5 Common Mistakes When Roasting Huge Cuts Of Meat

5 Common Mistakes When Roasting Huge Cuts Of Meat

There are 5 Common Mistakes When Roasting Huge Cuts Of Meat that you want to avoid. When it comes to cooking large cuts of meat like beef rib roast, pork shoulder and lamb leg or shoulder you want to make sure you cook the meat recipe properly, especially as these cuts of meat are expensive, and you don't want to waste money. All it takes is ruining a roast once or twice to scare you off of making them all together. The following recipe ideas will help you avoid some of the common roasting mistakes people make with large cuts of meats. For starters, you don't want to make the mistake of not seasoning your roast recipe the night before making it. Not only do you need to season the roast liberally, but you also need to do it the night before you plan to cook it. Seasoning the roast recipe the night before acts as a quick dry brine with salt and pepper. Seasoning the roast recipe gives the seasoning enough time to permeate beyond the roasts interior. All you have to do is rub the roast with kosher salt and pepper and whatever other spices you want to use. Then set it, uncovered in a roasting pan or sheet pan in the refrigerator.

Another common mistake when making roast recipe is not to let the meat come to room temperature. You never want to take the large cut of meat out of the refrigerator to the oven. Not only will the cut of meat take longer to cook, but it will roast unevenly. You want to give the cut of meat, at least, an hour or two at room temperature before you begin to cook it. Next, on the list of common mistakes for cooking large cuts of meat is going to low and slow. It's a fact that no one likes meat that is gray and rubbery. Golden brown with a crackly crust sounds much better. To achieve this, you want to cook your roast at higher temperatures. To start, you can sear the meat recipe before you roast it as this helps to start the browning process. Most large cuts of meat are too big to put in a frying pan on the stovetop. You can, however, get the same effect by starting the roast recipe off in the oven set to a high temperature around the 450 degrees Fahrenheit range. Once the large cut of meat starts to brown, you want to reduce the heat to something around the 300 to 325 degree Fahrenheit range, so the exterior of the cut of meat doesnt burn before it is cooked right through.

Thank you to the folks at "Bon Apptit" for sharing these easy tips for cooking huge cuts of meats. This is just one of the food articles and healthy chicken thigh recipes you will find on the "Bon Appetit" recipe site. On the "Bon Appetit" recipe site you will find everything to do with food and more. On this recipe site and food site, you will find all sorts of things restaurants and travel, cocktail recipes, entertaining and test kitchen, recipes, video, and more. You will also find cooking tips, recipe how to's, common recipe mistakes, recipe ingredients, step by step recipe tutorials and plenty more. Some of the different recipes you will find on the site include family recipes, quick recipes, chicken recipes, healthy recipes, vegetarian recipes, dessert recipes, holiday recipes and more. Bon Appetit is the site to go when you want to find the latest and most innovative recipe ideas from popular chefs all over the world. You will find some of the latest and greatest recipe inspirations and ideas.

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