COOK YOUR MEAT-THE ROASTING METHOD.

Roasting Method

Remember-Modern roasting is really baking

1. Season with salt if desired (Use salt very sparingly, salt dries and toughens the meat. More can be added later. I prefer not to add any salt until the meat is almost cooked. SEE ALSO BEEF BAKED IN SALT CRUST-AL'S COOKING RECIPES.) and pepper. Searing is not necessary, again, it only dries, hardens and toughens the meat.

2. Place meat, fat side up, on a rack in a shallow, open roasting pan. Do not use the deep covered pan commonly called a roaster (which is really a very poor quality casserole, an "American" innovation; suitable only for braising). You do not want to steam the meat.

3. Insert meat thermometer. The bulb of the thermometer should be in the meatiest part of the roast. Be sure the bulb doesn't touch bone or rest in fat.

4. Do not add water. Do not cover. Why spend the extra money to obtain a tender cut, if you intend to braise it? Strange as it may sound, many North Americans have never eaten true roast beef or roast meat of any kind. All hope is not lost, however, as recently I have seen several styles of fairly well-designed roasting pans- all of the European or Asian design- coming into the hardware and department stores. Most of these new pans have good sturdy carrying handles and are equipped with a rack that facilitates lifting of the meat and prevents it from sticking to the bottom of the pan. Some of these new roasting pans are really two pans that will fit together; but because the pans are intended for roasting-usually fish, meat, or poultry but sometimes vegetables, they are made shallow and of course, there are no real lids.

5. Roast in a slow oven 250-350 F.

6. Roast to the desired degree of doneness (a meat thermometer is the only accurate test for doneness. Be sure to use one, when you roast and remember, a large cut will continue cooking after it has been removed from the oven.

7. Take meat from oven and let stand 10-15 minutes for easier carving.

Meat Thermometer is a Must

        The touch method or a cooking time chart, are only approximate guides to the degree of doneness of meat. A Meat thermometer is the only accurate guide to the degree of doneness of roasts, steaks, and chops. As the degree of doneness is increased the amount of shrinkage is increased. When meat is cooked to exactly the correct degree of doneness, it is juicier and more flavourful. Consequently, there is more meat to serve, too. For these reasons, use a meat thermometer: If you ever have occasion to be in the kitchen of a large hotel or restaurant, observe the breast pocket of the chefs’ uniform. You will undoubtedly see his personal thermometer. It is probably the best-kept secret of top chefs.

©Al (Alex-Alexander) D. Girvan.

Minutes per Pound

Cut                                                                                         

Standing Rib (at 300 F.)                 Thawed   Unthawed

Rare......................................................         18                    43

Medium.................................................        22                    47

Well Done..............................................        30                    55

Rolled Rib Roast (at 300F.)

Rare.......................................................        32                    53

Medium.................................................        38                    57

Well Done..............................................        48                    65

Beef Rump (Braise)................................30                        50

Porterhouse steak (Broil, rare to medium)

1 inch......................................................8-10              21-31

1 1/2 inches............................................10-15          23-38

2 inches................................................20-30            33-43

Boneless Lamb Shoulder (at 300F.) 40     60

Leg of Lamb (at 300 F.) ...................30 -35          45-55 

Pork Loin (at 350F)

Center cut.......................................   35-40 50-55

Rib or loin end...............................  50-55            70-75

                                                                       

Total Time    Total Time

                                                                        Minutes         Minutes

Club Steak (also Rib, {Entrecote}, and New York {strip loin})

Broil rare to medium

3/4 inch.........................................16-20                 24-28

1 inch............................................20                        30

Round Steak (Pan Broil)

1/2 inch.......................................      7                      11

Beef Patties (pan Broil)

1 inch..........................................      8                      10

Lamb Chops (Pan Broil)

3/4 inch........................................     10                    15

1 1/2 inches..................................    20                    25

Lamb Shoulder Chops (Braise)

1/2 inch........................................     15                    20

Pork chops (Braise)

3/4 inch........................................     45                    55

©Al Girvan1990