Mistakes you make when preparing a roast
Cooking a large piece of meat to perfection can be somewhat intimidating, but it’s easier than it seems. As long as you avoid these common mistakes. Don’t worry, we’ll help you step by step.
Which meat should you use for which cooking method, and which kitchen tool can you really not do without? These are the mistakes many people make when preparing a roast:
You use the wrong meat for your roast
How you approach your roast depends entirely on the type of meat you use. Meat on the bone, for example, needs more time in the oven than boneless meat. Do you want lamb that’s beautifully pink inside, or do you want it cooked all the way through so you can easily pull it apart? For both preparations, you need a completely different cut of meat. Check the recipe carefully to see what kind of meat you need and don’t freestyle, then everything will turn out just fine.
You don’t use a meat thermometer for your roast
The only way to know that your roast beef is perfectly medium-rare? Use a meat thermometer. Every oven is different. Maybe your recipe was written for 1,500 grams of meat, while you have a piece weighing 1,800 grams. In short: spend a few euros and get a meat thermometer. That way, you’ll know exactly when your roast is ready.
Just make sure the thermometer is inserted into the center of the meat and doesn’t touch a bone. The required internal temperature varies depending on the type of meat.
You don’t let the meat rest
As soon as that beautiful piece of meat comes out of the oven, you naturally want to dig in immediately. I understand that better than anyone. But don’t do it just yet. Always let the meat rest for a while as indicated in the recipe. This allows the meat juices to redistribute throughout the roast, making the final result much juicier and more tender.
Also read:
- 9 kitchen tips borrowed from top chefs, #2
- Which meat for steak tartare?
- 5 things you didn’t know about bacon
