Successful roasting demands that you pay attention , this is not braising kids , it ’ s roasting . If you ’ re new to roasting or just need a tune up , it is suggested that you invest in a continuous read or probe thermometer , the kind you leave in with a display that sits on the counter . Once you ’ ve mastered the doneness by feel test , then and only then can you dispense with the thermometer . Please remember that raw meat , poultry and fish feels soft and squishy when pressed , as it cooks proteins coagulate and water is forced out , resulting in a firmer texture . At the far end of it all an overdone piece of meat will be stiff and unyielding . With experience you will be able to tell the difference between rare , medium rare and well done . Once you ’ ve arrived at the correct temperature and cooking time , it is very important to let the meat and poultry rest before carving . No matter how perfectly you ’ ve managed to roast something , failure to let it sit undisturbed before cutting can instantly undo all your hard work . During roasting juices migrate to the surface of the roast , once roasting has stopped the juices stop moving and redistribute themselves evenly through the roast . The juice also thickens because they dissolve the degraded proteins in the meat . The wait period can take from 5 minutes up to 40 minutes . During the resting process the internal temperature has a chance to even out and stabilize . The resting should be done at a temperature above room temp , neither cool or drafty , perhaps near the oven and do not cover , as this will take away from any crispiness . For roasts that are juicy going in , they will require a little more rest time when taken out . I would now like to leave you with a few tips .
Dry Salting
You can presalt food in either of two ways , dry or wet . Try Diamond Crystal for its texture . For Dry Salting , trim meats before salting and use about ½ to ¾ teaspoon per pound of meat or poultry , do not rinse after presalting and leave meats or poultry uncovered in the refrigerator .
Wet Salting and / or Brining
Use on turkey , chicken and pork .
It means to dissolve a measure of salt and often sugar and other flavorings and submerging meat in this solution for a day or two . As it absorbs the salt it makes the meat plumper , more tender and seasoned throughout . This insures that meat will stay juicy even when cooked to well-done .
The pan sauce : whether a gravy or a thin jus , just a few steps :
• Remove the roast to the board and rest with a trough to capture juices .
• Evaluate the drippings , take a taste , if they taste good , use them , you can pour off excess fat or use , its up to you . You can dip your sliced meat in to the drippings , or you can deglaze the pan to get more volume , you can add a tablespoon of flour or a slurry , whisking vigorously , be sure to simmer long enough to get rid of the floury taste , thin as needed with a little stock .
• You can take your drippings to a saucepan to reduce and enrich by adding more stock , wine , crème fraiche , cream and / or butter to get your desired effect .
32