A Shield for Meat
Many cooks strive to fins the leanest, most fat-free piece of meat, poultry, or game they can find. While this provides a “healthier” cut of meat, it can also translate to a dry roast. Some roasted foods need a layer of fat to protect the meat from drying out. Share on Facebook var button = [...]
Share on FacebookHow to Carve a Standing Rib Roast
These carving instructions are for right-handed carvers. Lefties should simply reverse the following instructions. 1) Place the roast on a carving board, resting on the bones with the rib bones facing away from you. Let rest. 2) Place the fork in your left hand and insert in the top of the roast. 3) Place the [...]
Share on FacebookWhat is the Best Cuts for Roasting: Beef and Veal
When you roast meat you generally want the most tender, least-exercised section of the animal. The following cuts are your best bets for tender, juicy roasts: Beef: Tenderloin, rib roast (standing rib or boneless), top round, rump roast (also called sirloin tip roast), top loin, eye of round, ribs. Veal: (Many of these cuts are [...]
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