On Mon, 02 Jan 2012 12:52:33 -1000, dsi1 >
wrote:

> On 1/2/2012 12:45 PM, Steve Pope wrote:
> > On 2 Jan 2012 21:43:30 GMT, notbob wrote:
> >
> >> I used to wonder how those old hof braus would cook a huge beef roast
> >> so they would turn out uniformly pink, throughout, from crust to
> >> crust. Perfect for slicing off perfectly pink thin rare slices for
> >> sandwiches and hot plates. I finally discovered the secret and did
> >> it, myself. It calls for an initial roast for a few mins at a high
> >> temp, then finishing long and slow at 225F. The roast comes out
> >> perfect!
> >
> > In my experience one will get a beef roast to come out a uniform pink
> > (as opposed to browner on the outside and pinker in the center) if
> > one does two things: start out with the meat at room temperature, rather
> > than refrigerator temperature; and set the oven at a steady temperature
> > no higher than 325 F (that is, do not start off with a hotter oven than
> > turn it down).
> >
> > I have not roasted extremely large pieces of beef, so maybe one
> > need to go lower than 325 for those.
> >
> > I'm not sure where the practice of starting out in a hotter over
> > got started. It seems unlikely that hof-brau restaurants who are
> > roasting beef continuously are doing this.
> >
> > Steve
>
> The purpose of the high temperature is to brown the outside of the beef.
> I don't do this but instead, brown the roast on the stovetop using high
> temperature. If you don't do this step, the roast comes out a pale grey.
> Yummy!

This is a huge family disagreement. I like to start my meat at
refrigerator temperature (preferably partially frozen), if I cooked it
100% my way.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.