11.1: Dry Heat Methods - Roasting and Broiling
- Page ID
- 29429
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To be able to identify cuts of meat appropriate for dry heat.
- To be able to prepare and recognize three stages of doneness in dry heat meat cookery.
- To determine the effect of the degree of doneness on flavor, juiciness, and tenderness of broiled and roasted tender cuts of meat.
- Identify cuts of meat to be prepared in this lab.
- Roast pork rib roast.
- Broil steaks to the four degrees of doneness.
Terms
- Dry heat
- Roast
- Pan-Fry
- Pan-Broil
- Oven broil–Beef Steaks
- Deep-Fat Fry
- Retail cuts
- Beef- Rib Steak, Club Steak, Porterhouse Steak, T-Bone Steak
- Pork- Rib Chop, Loin Chop, Rib Roast
- Lamb- Rib Chop, Loin Chop
- Degree of doneness – check by color, texture
- Medium rare – 63oC (145oF)
- Medium – 71oC (160oF)
- Well done – 77oC (170oF)
- Longissimus dorsi– Loin muscle
Psoas major– Tenderloin muscle - Myoglobin; Oxymyoglobin; Denatured Globin Hemichrome
Examine all cuts of meat before cooking, noting characteristics by which each can be identified:
Roast a pork rib roast
- Set oven at 325°F.
- Place meat, fat side up, in an open shallow roasting pan. The ribs replace the rack usually required for roasting. A boneless roast should be placed on a rack.
- Insert a meat thermometer so that the bulb is in the center of the largest muscle. The bulb should not touch bone or rest in fat. If a glass thermometer is used, first pierce the meat with a metal skewer.
- Roast to 63°C. (145°F).
- Let stand approximately 10 minutes before carving.
Broil beef steaks to assigned degree of doneness:
| °C | °F | Resting Time | Interior Color | |
|---|---|---|---|---|
| Medium-Rare | 63 | 145 | 3 minutes | Bright pink throughout interior |
| Medium | 71 | 160 | 3 minutes | Pink center, gray toward edges |
| Medium-Well | 74 | 165 | 3 minutes | Small amount of pink in center |
| Well Done | 77 | 170 | 3 minutes | Gray |
- Cut through fat and epimysium (connective tissue surrounding muscle) at approximately 1-inch intervals to prevent curling.
- Remove broiler pan from oven; set the oven regulator for broiling. Preheat electric, but not gas, broilers.
- Place meat on rack of broiler pan 2 to 5 inches from the heat. Steaks to be cooked rare should be closer to, and steaks to be well-done farther from, the heat sources.
- Leave oven door open slightly while broiling
- Broil until top side is brown. The meat should be approximately, or slightly more than, half-done by the time it is browned on top.
- Do not season meat in laboratory. Outside the laboratory, broiled meats are seasoned after browning because salt tends to bring moisture to the cut surface and thus delays browning.
- Turn and brown other side. Test for doneness by making a small cut along the bone, or in the center of a boneless cut, with a sharp knife. Use temperature as an additional indicator.