ROASTING MEATS
DO I HAVE TO BROWN IT?
While searing, or browning, a roast before cooking gives it a nice, crusty outside,
you don't have to just to seal in the juices, but if you're going to do it,
we recommend searing the roast in a skillet. To oven brown, put the roast in the
oven at a high temperature, and then turn down the temperature to medium.
HOW LONG DO I COOK IT?
In a medium oven, which is 350 - 400 degrees, the rule of thumb is 20 minutes per pound for medium rare, 30 minutes per pound for well done.
IS IT DONE YET?
We love using meat thermometers. Get a good, reliable instant-read thermometer and insert it into the roast, without touching the bone. After 30 seconds, remove and read.
Until you get yourself a good thermometer follow this rule:
rare is 120 to 130
medium is 140 to 155
well done is 160 to 180
DO I HAVE TO LET IT REST?
Letting a roast rest after you take it from the oven lets the internal heat redistribute. It continues to cook after you take it out of the oven, so if you over cook it, make sure to serve it right away. Let a cooked roast stand 10-15 minutes at room temperature before carving, or 30 minutes for a large roast.
©
Home
of the
Little Butcher
Since
1968
COOKING SCHOOL
Here's a few answers to
your most common questions
Hours: Mon - Fri 7am - 7pm Sat 8am - 6pm Sun 8am - 5pm
TIPS FOR MEAT
- Thaw meats, kept wrapped, in the refrigerator or juice will be lost. After thawing, bring to room temperature for perfect cooking.
- One pound ground beef makes 4 servings, when shaped into a loaf, or 4 large meatballs.
- Never put a fork through meat when frying since that causes most juices to run out of the meat.
- Tenderize meat with a few drops of vinegar. There is no change in taste and this will speed up the cooking process.
- Veal is infant beef, and is similar to young chicken. The two are interchangeable in most recipes.
- Cut diagonal gashes in the fat of ham slices, every inch or so, to prevent curling while cooking.
TIPS FOR FREEZING & THAWING, ROASTING & COOKING
The chart gives storage times for properly wrapped meats of good quality, stored in a household freezer at 0 degrees or lower, and held not more than 3 days as fresh meat before freezing. Times given are limit for top quality.
Beef
Fresh Pork & Veal
Lamb
Ground Meat Variety Meats
Smoked Hams, Picnic Hams, Bacon, Franks
Chicken (ready to cook)
Turkey
Cooked Meat & Chicken
Fish & Sea Food
6 to 8 months
3 to 4 months
6 to 7 months
3 to 4 months
2 months
6 to 7 months
6 to 8 months
2 to 3 months
3 to 6 months
FREEZER TIPS
- Package meat tightly in moisture/vapor proof wrapping or container especially made for freezer storage which helps prevent freezer burn
- Separate individual portions with 2 layers of waxed or freezer paper. Seal, label & date. Freeze quickly.
- Freeze meat dishes (meatloaf, meatballs, stew) in freezer containers in Meal-Sized amounts. For liquid foods allow head space
- Roast meat should be frozen in large pieces when possible. Wrap snugly.
- DO NOT FREEZE whole poultry
- NEVER refreeze poultry that has thawed.
- REMEMBER to label & date all frozen food
- T H A W I N G -
Thaw meat, wrapped, in the refrigerator. Thaw before cooking, following package directions, or thaw in refrigerator in original wrapping for 1 -3 days. For faster defrosting, place frozen meat in original package in COLD water. Change water frequently. NEVER thaw using warm or hot water. For microwave thawing follow factory directions for DEFROST settings.
