Meat to which either of these methods is applied will be indigestible on
the surface and many times almost uncooked in the center, as in the case
of rare steak. Such meat, however, is more digestible than thin pieces
that are thoroughly cooked at the very high temperature required
for broiling.
23. ROASTING.--The process of roasting, either in the oven or in a pot
on top of the stove, to be properly done, requires that the piece of
meat to be roasted must first be seared over the entire surface by the
application of severe heat. In the case of a pot roast, the searing can
be done conveniently in the pot before the pot-roasting process begins.
If the meat is to be roasted in the oven, it may be seared first in a
pan on top of the stove. However, it may be seared to some extent by
placing it in a very hot oven and turning it over so that all the
surface is exposed. Then, to continue the roasting process, the
temperature must be lowered just a little.
The roasting pan may be of any desirable size and shape that is
convenient and sufficiently large to accommodate the meat to be
prepared. A pan like that shown in Fig. 2 is both convenient and
satisfactory. It is provided with a cover that fits tight. In this
cover, as shown, is an opening that may be closed or opened so as to
regulate the amount of moisture inside the pan. In the bottom of the pan
is a rack upon which the meat may rest.
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