Techniques: Roasting

Roasting uses hot, dry, indirect heat, which surrounds the food being cooked. Temperatures can vary from low to high depending on the food being cooked.

High Heat Roasting is good for naturally tender cuts of meat from the loin and tenderloin. These meats are cooked at higher temperatures for shorter periods of time.

Low Heat Roasting is good for cuts of meat like shoulder, brisket, or ribs. Juicy, fork-tender meat is created by roasting low & slow to break down the collagen and connective tissues found in these cuts. Oven temperatures between 250℉ - 325℉ over a long period of time are what you want. Finish under the broiler to brown the meat.