11.1 Dry Heat Methods – Roasting and Broiling
Objectives
- 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.
Laboratory Problems
- 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.
