Low Temperature Roasting For Flavorful Meat

Roasting like grilling and barbecuing is as old as our forefathers. It has been practiced by people since the start of civilization. They just use open fire roasting specially in the open fields where they capture an animal clean it and then roast it. In our present midst we use cooking oven to do this. I usually roast pork or beef whichever is available at the fridge. They are both tasteful and delicious.

Roasting involves tying the meat of pork or the beef and you can learn this technique when you do roasting. It takes practice and you can perfect it, it is easy as it does. Look at the video here on tying pork ready to be roasted. The key to a delicious roasted meat is manner you roast it, low temperature roasting is good because it slowly turn the meat into brown and you can see that it is roasting nicely when it is turning brown and the juice (meat juice flowing).

Roasting in Different Parts of the World :

Roast beef or lamb is a favorite meal in Mediterranean and in most parts of the world.

Roast beef sandwich is also preferred in England.

In the Philippines they roast the whole pig which is often served in feast or special occasions, "they call it litson". The pig is put in a bamboo and then roasted in an open fire.

In Mediterranean countries, they cook kebab -- roasted lamb in a ritating vertical spit

Roasting is the treatment of heat (which is dry heat) to a meat products subjecting it to open fire or the oven. Roasting makes the color of the meat to turn brown and this is the same with the process of caramelization. Roasting makes the meat more tender and flavorful in taste.

Low Temeperature Roasting -- is the roasting of meat products in slow mode and up to more than ten hours of cooking (depending on the amount of meat products to be roasted) setting the oven at low temnperature. This is the oppostite of high temperature roasting which requires a higher temperature.

You can roast meat products like:

• Pork (whole pig) in some culture
• lamb
• beef
• duck
• chicken
• or coffee beans (now I want my coffee).
• Plus you can also roast some vegetables like potatoes etc
• Roasted chestnuts

__________

For a healthy roasting you can use a rack to put the meat you are going to roast in the oven pan so that the fats and juicy oil will not be absorbed in the meat.

Tying the meat to be roasted -- this is a technique used so that the meat will be hold together and it requires practice when perfecting it

Preparation of the meat to be roasted for low temperature roasting

• Roasting is best for meat with large meat cuts which are tender like pork loin and beef cuts.
• Tying the meat first (look at the video here on how to tie the meat), is is simple and easy
• Sprinkle the meat with little salt plus a little bit of pepper.
• Preheat the oven up to 100'F temperature. In low roasting the meat is slowly roasting and you don't lost all the moisture on it meaning it is not dry as opposed to high temperature roasting.
• Check if the outside of the meat is brown already
• After four hours of roasting check it and usually just turn it around, roasting in low temperature is done after ten hours at the minimum

Test the roast meat if it is done by getting an instant thermometer and decide whether it is done or not yet done :

Beef

• rare -- about 130 to 135 F degree
• medium rare -- 145 to 150 F degreee
• medium -- 155 F degree

Pork and other meat

• 160 F degree

If the roasting is done let the meat sit for an hour so that the heat will still cook the meat