In principle, roasting meats is a simple procedure. The prepared cut of meat is placed in an oven at a selected temperature, and it is removed when done. What could be easier?

However, there are many variables, and chefs often disagree about proper roasting procedures, especially when it comes to the fine points. In this article, you will learn a roasting procedure that you can apply to most meats. But first we discuss in more detail several of the points of disagreement and some of the possible variations.

SEASONING

Salt added to the surface of meat just before roasting will penetrate the meat only a fraction of an inch during cooking. The same is true of the flavors of herbs, spices,and aromatics.

In the case of smaller cuts of meat, such as beef tenderloin or rack of lamb, the seasoned, browned crust that forms during roasting is an important part of the flavor of the finished dish. Although opinions vary, many chefs advocate seasoning such roasts immediately before roasting so the salt doesn’t have time to draw moisture to the surface, which inhibits browning.

In the case of large roasts, such as beef ribs and steamship rounds, there is so little crust in proportion to meat that seasoning before roasting has little effect. Also, if the surface of the roast is mostly fat covering or bone, the seasoned fat and bones may not even be served, so the seasoning has little effect.

With roasts of any size, two alternatives to seasoning just before roasting are often used:

• Marinate the meat or apply seasonings in advance, to give the time for flavors to penetrate.
• Serve the meat with a flavorful sauce, gravy, or jus. The sauce serves as a seasoning and flavoring for the meat.

Another way to add flavor to roasted meats is to smoke-roast them. Commercial smoker ovens roast meats in the same way as conventional ovens, except that they also have a smoke-generating unit that passes smoke through the oven chamber, flavoring foods as they cook.

The flavor of wood smoke in cooked meats is so popular that some restaurants have even installed wood-burning hearth ovens to bake and roast meats, pizza,and other items.

Stovetop smoke roasting is an alternative to smoker ovens.

TEMPERATURE

Low-Temperature Roasting

It was once thought that starting the roast at a high temperature “seals the pores” by searing the surface,thus keeping in more juices. We now know that this is not the case. Repeated tests have shown that continuous roasting at a low temperature gives a superior product with

1. Less shrinkage.

2. More flavor, juiciness, and tenderness.

3. More even doneness from outside to inside.

4. Greater ease in carving.

Low roasting temperatures generally range from 250° to 325°F (120° to 160°C), depending on

1. The size of the cut. The larger the cut, the lower the temperature. This ensures that the outer portion is not overcooked before the inside is done.

2. The operation’s production schedule. Lower temperatures require longer roasting times,which may or may not be convenient for a particular operation.

Searing

If a well-browned, crusted surface is desired for appearance, such as when the roast is to be carved in the dining room, a roast may be started at high temperature (400° to 450°F/200° to 230°C) until it is browned. The temperature should then be lowered to the desired roasting temperature and the meat roasted until done, as for low temperature roasting.

High-Temperature Roasting

Very small pieces of meat that are to be roasted rare may be cooked at a high temperature, from 375° to 450°F (190° to 230°C).The effect is similar to that of broiling :a well browned, crusted exterior and a rare interior. The meat is in the oven for so short a time  that there is little shrinkage. Examples of cuts that may be roasted at a high temperature are rack of lamb and beef tenderloin.

Convection Ovens

If a convection oven is used for roasting,the temperature should be reduced about 50°F (25°C).Many chefs prefer not to use convection ovens for large roasts because the drying effect of the forced air seems to cause greater shrinkage. On the other hand, convection ovens are effective in browning and are good for high-temperature roasting.

FAT SIDE UP OR FAT SIDE DOWN

Roasting meats fat side up provides continuous basting as the fat melts and runs down the sides. This method is preferred by perhaps the majority of chefs, although there is not complete agreement.

BASTING

Basting is unnecessary if the meat has a natural fat covering and is roasted fat side up. For lean meats, barding has the same effect. Barding is covering the surface of the meat with a thin layer of fat, such as sliced pork fatback or bacon.

If a roast is basted by spooning pan drippings over it, use only the fat.Fat protects the roast from drying, while moisture washes away protective fat and allows drying. Juices used in basting will not soak into the meat.

Basting with drippings or juices may be used to increase the appetite appeal of the roast because it enhances browning. Gelatin and other solids dissolved in the juices are

deposited on the surface of the meat, helping form a flavorful brown crust.

This does not increase juiciness, however. Some cookbooks claim that basting forms a waterproof coating that seals in juices, but this is not the case.

Basting sometimes produces more tender roasts for an unexpected reason: Frequent basting interrupts and slows down the cooking. Every time the oven door is opened, the temperature in the oven drops considerably, so the roasting time is longer and more connective tissue breaks down. Thus, it is not the basting but the lower temperature that increases tenderness.