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frankenfork123 t1_j0vow3g wrote

Perfect temp - my issue with the closed oven method is it doesn’t render all that fat enough and a high enough consistent temp

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water2wine t1_j0x1l0u wrote

The temp is a bit uneven and the fat isn’t properly rendered - I’d stick to the old fashioned method for sure.

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PaulbunyanIND t1_j0vteip wrote

As opposed to an open oven?

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aristidedn t1_j0vx5ej wrote

"Closed-oven" is a roasting method where you turn off the oven after a certain amount of time, and allow the residual heat in the oven continue to cook the roast for a couple of hours before opening the oven door.

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raider1211 t1_j0y7wt6 wrote

What’s the benefit to doing that?

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aristidedn t1_j0yaj0q wrote

Consistency, mostly.

It has some downsides - longer roast time, a fair chance of failing to fully render the fat, etc.

I prefer the more traditional methods. But it works reasonably well and it's easy. You won't disappoint any of your guests by using it.

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GGGold23 t1_j0wfwje wrote

Can’t wait for the comments later

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KIBBLERKOOD t1_j0yuqva wrote

Roast is good.. but as a chef who just cooked over 15 roasts, reverse sear method you will get a higher quality roast. This way, you will get a medium rare corner to corner, and avoid overcooked edges

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samarkand86 t1_j0y3dox wrote

It looks Beautiful😍 Looks like heart♥️shape♥️ I wanna make it for Christmas party😁👍👍👍

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