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June 13, 2008, Newsletter Issue #373: Roasting Meat Helps Seal In Flavor
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Tip of the Week
Roasting is a quick and easy way to cook meat, particularly poultry. Roast meat in an oven preheated at a high temperature and baste meat before roasting it to contain flavor. The high temperature seals the flavor in the meat and prevents it from losing its juices while cooking. Poultry should be roasted breast down and finished on the opposite side to give juices a chance to flow evenly into the breast meat. The roasting pan should comfortably hold your chosen cut of meat. It it is too big, your meat will likely burn. If the pan is too small, it will stick to the sides.
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