Friday, 09 July 2010
Although it appears to be otherwise, there really are simple and effective techniques to prepare beef effectively. These techniques will lead to an adequately tasty finished product, but if your aim is a perfectly prepared roast beef dinner, the roasting technique of cooking should be your preference. Let's face it, you will find few things in life that compare to the very first bite of a properly prepared cut of roast beef. Although not the most difficult meal to prepare, there are still a lot of mistakes and pitfalls to avoid. My view is that roasting that cut of beef will give the cook the best possibility for excellence.
To that end, I've provided the 5 key steps that anyone can follow to cook a tasty roast beef dinner:
Cooking roast beef step 1: Fresh is best.
It's not always simple to figure out the age of the beef in a supermarket. Hopefully your grocer adheres to the strict guidelines of the FDA and that your cut of beef is fresh. If feasible, you should try to determine if your beef purchase was hung properly and isn't much more than fourteen days removed from the slaughter.
Cooking roast beef step 2: Defrost the meat to room temp.
Do not make the error of plopping the roast into the range straight from the refrigerator. Your company will be experiencing a meal that could have tasted much better had you permitted the meat to assume room temperature prior to cooking. And certainly do not attempt to prepare your meat directly from the freezer. This is a recipe for disaster!
Cooking roast beef step 3: Add seasonings.
If you wish, season with salt, pepper or garlic. This isn't a required action, and some experts say you ought to wait on the spices until the meat is done. I believe this is an individual option, and ought to be left up to the chef.
Cooking roast beef step 4: Find a good thermometer.
Use a meat thermometer to figure out when the beef is done. Many factors influence the cooking time for a cut of meat: size and shape of cut, amount of fat and bone, and how the meat was aged. A temp of 120 to 125 degrees is rare, 130 to 140 degrees is medium rare, 145 to 150 degrees is medium, and 155 to 165 degrees is well done.
Cooking roast beef step 5: A shallow pan is best.
Put meat in shallow roasting pan, fat side up. The idea here is to supply a chance for the meat to heat evenly. A shallow pan will make sure the meat does not steam in its own juices and that the beef will warm uniformly.
Cooking roast beef step 6: Utilize a roasting chart.
It is a good concept to consult a roasting chart for info on how long to prepare your meat. Cooking times and temps differ extensively based on size and quality of cut, type of cut, altitude, oven type, etc.
Cooking roast beef step 7: Wait 15 minutes before serving.
Let the meat to sit fifteen to 20 minutes prior to carving or serving. A roast will go up in temperature five or 10 degrees during this period, so it is best to take the cut out of the oven a little bit before it reaches the preferred temperature.
I hope you find these ideas to be helpful. If cautiously implemented, you, too can prepare the perfect roast beef dinner. A feast that your guests will be blabbing about for days and weeks to come!