Experimental cookery

Weigh the thermometer and the cooking pan. Use an open pan. A common, sheet-Iron pan Is suitable for roasting. A standing-rib roast rests on the chine bone and rib ends, which keeps the roast above the drippings. See Fig. 23. A rolled roast Is laid on a rack with the fat side up. No water or seasoning are added. Record the inner temperature of the roast and oven at definite Intervals, 10, 15, or 20 minutes, during the cooking period. Cook by one of the following methods. If paired roasts are used, one may be cooked by a searing, the other by a constant temperature method. BEEF ROASTS 255 Searing method. For experimental comparisons sear the roast for 20 minutes at 250°-275°C. (about 480°-525°F.) and transfer at the end of 20 minutes to an oven at 125 °C. (about 255 °F.). For a searing method suitable for the home, sear at 220°C. (about 425°F.) for 20 minutes, then set the regulator for 125°C. (about 255°F.). Constant tetnperature fuethod. Place the roast in an oven with temperature of 150°C. (about 300°F.). Cook the roast until the thermometer registers 55°C. (131°F.). Note exterior appearance on removal from the oven. Note and record any change in interior temperature of the roast. When the temperature is constant, weigh the roast. Weigh pan and drippings. Cut the roast through the center. Describe its condition, its color, and uniformity of color throughout the roast, its sheen and amount of juice on the surface. Score for tenderness, flavor, and juiciness. If the volatile and drippings losses in the oven are to be determined sepa- rately from those after removal from the oven, the roast is weighed at the time it is removed from the oven and transferred to a weighed platter. When the maximum temperature is reached, the roast is reweighed to determine the volatile loss during the interval after removal from the oven and attain- ment of maximum interior temperature. The platter is reweighed to determine the drippings collected outside the oven. Samples for scoring. For scoring cut off the outside slice and lay aside, as the browned part will afFect the flavor. Cut as many slices as there are people to score. Cut from the same position in each roast and be sure that the same person gets slice 1 from all roasts, etc. If slices are very large they may be divided, but the same portion of each muscle should be given to the same scorer. Determine the percentage lost during cooking, the dripping loss and the vola- tile loss. Plot on graph paper the rise in inner temperature of the roast, during cooking and after removal from the oven. The weight of the bones and the per cent edible may also be determined.- Calculate the time per pound required for cooking. 2. Repeat 1, but do not remove the roast from the oven until the inner temperature is 63°C. (145°F.). If desired the roast can be removed when the interior temperature reaches 61 °C. Compare with 1 for color, juiciness, tender- ness, flavor, loss of weight, and rise of temperature after removal from the oven. 3. Repeat 1, but do not remove from the oven until the inner temperature is 75°C. Compare with 1 and 2. The following headings are suggested for records and may be used in all the following experiments, unless otherwise suggested. Where several roasts are to be cooked it is better to have mimeographed sheets for making records. Weight before cooking Weight after cooking, grams