Roasting | Hints |
| l’orcoohing | ler~dercuts ot‘mest and poultq. | Place | |||||
Roasting is a dry | heat | methcxl | ||||||||
roasts fat | side LIP | on | a rack in a \hallol~. | LIIICO\ ered pan. | US the bottom 01’ | next- | ||||
rack position. | Set the oven | temperature | for | 335°F. Basting | i\ not | |||||
necessary. |
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1. II.scII n~wl ~/lc’,nlonlc’/c/.to judge the degree ot’donene~~. |
| Inwt | into the thick- | |||||||
est part of meat. The tip should not | be | in contact | with bone. | gristle or fat. |
For stuffed poultry. insert into the center of stuffing. For unstul’t’cd tL1rheJ.s. insert into the inner side of the thigh.
2.FIY~Z~I~‘ocl~t.mays be cooked without thauing. Allow an additional 20 min- utes per pound cooking time. Use a meat thermometer. as described above. to judge the degree of doneness. Insert the thermometer after the roast has thawed. ususlly about
3.For cc/sic/- c,c/n,i/l,q, allow roast or poultry to stand 20 mmutcs uftcr coohing is completed.
Braising
Braising is a moist heat method for cooking less tender cuts ofmeat. First brow meat in an uncovered pan on top of a range. C’SCJoff/\ c’,~or/,ql~,fb/ to />wl‘c’rlt
.sricXirl,y. Then, place browned meat in a pan b ith a