55+ Living Guide Winter 2018 Winter 2018 55+ issue for Joomag - Page 32

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 w Ёɥх)ɽԁѕ́Ѽѕ̸ɥѡɕѥɼ)́ѡѕɹѕɅɔ́ѼٕЁ)х锸Qɕѥ͡ձЁѕɅɔ)ٔɽѕѡȁȁɅ䰁ɡ́)ѡٕЁٕȰ́ѡ́ݥх݅䁙ɽ)䁍ɥ̸ȁɽ́ѡЁɔե䁝ѡݥ)ɕեɔѱɔɕЁѥݡхи$ݽձ)܁ѼٔԁݥѠ܁ѥ̸)Mѥ)]ЁMѥȁ ɥ)U͔ɭ䰁ɬ)%Ё́ѼͽٔɔͅЁѕ՝ȁ)ѡȁٽɥ́ՉɝЁѡ́ͽѥ)ȁ䁽ȁݼ́Ёͽɉ́ѡͅЁЁ́ѡ)յȰɔѕȁ͕ͽѡɽ՝иQ)ɕ́ѡЁЁݥх䁩ե䁕ٕݡѼ)ݕ)QͅՍݡѡȁɅ䁽ȁѡ̰Ё)܁ѕ+H(ٔѡɽЁѼѡɐɕЁݥѠɽ՝Ѽ)ɔե̸+(مՅєѡɥ̰ххєѡхє)͔ѡԁȁፕ́Ёȁ͔́Ѽ)ԸeԁȁͱЁѼѡɥ̰)ȁԁ锁ѡѼЁɔٽյԁ)хȁȁͱ䰁ݡͭ٥ɽ̴)䰁ɔѼͥȁ՝ѼЁɥѡ)хєѡ́ݥѠѱѽ)eԁɕͅЁѡȁݼ̰݅䁽ȁݕи)Q хȁ́ѕɔȁMѥɥ+d(ԁхȁɥ́ѼͅՍѼɕՍ)́ɔͅѥ͔Ѓ Ѽ ѕ)ɥ䁅ɔѽݥɅɕ)չЁȁձ䰁Ёɥ͔ѕȁɕͅѥ)ȁѕȁѼЁȁͥɕи)ٔ́ȁձչٕɕѡɕɥɅѽȸ(Ȁ$