[Sca-cooks] Room Temperature

[Stefan li Rous]

Avrahamcommented:
> A 5 lb roast beef
> (which should be RT before it goes in the oven) will take substantially longer.

Ok, why is it better for the 5 lb roast beef be at room temperature
before it goes into the oven?

Is this a food safety issue or one of the quality of the resulting

dish?

It would seem that if you put the roast in the oven frozen, then it

would spend less time at the hazardous/breeds bacteria region.

Is it because in the oven, from the frozen state that the outside

will end up cooking too fast compared to the inside? What if the
beef is refrigerated instead of frozen?


What about a casserole which is presumably flatter and less dense

than the roast? Or since this has already been cooked and is simply
being warmed is okay to put in the oven in a frozen state?
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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