Serves: 5
In traditional roasting, the outside of the meat must get hotter than the desired temperature for doneness, in order to get the interior up to the proper degree, with the inevitable results that some parts of the roast dry out before the rest is done. But in slow-roasting the meat literally warms to doneness. No section ever gets overdone. No part ever breaks down and becomes dry, even when held in the oven for extended periods. The results are stupendous.
However, I must include a note of concern. The U.S. Department of Agriculture does not recommend slow-roasting, believing that it has the potential of producing undesirable bacteria levels. Their concern is based on the precept that the longer a meat stays between 40°F and 140°F the greater the opportunity for pathogenic bacteria to grow.
Slow-roasting does take longer to get the interior of the meat above 140°F, but once the temperature passes the danger zone any bacteria present are destroyed. And since this technique requires that the surface be cooked to 400°F and that roasting take place for at least an hour per pound, all sections of the roast are guaranteed to reach full doneness.
I have used this technique for nearly thirty years, with excellent results every time. I have told countless friends and students about it and have received only appreciation in return. If slow-roasted meat was not so succulent, and if I had any reason to believe that the technique was risky, I would not buck the system. But the results are good, and in my experience the technique has always proven to be safe.
This _The Theory Behind Slow-Roasting recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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