Quote:
Originally Posted by scottsman
Everyone has different methods for cooking food. No one way is better as each chef/cook will have a method they think works best.
My issue with method X would be that if the time is incorrect then you are shit out of luck because you have just let your roast sit in an oven for however many hours while the heat gradually drops. If you under cook it then at least you can turn the oven back on to finish it off however it would then defeat the purpose of that method. On the other hand if you keep opening the oven to check if it is done then you will lose heat each time. Dependent no the time and could over cook.
I would stick with traditional method the first time because you will have more room for error.
This. i use a wet rub before cooking and when finished will melt cubes of butter over the roast and place it back in the oven at a high temperature. Makes the outside of the roast amazing.
|
I will definately be using my probe thermometer regardless of the method I use, to monitort he internal meat temp. The traditional method definately seems like the safest, but now that I've been introduced to method "y" (the serious eats method), it seems like that's to best way to ensure that the meat is not over cooked. I seem to think that it is easier to "correct" an undercooked meat rather than an overcooked meat. And it seems like the potential problem with method x or y is undercooking the meat and needing more time to cook it, while the traditional method seems to have a risk of over cooking if the residual heat ends up overcooking the meat during the "resting phase".
Regardless of which method I use, I will take plenty of pics and post back here.
Thanks to all RS'ers for the help, I knew this would be the best place to ask culinary questions!
Posted via RS Mobile