Roasting Away

Wednesday 11 July 2007 - 23:45 (gmt +10 / Sydney)

You can sell a lot of roasts on the buffet especially during winter. And turning a raw lump of meat into something so scrumptiously yummy and juicy is quite easy. However, it does take a lot of time though.

Some chefs prefer to just put the meat on a tray and straight into the oven. That's alright. But I like to seal the meat first on a flat grill, especially with beef. It's because I think sealing it gives the roast a sharper meaty flavor. But just be careful when you do it. Always remember that if it has a bit of fat around it then there's always a good chance that it'll ignite into flames like what happened when I did it. OUCH! hehehe!

Then of course the next step is to put them on a tray and roast them in the oven. I usually set the temperature to 170°c for about 2 hours or so depending on the size and the dimension of the meat.

And while they're roasting away I do other important stuffs... like eating ice cream and reading a newspaper. Hehehe!

Once they're ready I let them rest for at least 20 minutes then I take them to the buffet bain marie where the girls carve them up for the guests. Coolness!

 

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All texts are written and all images (including logos and stuffs) were either taken or created by me, Marvin... unless indicated otherwise of course. I believe in 'fair use', so depending on how and in what context you intend to use it, if you wish to borrow any material in this website, in part or whole, all you need to do is ask. And if you're nice enough I might even put up a link to your site. Coolness! :)

 

 

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