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Cooking meat at low temperature in the oven... no thanks! - Page 4

post #91 of 95

Hey everything started out well.

We all had several beers then opened a nice red wine.

 

I preheated the grill to a low 250F. The roast went on the top rack so  to get indirect heat only.

 

Somewhere between a third or fourth glass of enjoyable wine, the grandson must of been playing with the burner controls.

When we check the roast next it seemed a little over done.

 

Here is the photo.

 

We could not cut it with a chain saw.

 

What the heck, we had some more wine.

 

No one seemed to notice. ha ha

post #92 of 95

yes, and it tastes good too.

post #93 of 95
So reading this article, gives me some insight. But my question is, would 250° bea adequate temperature to slow cook boneless pork chops?
Quote:
Originally Posted by Koukouvagia View Post

There are certain meats that should not be cooked in a low temp in the oven and rack of lamb is definitely one of those.  It's such a tender meat anyway why would you need it to be any softer?  My rule of thumb is the pricier the meat, the higher the heat.  The lower the price, low slow cooking makes it nice. (I just made that up! thumb.gif
)

When it comes to tender cuts like tenderloins, prime rib, rack of lamb etc you want a nice crisp outside and reddish tender inside.  There is only one way to achieve this and that is to sear it before it goes into the oven.  I rub with olive oil, salt pepper and sear on all sides.  Then I season it with other flavorings and continue cooking in the oven.  There is a large portion of the population that believes that you should just place the meat in a very high oven for 15-30 minutes in the beginning to get a sear on the outside and then turn the oven down for the remainder of cooking but I say bahumbug to that!  That's only a poor imitation of a sear.  If you want a good color on the outside just sear it then pop it in the oven. 

Cheaper cuts of meat like the shoulders of animals need low slow cooking.  For Christmas I made a slow roasted shoulder of lamb, covered and cooked at 325F for 4hours.  It had a beautiful color but I was able to serve it with a spoon it was so tender.  If I were to cook this for 2hrs at 375 it would come out like shoe leather.  So pick your meat and go from there.

The one exception is prime rib.  There is a school of thought that believes that you must cook prime rib at a very low temperature for a long time.  But this is not so that it tenderizes the meat, this method ensures that you have uniform pink meat throughout.  Personally I prefer searing this cut as well, well done and crisp along the outside and gradually getting pinker and redder in the middle.

Lastly, a rack of lamb is a special thing.  I cook this cut but searing it on the outside on all sides and then finishing in the oven.  The whole process takes no more than 35min and it comes out perfectly every time.  Sorry you had a bad experience roasting.
post #94 of 95
Quote:
Originally Posted by Red Irish View Post

So reading this article, gives me some insight. But my question is, would 250° bea adequate temperature to slow cook boneless pork chops?

I do not cool boneless pork chops in the oven. Pan fry until medium.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #95 of 95
Quote:
Originally Posted by ChrisBelgium View Post

What about cooking meat at low temperature in the oven? I'm so done with it!
Look at the picture below. I nicely seared a rack of lamb in a pan, then continued in the oven at 120°C(248°F), using a meat thermometer set at 58°C(136°F). I haven't timed it exactly, but I guess it took around 30 minutes to get there.

When cut, the meat was warmed through perfectly, but still looked almost raw.
I can decribe the taste like this; utterly bland and boring, although it had been seasoned well!

This is my last try-out with oven cooking at low temperature. I had the same experience with pork-loin. I very much prefer to use the oven at 180°C(356°C) or even higher. Only then you get that crispy dark crust and meat full of taste (umami?) and, with just the right  bit of a chew on. I rather give up the tenderness of the meat for a really nice taste.
What are your experiences with low oven temperatures?

(In case you want to know, in the picture you're also looking at shiitakes, shiitake flan, potatoes, belgian endive and my favorite addition to lamb: flageolets (the beans, sorry, don't know the english word).

lamFlageoletShiitake3.jpg

The reason the meet what lack of flavor, they have nothing to do with the way of cooking, and even you seasoned it well, the flavors didn't manage to infiltrate into the meet core, for they you need make a brine.
The other thing is the reaction of the meet surface while cooking it. Play right with the tempreture and time and you'll manage it ferffectly.
Don't give up on you patients.
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