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outside then in the inside, a longer baking time at a lower temperature will be necessary.
Fish
Roast small fish at a high temperature.
Check if the fish is well roasted by gently lifting one extremity; the meat must be evenly white and opaque, unless it is salmon, trout or other fish with a different color.
Meat
Minimum weight of meat to be roasted is 2.2 lbs (1 kg) to prevent it to becoming too dry. If the meat roll does not have a lot of fat, use oil, margarine, or a little of both. Margarine and oil will not be necessary if the meat roll has enough fat of its own. When the fat is located just at one side of the roll, place it in the oven with this side up; the fat will melt and spread to the bottom side.
Start roasting red meat at a high temperature, reducing it afterwards to finish cooking in the inside.
Cooking temperature for white meat can be moderate from the beginning to the end. It is possible to check cooking point by carving the meat
with a fork: if the meat is firm, it means it is cooked to the point.
Meat rolls must be taken out of the refrigerator one hour before cooking, so they do not get rough with the sudden temperature variation.
Place roast in the oven in appropriate shallow containers (deep containers make heat penetration harder), or directly over the grill, placing a large container in the bottom grill to collect spatters and dripping fat.
When cooking is finished it is advisable to wait for at least 15 minutes before cutting the meat to prevent the sauce from draining. Before serving, plates can be kept hot in the oven at minimum temperature.
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