[Sca-cooks] Room Temperature

[Sue Clemenger]

I'm not Avraham, but I think I can answer this one:
When I do beef roasts, I like them a perfect medium rare.  So, I take
the roast out of the fridge, and let it come to room temp.  It then gets
roasted at a fairly fast, fairly high temp. (I've got a little
recipe/chart that gives me temps and times, which depend on the roast
size).
I doubt that this would work for slow-cook roasts (like pot roast or
something, or pork that you want to cook thoroughly), but for beef
roasts, it's sweet.
--maire

Stefan li Rous wrote:
>
> 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
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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