What is the secret to getting a crunchy outside to a roast joint of meat without overcooking the inside?!
Answers:
Part of the answer is roasting at the right temperature: a short time in a really hot oven will give you a crisp exterior with plenty of juice left inside (please remember to rest the joint properly after cooking or the texture may seem a little tough)!. One way to make the surface fat of a joint extra crisp, is to lightly coat it with flour!. For beef you can add a little dry mustard powder to the flour!.Www@FoodAQ@Com
Cooks' Question
What is the secret to getting a crunchy outside to a roast joint of meat without overcooking the inside!?
Response
Part of the answer is roasting at the right temperature: a short time in a really hot oven will give you a crisp exterior with plenty of juice left inside (please remember to rest the joint properly after cooking or the texture may seem a little tough)!. One way to make the surface fat of a joint extra crisp, is to lightly coat it with flour!. For beef you can add a little dry mustard powder to the flour!.Www@FoodAQ@Com
What is the secret to getting a crunchy outside to a roast joint of meat without overcooking the inside!?
Response
Part of the answer is roasting at the right temperature: a short time in a really hot oven will give you a crisp exterior with plenty of juice left inside (please remember to rest the joint properly after cooking or the texture may seem a little tough)!. One way to make the surface fat of a joint extra crisp, is to lightly coat it with flour!. For beef you can add a little dry mustard powder to the flour!.Www@FoodAQ@Com
Part of the answer is roasting at the right temperature: a short time in a really hot oven will give you a crisp exterior with plenty of juice left inside (please remember to rest the joint properly after cooking or the texture may seem a little tough)!. One way to make the surface fat of a joint extra crisp, is to lightly coat it with flour!. For beef you can add a little dry mustard powder to the flour!.Www@FoodAQ@Com
rub a little bit of flour on it, and blast it on a really high temp for 20-30 minutes!. Then put it on a lower shelf and lower the temp down and cook it for 1!.5 hours!. mine always comes out crunchy on the outside and perfect in the middle!. good luckWww@FoodAQ@Com
either cook it at a high oven temp (sering the outside but keeping the inside moist) Or seer on the stove top before oven roastingWww@FoodAQ@Com
Try to concentrate on one or two specific problems/questions at a time!. Asking 12-14 questions in 30 minutes time tends to cheapen each one!.!.!.!.!. Www@FoodAQ@Com
it's called "browning the roast" - high heat until browned on all sides, then!.!.!.!.!.!.!.!.!.!.!.
see link belowWww@FoodAQ@Com
see link belowWww@FoodAQ@Com
allready told you dear, fry the outside before you roast itWww@FoodAQ@Com
dehydration is what you need to do;so salt or oil to draw out juice don't over do it Www@FoodAQ@Com
wrap it in tin foilWww@FoodAQ@Com