On food and cooking the science and lore of the kitchen ( PDFDrive ) 311
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temperatures, below 250ºF/125ºC, the moist
meat surface dries very slowly. As moisture
evaporates, it actually cools the surface, so
despite the oven temperature, the surface
temperature of the meat may be as low as
160ºF/70ºC. This means relatively little
surfacebrowningandlongcookingtimes,but
also very gentle heating of the interior,
minimal moisture loss, a relatively uniform
donenesswithinthemeat,andalargewindow
oftimeinwhichthemeatisproperlydone.In
addition, a slow inner temperature rise to
140ºF/60ºC — over the course of several
hours in a large roast — allows the meat’s
own protein-breaking enzymes to do some
tenderizing (p. 144). Ovens equipped with
fanstoforcethehotairoverthemeat(“forced
convection”)improvesurfacebrowningatlow
roasting temperatures. Low-temperature
roasting is suited to both tender cuts, whose
moistness it preserves, and tough cuts that
benefit from long cooking to dissolve
collagenintogelatin.
High Oven Temperatures At high oven
temperatures, 400ºF/200ºC and above, the
meatsurfacequicklybrownsanddevelopsthe
characteristic roasted flavor, and cooking
times are short. On the other hand, the meat
losesalotofmoisture,itsouterportionsend
upmuchhotterthanthecenter,andthecenter
can go from done to overdone in just a few
minutes.
High-temperatureroastingisidealfor
tenderandrelativelysmallcutsofmeatthat
cookthroughquickly,andwhosesurface
wouldn’thavetimetobrownwithoutthe
exposuretohighheat.
Moderate Oven Temperatures Moderate
temperatures, around 350ºF/175ºC, offer a
compromise that produces acceptable results
with many cuts of meat. So does a two-stage
cooking: for example, starting the oven at a
high temperature for an initial browning (or
