Roasted, Nicely Roasted

We bring you quick, useful and fun cooking inspiration 3 days a week from places we like from around the web, in 3 minutes or less. Remember you can get access to all the recipes we share through our database by referring a friend via your link below.

Let’s get to it, clock’s tickin’!

It’s Roast Season!

Many people love this time of year for the giving and holiday spirit. I love this time of year because it’s an excuse to sit amongst friends and family around a giant hunk of meat.

From prime ribs, to hams, to ducks, to beef tenderloins, to turkeys, to pork loins, to even cabbages, there’s roasts for all palates.

My rules of thumb for roasts are (1) buy good quality meat, (2) keep it simple with the seasoning, salting a few days in advance, (3) monitor the temperature with a probe thermometer, and (4) keep the exotic flavors to the gravies and sauces.

Meat

On the quality meat front, if you don’t have a high-end butcher close by, and you’re looking for something really special (and don’t mind spending a couple multiples more than what you might spend in a typical grocery store), check out Snake River Farms. They have some incredible beef and pork.

Seasoning

Salting meat and leaving it uncovered in the fridge for a day or two (dry brining) is a great way to impart seasoning, keep meat more moist during cooking, and dry out the outer layer a little to increase browning. The salt pulls out moisture from the meat, that moisture mixes with the salt and then the meat reabsorbs the saltier moisture, flavoring it deeper down. This process alters the meat proteins so they remain more moist during cooking. Also, your fridge circulates air and that circulation is good at drying out the outer layer of the meat. Ultimately a dry outer layer will promote browning when it comes time to cook your roast. (I know, I’m telling you how to both make your roast more moist and how to dry it out. Trust me, though, it works.)

Temperature

I strongly suggest buying a probe thermometer that can sit in the roast during cooking (this one’s a good, relatively inexpensive one). Also, with roasts you need to account for carryover cooking. The internal temperature of a roast can increase 10, 15 or even more degrees after being taken out of the oven. The higher the oven temperature during cooking, the more carryover cooking outside of the oven there will be. Factor in the carryover so that you’re not overcooking your beautiful roasts!

Sauces

Many, though not all, good sauces and gravies start with good, gelatin-rich stock. Ideally you’ve made some chicken or beef stock in advance from ample cartilage-rich meat and bones, and it’s just sitting in your freezer waiting for its moment to shine. If you don’t have the time for all that, try sprinkling a few packets of powdered gelatin to store-bought stock before using it. The gelatin will add some of the richness you would’ve gotten from homemade stock.

Recipes

While I tend not to follow recipes for my roasts, here are some more flavorful winners:

• Rib Roast with Anchovy and Rosemary

• Roast Duck with Orange Sauce (Duck a l’Orange)

• Maple-Glazed Spiral Ham

Let us know what you tried (just reply)! More soon.

Your Salt Pig Pals