There is no right or wrong way in cooking a roast...
the important thing is that you find a way that works for you.
I have put together a few tips that work well for me and, I'm sure, will work for you too.
First and foremost - Rest, Rest, Rest Most people skip this part...
don't skip this part.
When removing the roastfrom the oven, you will want to place the roast on a plate, cover it loosely with tin foil and set itin a warm place.
Now...
let the meat rest for at least 20 minutes.
This does two things.
1.
It allows the meats juices to redistribute.
The meat fibers tighten up during cooking so, resting allows the fibres to relax.
2.
This allows the meat to finish cooking.
Once out of the oven, the internal temperature of the meat continues to rise.
This is call 'Carry Over Cooking'.
Even when the meat is out of the oven, it is still cooking! The temperature will continue to rise until the heat is evenly distributed.
Note: example: If you want the roast medium rare, take it out of the oven just before the temperature on the thermometer reaches the medium rare mark.
Second - Use a thermometer The easiest and most correct way to check and see if the roast is cooked properly is to use an oven thermometer.
Insert the probe of the thermometer into the center of the roast.
Relying on 'minutes per pound' doesn't get the best results.
It ends up being a guessing game.
When using a meat thermometer, here are the readings you should look for.
120 F to 125 F - rare 130 F to 140 F is medium-rare 145 F to 150 F is medium 155 F to 165 F is well-done.
If you don't have a thermometer, here are the standard cooking times.
Rare: 11 minutes per pound, Medium: 14 minutes per pound and Well done: 16 minutes per pound.
Third: Oven Temperature There are varying opinions about roasting temperatures but, in my experience, I start in a hot oven of 425 F for the first 20 - 30 minutes then lower the temperature to 325 F for the remaining cooking time.
It has taken me years to put a perfectly cooked roast on the table.
I didn't really think that the above mentioned tips could make that much of a different.
Once I applied these methods, I got fabulous results.
If you simply follow these tips you will be on the road to preparing a perfect roast every time.
the important thing is that you find a way that works for you.
I have put together a few tips that work well for me and, I'm sure, will work for you too.
First and foremost - Rest, Rest, Rest Most people skip this part...
don't skip this part.
When removing the roastfrom the oven, you will want to place the roast on a plate, cover it loosely with tin foil and set itin a warm place.
Now...
let the meat rest for at least 20 minutes.
This does two things.
1.
It allows the meats juices to redistribute.
The meat fibers tighten up during cooking so, resting allows the fibres to relax.
2.
This allows the meat to finish cooking.
Once out of the oven, the internal temperature of the meat continues to rise.
This is call 'Carry Over Cooking'.
Even when the meat is out of the oven, it is still cooking! The temperature will continue to rise until the heat is evenly distributed.
Note: example: If you want the roast medium rare, take it out of the oven just before the temperature on the thermometer reaches the medium rare mark.
Second - Use a thermometer The easiest and most correct way to check and see if the roast is cooked properly is to use an oven thermometer.
Insert the probe of the thermometer into the center of the roast.
Relying on 'minutes per pound' doesn't get the best results.
It ends up being a guessing game.
When using a meat thermometer, here are the readings you should look for.
120 F to 125 F - rare 130 F to 140 F is medium-rare 145 F to 150 F is medium 155 F to 165 F is well-done.
If you don't have a thermometer, here are the standard cooking times.
Rare: 11 minutes per pound, Medium: 14 minutes per pound and Well done: 16 minutes per pound.
Third: Oven Temperature There are varying opinions about roasting temperatures but, in my experience, I start in a hot oven of 425 F for the first 20 - 30 minutes then lower the temperature to 325 F for the remaining cooking time.
It has taken me years to put a perfectly cooked roast on the table.
I didn't really think that the above mentioned tips could make that much of a different.
Once I applied these methods, I got fabulous results.
If you simply follow these tips you will be on the road to preparing a perfect roast every time.
Source...