COOKING TIPS

My mother's method to cook a roast is easy! Based this on a 3" thick 2lb sirloin roast
1- bring roast to room temperature
2- pre-heat oven to 400 and cook uncovered for 1/2 hr
3- reduce heat to 250 and cook for 2 hrs (3 hrs if it was a thicker heavier roast)
4- let stand for at least 10-20 minutes before you cut it

 

THE INTERNAL TEMPERATURE OF MEAT CONTINUES TO RISE once it is removed from the heat source. The amount can range from a few degrees in steaks up to 10 degrees in roasts. Remove meat prior to final desired internal temperature.

WHEN ROASTING: Leave the pan uncovered, unless otherwise noted, as with pot roasts. This allows the meat to develop the golden brown color and flavor associated with roasts.

STORING: All steaks are vacuum-sealed in plastic pouches. This special packaging keeps the meat fresh and flavorful up to three months in a freezing compartment that's working properly.

Filets may have wooden skewers inserted; remove when serving.

THAWING: Do not thaw at room temperature. For best results, thaw in the refrigerator. This allows for juicer, more flavorful steaks. Always leave the plastic wrapper on while thawing:

Timetable for Defrosting Meats In the Refrigerator
Meat Refrigerator (36F - 40F)
Roast 7-14 hours per pound
1 inch Steak 24 hours
Whole Turkey 36 hours per 4-5 pounds
Poultry Parts 24 hours per 1-2 pounds

For quick, safe, thawing, thaw steaks in cold water while still in their plastic wrapper.

The microwave oven provides an alternative for thawing your steaks, although it is our least recommended method. If you choose to thaw your steaks in the microwave, keep the following in mind: Leave meat in packaging-do not puncture-watch carefully as the outer portions will thaw first-standing time will complete thawing in the center. Meats thawed in the microwave will lose more of their natural juices, and therefore the final product may be drier and less tender than when thawed in the refrigerator.

DEFROSTING ROASTS QUICKLY: Here's a good tip to remember when you forget to defrost a roast and you need it for your meal that day:

It's possible to take a big (6 - to 7 pounds or larger), roast that is frozen solid, and have it as a tender and juicy meal a few hours later. All you have to do is put it in a pan, season it, and put it in a preheated 450 degree F oven for 25 minutes only.

Then lower oven temperature to the degree that you'd normally cook that cut of meat and continue cooking it the regular way for the normal cooking time.

Be sure to set your timer so you don't forget to lower the temperature after 25 minutes at 450. This 25 minutes is in addition to normal cooking time.

REFREEZING: Meat that is thawed at refrigerated temperatures ( 36F-40F ) can be refrozen. Refreeze defrosted meat within 1-2 days of holding at refrigerated temperatures. Do not refreeze defrosted meat that is held at room temperature for more than two hours. If the plastic pouch has been removed, rewrap the steaks in a wrapper suitable for frozen products.

COOKING FROM FROZEN: Although it is preferable to cook your steaks, burgers, pork chops, and roasts from a thawed state, it is possible to obtain satisfactory results without thawing. Place your meat farther from the heat when broiling or grilling. Broil or grill 1 1/2 to 2 times the suggested time for thawed steaks, burgers and pork chops. Roast 1 1/3 to 1 1/2 times that suggested for thawed roasts.

ROAST BEEF TRICKERY: How would you like to treat your family and friends to a taste treat and not spend a lot of money? Would you like to know how to cook a chuck roast that some people will believe might be eye of the round, sirlon tip, or even standing rib roast. Really!

Here goes: Buy a rolled chuck roast. It doesn't matter how much it weighs -- the results will be the same.

Season with salt and pepper and rub with garlic clove if desired. Place in greased pan and bake for 8 to 10 hours at the lowest possible temperature. Ideally, this would be in the 130 - 140 degree range, but many ovens cannot be set that low. Simply adjust your oven to the lowest possible setting, and if it exceeds the 130 - 140 degree range, crack the oven door a bit so some heat escapes. (Exercise caution if there are children about.) Cook uncovered.

If your oven is set at 130 degrees there is no way that the internal temperature of the meat can be any higher no matter how long you roast it. During this slow cooking, the tissues break down so that after 8 to 10 hours of cooking, the meat will be fork tender, yet still rare; and it won't shrink.

If you like your meat a little more well done, just set your oven so it corresponds with the degree of doneness indicated on your meat thermometer.

Rare beef temperatures register about 130 degrees F, medium rare at 140 degrees F, medium at 150 degrees F, and well done at 160-170 degrees. It's important to use a meat thermometer in your meat and if you have any doubts about your oven's accuracy, test it with an oven thermometer.

Of course, it's always nice to splurge a bit on a really premium cut of beef, like our tenderloin or our popular prime rib. Most folks cook these premium cuts the same way, low temperature for a long time. Whatever your choice is, enjoy!

(this is where I got this recipe from)

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