Slow roasting yields juicy results
1982
Cummings, Gil
Roasts cooked slowly at a temperature slightly above the boiling point of water (212 degrees F) can be appealing and juicy. This process allows the surface to dry enough to brown and crisp as desired, but the internal temperature is so low that little moisture escapes; thus water soluble flavor and nutrients are not lost and yields can be increased. Commercial cooking and holding equipment developed (as a spin-off of the Apollo space program) for this slow cooking process is especially useful for cooking rare roast beef. To avoid bacteria contamination, holding cabinet precautions are needed. The internal temperature of rare roast beef should never fall below 125 degress F. Once out of the holding cabinet, temperatures must be maintained at 140 degress F and equipment should be sanitized to prevent rapid bacteria growth. Temperature control is the key to maintaining a healthy and acceptable product. (kbc)
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