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cooking roasts, problems with tenderness

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cooking roasts, problems with tenderness

mdibiaso | Feb 24, 2003 02:00 AM

Since getting a new steam oven I have been trying to cook roasts at lower temperatures to keep them from drying out. I have been roasting at 250F with 60% moisture. However on several occasions the roast has turned out non-tender, (but it is always very juicey) I am using a meat thermometer and take the roasts out when pink. This has happened to me now with beef, lamb and last Friday with moose. Any ideas what the problem could be? Should the temperature be higher and cooking time shorter? Should I cook beyond pink? Or have I just had bad luck with the quality of the meat? Thanks in advance

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