It's the day after Christmas 2011, and I'm reading about the disasters, both the less than desired and failed results to the expensive roast they purchased for the Holiday Dinner....The prelude to every holiday always has requests for recipes and methods to roast this cherished cut of meat and make it impressive and unforgettable ....the usual members on Home Cooking (like myself) give their preferred methods of preparation and roasting methods....There are usually three camps of wisdom:
1. The low and slow approach.....140-250* for however long it takes
2. Moderate heat of 325-350* .....usually takes about 90-180 minutes depending on size and weight.
3. High Heat of 450-500*....for up to an hour at first, shut off the temp and do not open the door for a period of time....again depending on size and weight.
Now I understand everyone has their different tastes and levels of temperature acceptability...Opinions have often tried to figure out why each poster who recommends an alternative to theirs does so. The only reason I can come up with, like others have opined, is simply that is all they know and how it's always been done in their family. They believe there is no other way.
The problem though is the disasters are unforgettable for the wrong reasons...they either did not like the taste or the finished result.... over-cooked meat which is dry and tough, as opposed to moist and tender. It's obvious to me to give yourself the best chance to make a great roast, you should embrace the low and slow approach which eliminates the possibility of over cooking unless you are passed out for more than two hours of your target temperature.
To those who will not embrace low and slow, what's holding you back?
To those who do embrace low and slow, your thoughts...again please, to try and convince these others from potentially making another disaster..
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