- Roasting pan
- Cutting knife
- Let meat sit out for up to an hour for browning to occur in the oven. roast develops a nice crust.
- Cook bone-in roasts whenever possible due to the protein (collagen) in the bone which adds flavor.
- Meat is also more tender surrounding the bone.
- For thin cuts of meat, roast at (400 degrees & above is best)
- For thick cuts of meat, roast at high temperature to brown. then, reduce to moderate temperature (300-350 degrees)
- Very thick/tough cuts of meat roast roast at low temperature (250 degrees).
- Let the meat rest after cooking
- Insert thermometer into thickest part of roast. tastes best at (120 degrees)
- These tips are best for beef tenderloin, rib roast, pork roast & port tenderloin.
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