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Article Home -> Recipe Information

Common Questions About Roasting Meat, published on 14 Nov 2006


Here are some of the most commonly asked questions about roasting meat:

- Which cuts of meat are best for roasting?

The best cuts of meat for roasting are the most tender parts of the animal, which are the parts that do the least work such as the loin and tenderloin. Parts such as the neck, shoulder and hip get more use which makes them tougher. Younger animals such as lamb or calf are tender and good for roasting.

- What is barding and larding?

Barding and Larding are techniques for adding fat to meat to keep it moist while cooking. Barding meand covering meat with a thin layer of fat such as bacon. Larding, done with special needles, means inserting strips of fat into meat. Larding is most often used with wild game or very lean cuts of meat such as a round roast.

- Why do you have to tie or truss poultry?

Originally, tying or trussing was used to keep the bird balanced on a spit. Now, we use it to make a neat bundle so loose flaps of meat or wings don't overcook.

- Should you roast on a rack?

Use a rack to enable air to completely circulate around roast.

- What kind of pan is best for roasting?

A stainless steel roasting pan with 2 to 3 inch high sides are best for roasting. A cover is not needed since roasts are best cooked uncovered.

- What's the best way to brown a roast?

The best ways are to either sear the roast in a large skillet before roasting or by browning in the oven in high temperature and then lowering temperature for roasting. Poultry works better with the oven method because the skin will stick in a skillet.

How many minutes per pound should you allow for roasting?

Generally, 20 minutes per pound in a 350 to 400 degree oven will give a medium-rare doneness and 30 minutes per pound will result in well-done.

- Why should you let a roast rest before carving?

Letting it rest allows heat to spread from the hotter outer portion of the roast to the cooler inside until all the meat is the same temperature.

By Chef Jeff for www.recipequick.com

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