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e muscle tissues, so the outer section of the roast is likely to be overcooked by the time the middle reaches your intended temperature . Choosing Your Cut High heat works better for some roasts than others. Choose tender cuts rather than tough, smaller rather than large , flat-shaped rather than round and boneless rather than bone-in roasts. If your piece of pork is tender to begin with, such as a tende rloin, it can withstand the toughening effect of high heat. Small pieces cook more quickly -- that's physics, not cooking lore -- and h Baby Food Diet eat reaches the middle of a flat roast more quickly than in a thick, round one. Bones provide a juicier roast, but slow cooking because they conduct heat less efficiently than the meat itself. Leave any protective outer rind of fat in place, which shields the roast from camille renault sgs drying. Some Practical Tips Tiny pork tenderloins lend themselves well to high-heat roasting. So do loin roasts, because they're flat, .

inimum temperature of 145 degrees Fahrenheit, because at high temperatures it's easy to overcook your pork. Let the roast rest for at l east 15 to 20 minutes after it comes out of the oven. High heat forces the pork's juices into the center of the roast, and this resting time allows them to seep back into the rest of the meat.Basic Braising Technique Braising uses a combination of two techniques: high-t emperature dry cooking and low-temperature moist cooking. The first step is to sear the meat at a high temperature to brown the surface Biggest Loser Diet . This creates powerful, savory flavors, just as grilling does with a steak. Next you thoroughly season the meat and place it into a he avy baking dish or Dutch oven that's just slightly larger. Aromatic ingredients such as onions, celery, carrots, garlic, spices and her camille renault sgs bs go in next, and finally the braising liquid -- usually including the pan juices from the browning process -- is added to the pot. Yo .

braising liquid. If the meat fits too snugly, you'll get little flavor and minimal sauce from your braising liquid. If there's too much space, you'll use too much braising liquid and the flavors from the meat will be diluted in your sauce. For braising relatively small cuts of 5 pounds or less, 2 to 4 cups of liquid is usually about right. Choice of Liquids Your choice of liquids plays a large role in determining the flavor of the finished dish. Plain water will do, especially if you add onions, celery, carrots and other seasonings. W Body for Life ater absorbs enough flavor from the meat to make an adequate sauce or gravy, but doesn't add any flavors to the meat in return. Beef br oth, vegetable broth, tomato juice, red wine, stout or beer are all better choices, either alone or in combination. If you opt for beer camille renault sgs , choose one that's minimally hopped. The bitterness of hops can become overpowering after hours of cooking. If you wish, you can also .

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