15.3 temperature and timing

15.3 temperature and timing

A low-temperature oven, 95 °C to 160 C, is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C or more, the water inside the muscle is lost at a high rate.

Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavor, because the outside is brown while the center is much less done.

The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. Searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. Note that searing in no way "locks in" moisture: moisture loss is simply a function of heat and time. The outside is brown and the rest is done fairly uniformly.

In general, in either case, the meat is removed from heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, a phenomenon known as carry over cooking.
The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out. During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning, somewhat more like (boiled or steamed) stew or pot roast. They are particularly popular for turkeys.

Degree of doneness

Meat products can be cooked to varying degrees of doneness. This depends on the customer's preference.
To check the degree of doneness, you can:

·         use a thermometer to check the internal temperature.

·         prick the roast using a needle or carving fork to check the colour of the juices. The juices should be clear in colour.

·         lift poultry and feathered game using a carving fork. If the juices run clear from the cavity then the food is done.

·         test by touch. By pressing the meat with a fork, the firmer if feels, the more it is cooked.

 

Degree of Doneness French Term Internal Temperature rare au bleu 52°C - red meat only medium rare saignant 55°C - red meat only medium á point 60°C - red meat only well done bien cuit 70°C - red meat 77°C - veal and lamb 85°C - pork and poultry