Roast Meat - Times and Temperatures

Written by Michael Sheridan


Despite plenty of evidence torepparttar contrary, I still see recipes that insist you should cook meat at high temperature forrepparttar 150143 first twenty minutes or so to seal it and then lowerrepparttar 150144 level forrepparttar 150145 rest ofrepparttar 150146 cooking time.

This has becomerepparttar 150147 fashionable way and Iím not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.

What I am certain about is that this is notrepparttar 150148 best way to treat a prime roast. Nor does it Ďsealí it. Letís put this myth to bed once and for all.

Cooking meat at high temperature, whether inrepparttar 150149 oven, onrepparttar 150150 barbecue or in a pan does not seal it!

It burns it. Thatís why it goes brown. And it introduces extra flavor, becauserepparttar 150151 outside ofrepparttar 150152 meat generally has a covering of fat. Fat is what gives meat itís unique flavor.

However adding this crust torepparttar 150153 outside ofrepparttar 150154 meat will also speed uprepparttar 150155 cooking ofrepparttar 150156 rest ofrepparttar 150157 joint, and reducerepparttar 150158 amount that remains rare.

It will not producerepparttar 150159 even finish you see in hotel and restaurant carveries.

To achieve that you need slow, low temperature cooking plus regular basting.

Basting is simply takingrepparttar 150160 juices fromrepparttar 150161 bottom ofrepparttar 150162 pan and pouring them back overrepparttar 150163 cooking meat from time to time. By doing this, and cooking atrepparttar 150164 right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.

Letís look atrepparttar 150165 basic method.

Do you use a roasting tin? Well don't.

Itís not a good idea to cook meat inside a roasting tin, becauserepparttar 150166 bottom of it tends to be sitting in liquid, much of which is water.

A much better way is to placerepparttar 150167 joint directly onrepparttar 150168 rungs ofrepparttar 150169 oven withrepparttar 150170 roasting tin underneath it. In this way, you can pack vegetables inrepparttar 150171 roasting tin and they will cook nicely inrepparttar 150172 juices fromrepparttar 150173 meat.

If you donít like that idea, because it means you have to cleanrepparttar 150174 rungs after use, putrepparttar 150175 meat on top of a rack in or onrepparttar 150176 roasting tin instead. You donít need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and restedrepparttar 150177 joint on those.

What is Corked Wine?

Written by Neil Best


Keeping a wine bottle sealed is probablyrepparttar most important factor when it comes to maintaining a good wine.

A cork is essential, as it keeps oxygen out ofrepparttar 150142 wine bottle. If a bottle of wine is not airtight then it may become oxidized and undrinkable

Traditionally,repparttar 150143 only corks worth considering were those actually made of cork. Recently, however, many wine experts have recognized that cork may actually cause more problems than it solves.

Cork, due to its malleable nature may have imperfections; these can result inrepparttar 150144 seal ofrepparttar 150145 bottle not being as airtight as it could be andrepparttar 150146 wine being spoilt. In an attempt to avoid this problem, modern cork manufacturers may treatrepparttar 150147 cork with a chemical called TVA. Unfortunately, this chemical can causerepparttar 150148 wine to taste and smell a little damp and musty.

Having said this, cork is able to expand to fully fillrepparttar 150149 neck ofrepparttar 150150 bottle, which therefore, still makes itrepparttar 150151 preferred option for special wines that need to be stored, over a long period of time.

Plastic corks are becoming increasing popular, of late. One ofrepparttar 150152 main problems associated with traditional corks is thatrepparttar 150153 wine becomes 'corked'. Plastic corks prevent this occurring. Great! I hear you say. However, there can be minor irritations with plastic corks. A plastic cork can sometimes be difficult to extract fromrepparttar 150154 bottle and virtually impossible to fit back into a half drunk bottle.

Another recent development isrepparttar 150155 widespread use of screw-top bottles. Until recently, this type of seal was used for onlyrepparttar 150156 cheapest of wines. Wine producers acrossrepparttar 150157 globe are now recognizingrepparttar 150158 benefits that screw tops provide. This type of seal ensures that wine is kept fresh; there is no chance ofrepparttar 150159 wine becoming 'corked' andrepparttar 150160 bottle can be easily resealed. In reality,repparttar 150161 only reason that screw tops are not more popular is because ofrepparttar 150162 ingrained snobbery associated with this method of sealing a bottle.

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