties us all together, and can bridge our differences.

Roasting meat has become to mean dry heat in an enclosed oven. Before the invention of the oven most meat was cooked over an open fire. In those days large guilds or teams controlled what was roasted and who roasted it, fashioning large fire pits with hand or chain cranked spits. Now the process is less tiring and leaves time for other endeavors. So ya wanna roast a beast?



Hurdle no# 2: Roasting a Beast.


Cuts of meat used: typically meats that can handle dry heat, Turkey, Chicken, Pork, Lamb, Beef. You want to choose cuts like rib roasts, tenderloins, sirloins, shoulders and legs.


Cooking Method: Dry heat, ex. the good old oven at a respectable temperature. Roasting sometimes is a personal thing and there is a big debate out there about starting with high heat to seal and lowering the temperature to finish. I am not so sure its necessary to muddy the waters this early in the game. Remember the rules: Keep it simple, be confident, it takes patience and last but not least it is not rocket science. To achieve a memorable Roast you need slow low heat and regular basting. Basting actually achieves that sealing in the juices process, and with alot more flair.


For every one pound of meat you should allow 30 minutes of cooking time and if it is stuffed tack on 30 more minutes. An oven set at 325F to 350F should be the ideal setting for anything that you want to roast. Beef, Lamb and Veal for rare on your meat thermometer is 130F, medium rare is 140F,medium to well 150F and beyond. Pork and Poultry generally I like to pull at 155F.
It is important once it is cooked and out of the oven not to hack right into it,let the roast rest for about 20 minutes.To seal the juices in, rather than spilling all over the cutting board.


Step 1: Choose your roast and season well, this is your chance to get crazy with flavors.
Step 2: Set your oven between 325F to 350F and set the roast in.

Step 3: Consult your temperature guide.
Step 4: Baste the meat from time to time.

Step 5: Remove the meat when it reaches the appropriate temperature and let set for 20 minutes before carving.

Tips to Remember

1. Choose tender cuts of meat, and generously season.

2. For every pound of meat allow 30 minutes cooking time.

3. High heat does not equal searing it results in burning and possibly oil

splatter.

4. Let your roast rest for 20 minutes before you carve and if you stuff it add 30 extra minutes to the total cooking time.

Join me next segment for the Battle of Baked versus Mashed.
My favorite animal is steak.~Fran Lebowitz

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