Meats will dry up if it is exposed to dry heat, such as baking, roasting, grilling, broiling, frying. If it is left exposed for a long period of time and over intense heat, that is common sense stuff. But from watching friend chef Mark Ellman do his roasted chicken, his technique of covering the chicken with foil at 400 deg. F for the first 30 minutes was key, along with lots of vegetables, it creates steam, and steam is well.. moist.
So if you want a moist roast of any kind, it is a great idea to cover it with foil for the first 1/3 of its cooking time then remove the foil covering to help brown the meat or whatever protein you decided to roast.
If you want a tip on roasting and you live on Maui. go to Akaku Community Television.
http://www.akaku.org/ and then type in Ron Sambrano, and click the show with Mark Ellman, it is a great recipe, and I'm sure it will help you with your roasting techniques.
Ron S.
808-385-7667
ronsambrano@live.com
If you do need a meal cooked especially a roast of any kind, call and I'll do it.
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