Tips for Roasting Meats

Submitted by Mz. ViOlet, who is a member of Bee's Candida Support Group, that you are welcome to join!

• In roasting, the rule of slow heat applies. The oven should be set between 300° F. and 325@deg;F.



• The finest roasts are from chunky, juicy, tender cuts of top quality beef, veal, pork, ham, lamb, or mutton.



• A roast should weigh at least 3 to 4 pounds, but for best results it should be 5 pounds or more.



• If desired, the meat may be seasoned with salt and pepper. However, this seasoning will only penetrate 1/4 to 1/2 inch into the roast.



• Place the meat "fat side up" on a rack in an open shallow roasting pan.



• Insert a meat thermometer so the bulb is in the center of the largest part of the meat. A meat thermometer is the only foolproof way to tell if a roast is cooked to the desired temperature.



• Do not take the roast out of the oven to read the meat thermometer; a household meat thermometer will indicate an accurate reading only when it is read inside a heated oven. (Do not crawl into oven.)



• Do not add water, and do not cover it.



• Do not sprinkle the meat with flour. It will brown naturally as it cooks.



• Do not open the oven door to baste the roats since the fat on a roast melts and bastes itself. (This is why the meat is cooked fat side up.)



• When the meat thermometer indicates the desired temperature, remove the roast from the oven. Allow the roast to set for 15 minutes after it is removed from the oven before cutting and serving it.