♦Truss the chicken before roasting for more even cooking and eye appeal.
•Burgers
♦Lay your ¼ pound frozen burgers out onto a sheet pan and season to taste. Place them into 350ºF oven for about 10 to 12 minutes.
♦Hamburger should be cooked to an internal temperature of 165ºF to be safe according to HACCP guidelines.
♦Try cooking your burgers at 250ºF for 15 to 20 minutes and notice how juicy they are. Browning is not as pronounced using the low temperature method, but the added flavor makes up for it.
•Rare Roast Beef
♦Rare beef is considered by most people to be 130ºF.
♦The USDA states that full muscle beef when roasted to an internal temperature of 130ºF and maintained at that temperature for 121 minutes is considered safe to eat.
♦Overnight roasting requires a roast that is 7 pounds or larger.
♦Seasonings will penetrate the roast about 1/4” deep.
♦Cook the roast elevated on a roasting rack for air circulation all around during the roasting process.
♦Cook the roast over a shallow sided pan to collect the pan juices for jus or gravy.
Roast Tenderloin (Quick roast and serve method) –
♦Preheat your oven to 400ºF
♦Load the tenderloin in the oven and reduce the roasting temperature to 350ºF
♦Roast the tenderloin to an internal temperature of 120ºF and remove from the oven. The roast will continue to rise in temperature.
♦In about 10 minutes (130ºF) the tenderloin will be ready to slice and serve
•Jus
♦Use your pan drippings to make jus. Many people say “I’m going to make some au jus”. This is incorrect and professionals will notice. Au jus means “with juice”. Prime Rib becomes “Prime Rib Au Jus” when you add jus to the plated Prime Rib.
♦Use beef/veal/chicken stock to dissolve all that wonderful tasting brown gooey material in the bottom of your roasting pan. Some add a little red wine, some add tomato, and some make their jus to theme: Cajun, Southwest, Oriental…..you get the idea.
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