Test Kitchen tips

Australian Women’s Weekly NZ - - MAGGIE BEER -

For a more even cook­ing time and to keep the meat in a neat shape, tie roasts such as eye fil­let, Scotch fil­let, stand­ing rib roast, lamb or pork loin, or bone­less rolled roasts with kitchen string at 2cm in­ter­vals. Roast­ing is best done in a roast­ing pan made of metal, which is a much bet­ter con­duc­tor of heat than bak­ing dishes made from glass or ceramic (these trans­fer heat poorly and can slow the cook­ing time and de­crease brown­ing). Af­ter rest­ing the meat at the end of the cook­ing time, don’t for­get to re­move the string be­fore carv­ing.

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