Per­fect roast

Costa Blanca News (South Edition) - - Wine And Dine -

Sun­day is the tra­di­tional day of the roast, whether it be chicken, a joint of beef or leg of lamb. Good prep en­sures for per­fect re­sults and one of the most im­por­tant things to re­mem­ber is to never cook meat straight from the fridge – take large joints out for about an hour and smaller joints or chick­ens need just 30 min­utes. Pre­heat­ing the oven is es­sen­tial to give a quick blast at a high tem­per­a­ture to crisp the fat and cre­ate a nice crust be­fore low­ing the tem­per­a­ture to con­tinue cook­ing. Rest­ing is very im­por­tant too as it al­lows the mois­ture to re­dis­tribute back through the meat, mak­ing it juicier and eas­ier to carve. Ide­ally, it should rest for 30 min­utes on a warm plate and loosely cov­ered with foil.

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