The Art of Roasting
A perfectly cooked roast – with a crisp, browned exterior and juicy interior – is a thing of beauty. You don’t need to be a culinary genius to achieve it. Just follow these simple rules.
Season in advance Allow seasonings to penetrate the meat – even if it’s only salt and pepper. This can take several hours for smaller cuts and up to a day or two (in the fridge) for large cuts.
Invest in a good roasting pan
Buy one that’s heavy
(it conducts heat more efficiently) and deep enough to collect the drippings. A rack prevents meat from sticking, raises it above the juices and increases air flow for even cooking.
Get it to room temp Letting a big piece of meat lose its
refrigerator chill before roasting makes for more consistent results and shorter cooking times. Large, dense roasts should temper up to two hours, while smaller roasts need one.
Get it brown and turn it down
Most cuts benefit
from a short period of high heat, which creates a crisp, caramelised crust, followed by a longer period at a lower heat.
Use a meat thermometer Your oven, the temperature of the meat when it goes in and how often you open the oven all affect cooking time. The only way to know if a roast is done is to insert a thermometer into the thickest portion.
Give it a rest Allow the juices time (generally 30 minutes) to redistribute throughout the meat.
Pork Shoulder Al’diavolo