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Dry Roasting

Dry Roasting. By: Courtney Molloy. Suitable Cuts. Just because a beef cut has roast in the name does not mean that roasting is a appropriate cooking method. Tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast.

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Dry Roasting

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  1. Dry Roasting By: Courtney Molloy

  2. Suitable Cuts • Just because a beef cut has roast in the name does not mean that roasting is a appropriate cooking method. Tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast. • Less tender cuts such as chuck roast, chuck eye roast, eye of round roast, top round roast, or pot roast refer to Braising.

  3. How to enhance flavour • The two most common ways to enhance flavour to a dry heat roast is caramalization and/or Milliard browning. • Other ways to enhance flavour in dry heat roasting is by adding spices.

  4. How to tell if the roast is done • Meat thermometers are the most common way of telling of your roast is done to your liking, 55 degrees Celsius is rare, 65-70 degrees Celsius is medium, and 75 degrees Celsius is well done. • Ovenproof leave-in- style thermometers are inserted into the thickest part of the roast and remains in while it cooks.

  5. Sources • http://www.creekstonefarms.com/roasting.html • http://en.wikipedia.org/wiki/Roasting • http://culinaryarts.about.com/od/dryheatcooking/a/dryheatcook.htm • http://www.beefinfo.org/default.aspx?ID=11&ArticleID=199

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