1 / 5

Dry Roasting

Dry Roasting. By: Courtney Molloy. Suitable Cuts. Just because a beef cut has roast in the name does not mean that roasting is a appropriate cooking method. Tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast.

vivian
Télécharger la présentation

Dry Roasting

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Dry Roasting By: Courtney Molloy

  2. Suitable Cuts • Just because a beef cut has roast in the name does not mean that roasting is a appropriate cooking method. Tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast. • Less tender cuts such as chuck roast, chuck eye roast, eye of round roast, top round roast, or pot roast refer to Braising.

  3. How to enhance flavour • The two most common ways to enhance flavour to a dry heat roast is caramalization and/or Milliard browning. • Other ways to enhance flavour in dry heat roasting is by adding spices.

  4. How to tell if the roast is done • Meat thermometers are the most common way of telling of your roast is done to your liking, 55 degrees Celsius is rare, 65-70 degrees Celsius is medium, and 75 degrees Celsius is well done. • Ovenproof leave-in- style thermometers are inserted into the thickest part of the roast and remains in while it cooks.

  5. Sources • http://www.creekstonefarms.com/roasting.html • http://en.wikipedia.org/wiki/Roasting • http://culinaryarts.about.com/od/dryheatcooking/a/dryheatcook.htm • http://www.beefinfo.org/default.aspx?ID=11&ArticleID=199

More Related