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Slow dry roasting
Has anyone any experience roasting meats that are traditionally done at
medium oven temperatures slowly? By slowly I mean at a temperature of about 225deg. Does this improve quality of roasted meat? I roast prime rib and other 'dry roastable' meats such as pork loin etc on slow heat. I first sear them in a hot hot oven then turn the heat back. However I wonder what would happen if you would roast a chicken at 225deg? Or a picnic pork shoulder at the same temp. Would it become tender? Would the chicken develop a nice crispy skin or not? etc. discussion appreciated. |
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Slow dry roasting
"Jimmy" > wrote in
oups.com: > Has anyone any experience roasting meats that are traditionally done at > medium oven temperatures slowly? By slowly I mean at a temperature of > about 225deg. Does this improve quality of roasted meat? I roast > prime rib and other 'dry roastable' meats such as pork loin etc on slow > heat. I first sear them in a hot hot oven then turn the heat back. > However I wonder what would happen if you would roast a chicken at > 225deg? Or a picnic pork shoulder at the same temp. Would it become > tender? Would the chicken develop a nice crispy skin or not? etc. > discussion appreciated. Jimmy, http://chicken.allrecipes.com/az/Rst...tissriStyl.asp Mouth-watering tender. Read the user reviews for any good "mods" to the recicpe. I put a shallow cooling rack in the roasting pan so the birds don't just sit in its own fat (helps crisp them up some) while roasting. Turn over once every hour. Enjoy! Andy |
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Slow dry roasting
Jimmy wrote:
> Has anyone any experience roasting meats that are traditionally done at > medium oven temperatures slowly? By slowly I mean at a temperature of > about 225deg. Does this improve quality of roasted meat? I roast > prime rib and other 'dry roastable' meats such as pork loin etc on slow > heat. I first sear them in a hot hot oven then turn the heat back. Biggest advantage I see to slow roasting beef is that you get wider dispersion of the degree of doneness that you like. There's less difference between the center and the edges of the roast. So I have slow roasted a couple of times when I knew the main use was going to be sandwiches. For dinner parties, unless I know in advance that everyone will want it medium rare I roast at medium (325 - 350°F) so the edges will be more done for those that want it that way. > However I wonder what would happen if you would roast a chicken at > 225deg? Or a picnic pork shoulder at the same temp. Would it become > tender? Would the chicken develop a nice crispy skin or not? etc. > discussion appreciated. I've done a lot of experiments with roasting chickens and have settled on 425°F as the temp that works best for me with true roasters (6 to 8 pounds, say). Best combination of crispy skin, cooked dark meat, not overcooked breast meat. Slow roasting can produce a juicy bird but I have a strong liking for crispy skin, which you don't get with low heat. -aem |
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Slow dry roasting
"Jimmy" wrote in message > Has anyone any experience roasting meats that are traditionally done at > medium oven temperatures slowly? By slowly I mean at a temperature of > about 225deg. Does this improve quality of roasted meat? I roast > prime rib and other 'dry roastable' meats such as pork loin etc on slow > heat. I first sear them in a hot hot oven then turn the heat back. > However I wonder what would happen if you would roast a chicken at > 225deg? Or a picnic pork shoulder at the same temp. Would it become > tender? Would the chicken develop a nice crispy skin or not? etc. > discussion appreciated. This is a popular rec.food.cooking chicken recipe: * Exported from MasterCook * Mimi Hiller's Sticky Chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 whole roasting chicken -- about 3 pounds 1 cup chopped onions Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, preheat oven to 250° F and stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ºF for about 5 hours,(that's not a typo,it's really 250º. Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more). Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Serves 4. Dora |
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Slow dry roasting
My experience is that it works well for pork but not for beef.
The lovely Nigella L has a recipe for 24Hr cooked pork shoulder in one of her books that we have done twice, both times it has gone down very well. Don't have access to recipe at present but basically you start a 7Kg shoulder off at a high heat, then reduce it to almost the lowest the oven will go and leave it for 23 hours then whack the oven up to its highest for the last 30 mins. Result is a nice pig pile of meat with some really nice crackling. Added benefit is that any leftovers freeze well. I have been defrosting it to use in burritos with great success (snatching some of the drefosted meat to nibble on whilst cooking) Steve Jimmy wrote: > Has anyone any experience roasting meats that are traditionally done at > medium oven temperatures slowly? By slowly I mean at a temperature of |
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Slow dry roasting
Steve Y > wrote in news:4dqrjuF1bmbnoU1
@individual.net: > My experience is that it works well for pork but not for beef. > > The lovely Nigella L has a recipe for 24Hr cooked pork shoulder in one > of her books that we have done twice, both times it has gone down very > well. http://www.post-gazette.com/pg/06068/667091.stm I'm going to have to give it a whirl!! -- Peter Lucas Brisbane Australia At this spectacle even the most gentle must feel savage, and the most savage must weep. Turkish Officer 400 Plateau 24May1915 |
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Slow dry roasting
Steve Y wrote:
> Result is a nice pig pile of meat with some really nice crackling. ^^^ I think this was a typo, but it works! Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Slow dry roasting
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Slow dry roasting
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Slow dry roasting
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