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.

Condé Nast House & Garden - - MEAT -

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

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