Roasting Meats Article -
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Roasting Meats

Roast Easy

They've long signaled a special meal or ceremony, but roasts are also simple to prepare. Pop one in the oven, baste it, and you're home free.

Tender is the Bite

Well-browned outside, juicy inside -- that's the goal of roasting. To get these results, poultry or tender cuts of meat are cooked in an uncovered pan. The best cuts are tenderloin, rib roasts and top loin.

To Roast or Braise?

Tougher cuts of meat have fibers and sinews that need to be broken down. They benefit from braising -- moist, covered cooking at low temps. Chuck roast, despite the name, is actually an ideal candidate for braising.

Carved from the Past

In past centuries, cooking method signaled social status. Peasants boiled meats in soups and stews; the aristocracy roasted. Even today, the presentation of a roast symbolizes a special meal unlike the everyday.

See a step-by-step for How to Roast Meats.

Feb. 11, 2010 2:38 pm
Please add tips on how to best REHEAT leftover meats in the oven without drying them out.
Dec. 17, 2010 3:17 pm
I was looking for more information. Like what temperture is considered braising? And how long. I knew braising was low and slow but how low and how slow? Just stating the obvious isn't much help.
Feb. 17, 2011 6:41 pm
this would be awsome if i wanted the history of roasts. neat info but not very helpful.
Feb. 25, 2011 11:14 pm
I agree with the above review. I wasn't looking for the history of roasts. I was hoping to find ways to keep it tender.
Mar. 2, 2011 11:25 am
Yes, I was also looking for temps & times
Jan. 30, 2012 6:23 pm
Agree with above. However, a friend heard a recipe for "pan roasted pork chops" and asked me to make them. What the hell does "pan roasted" mean? Sear the meat, then cover to cook? Or, sear the meat and throw the pan in the oven to "roast?.
D. Peck 
Jan. 12, 2014 3:31 pm
Old family recipe for roasting beef, chicken, pork, turkey. Save up your fat from bacon in a jar in the fridge. When you want to roast, take a couple of table spoons of the bacon fat, mix with a teaspoon of dry mustard, salt and pepper, also parsley if you are roasting a chicken. Cream it together until it's like icing. Pat dry the meat and "ice" the meat to be roasted like icing a cake with the bacon fat combo. Baste every 30 minutes when it's roasting in the oven until done. Seals in the juices. You will never do a roast again without this "beauty paste".
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