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Roast
Roast
- To cook food with dry heat in an oven, typically at higher temperatures (325°F+) to develop browning.
Baste strategically: Use pan drippings or seasoned butter every 20 minutes for moisture and flavor, but avoid opening oven too frequently.
Rest properly: Cover with foil and let large roasts rest 15 to 30 minutes to redistribute juices before carving.
Use combination temperature method: Start at 425°F for first 30 minutes to develop crust, then reduce to 325°F for even cooking and moisture retention.
Let meat rest before cooking: Remove from refrigeration 30+ minutes before roasting to ensure even cooking from edge to center.
Account for carryover cooking: Remove meat when internal temperature is 5°F below target, as it continues cooking during rest period.
Choose proper cuts: Use tender cuts like rib roast, prime rib, or whole poultry for true roasting; tougher cuts need low-temperature braising.
High heat for browning only: Temperatures above 350°F are needed for proper browning and Maillard reaction development.
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