Ask Chef Pamela E.
Helpful Hints ~ Foodie Facts
Roasting to Perfection:
To ensure uniform cooking of fresh beef, lamb or pork, at all times, including BBQ season ~ remove from the refrigerator, and stand at room temperature, for at least 30 minutes. Using a roasting pan will improve heat circulation and promote even browning.
Cut, weight, thickness, and the amount of marbling, will determine optimum cooking time, temperature settings.
For leaner cuts, cook at 450F (232C) for the first 15 minutes, then reduce the temperature to 350F (176C). The meat will take about 25 minutes per pound, for medium rare. Using a hot oven for leaner cuts, produces meat that has a good crust on the outside, resulting in a juicier product.
For larger, fattier cuts, cook more slowly at 325F (163C). This allows the fat to render, bathing the meat in its own juices. Here you will need up to 30 min. per pound to reach med. rare.
Note: For internal temperature accuracy when roasting, grilling or barbequing, use a good meat thermometer.
Rule of Thumb:
Rest Your Roast:
Once your roast is within 10 degrees F of its ideal cooked temperature, remove from the heat source. Allow to rest at least 10 minutes, longer for larger cuts. As it rests, the internal temperature will climb, muscle fibers relax and juices redistribute within. A well rested cut of meat will produce a juicier, more tender, final product. Some industry professionals suggest lightly tenting the meat while it rests. Others, proclaim that tenting produces unwanted steam, softening that hard-earned crust/bark on the outside of grilled meats. Which camp are you in?
The Chef’s Pantry & Catering Co. Abbotsford BC
604 855 2545