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If the pastry is more cooked in the
outside then in the inside, a longer
baking time at a lower temperature will
be necessary.
Fish
Roast small fish at a high temperature.
Mid-sized fish must start to roast at a
high temperature and then the
temperature must be gradually reduced.
Big fish must be roasted at a moderate
temperature from the beginning.
Check if the fish is well roasted by gently
lifting one extremity; the meat must be
evenly white and opaque, unless it is
salmon, trout or other fish with a
different color.
Meat
Minimum weight of meat to be roasted is
2.2 lbs (1 kg) to prevent it to becoming
too dry. If the meat roll does not have a
lot of fat, use oil, margarine, or a little of
both. Margarine and oil will not be
necessary if the meat roll has enough fat
of its own. When the fat is located just at
one side of the roll, place it in the oven
with this side up; the fat will melt and
spread to the bottom side.
Start roasting red meat at a high
temperature, reducing it afterwards to
finish cooking in the inside.
Cooking temperature for white meat can
be moderate from the beginning to the
end. It is possible to check cooking point
by carving the meat with a fork: if the
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meat is firm, it means it is cooked to
the point.
Meat rolls must be taken out of the
refrigerator one hour before cooking,
so they do not get rough with the
sudden temperature variation.
Place roast in the oven in appropriate
shallow containers (deep containers
make heat penetration harder), or
directly over the grill, placing a large
container in the bottom grill to collect
spatters and dripping fat.
When cooking is finished it is advisable
to wait for at least 15 minutes before
cutting the meat to prevent the sauce
from draining. Before serving, plates
can be kept hot in the oven at
minimum temperature.
Tips and advices
50
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