Science in Roasting Meat
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare and sear
Preheat the oven to 400°F (200°C).
Sear the meat at high temperature for 20-30 minutes to form a crust.
Roast and baste
Lower the oven temperature to 350°F (175°C) by closing the draughts.
Baste the meat every 15 minutes with drippings mixed with a small amount of water.
Ensure the surface remains moist and at a lower temperature.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Provides the main protein; searing browns the surface while the slow roast keeps the inside tender.
The step that matters
Lowering the oven temperature after searing. High heat builds the crust quickly, but staying hot would dry or scorch the surface. A lower temperature lets the interior cook through gently while basting keeps the surface moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.