Roast Beef Essentials
All Essentials listed in this article can be purchased at Canadian cookware stores such as Williams Sonoma.
Food Thermometer. Take the guesswork out of cooking your Oven Roast and use a thermometer to cook beef just the way you like it. This handy digital model is a MUST HAVE for making the best Oven Roast Beef. It comes with an external read out monitor that’s definitely no gimmick. To operate, you insert the thermometer probe before cooking, set the monitor to the final doneness temperature that you want and then put the roast in the oven. The monitor allows you to see how fast your roast is cooking without opening the oven door – so you don’t cool down your oven when checking the cooking progress. AND, bonus: the monitor will sound an alarm when your meat is cooked to the doneness you select. Totally hands off cooking! Be sure to put this handy device on your Christmas list!
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Best Pan for Oven Roast Beef: These heavy gauge stainless steel beauties are just what you need. The shallow pan has a thick copper or aluminum core bottom, so you can use the pan to brown your meat before roasting (if you like), make the gravy and since it’s so attractive, you can even use it as service ware, to take your sliced roast to the table. The rack it comes with is ideal for roasting since it allows air circulation all around the roast to promote even cooking.
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Best Pan for Pot Roasting: Use a heavy deep pot with a tight fitting lid for the best Pot Roast. An enamel coated cast iron pot works the best for even cooking. The enamel coating ensures that there is no reaction with the pot and acidic sauces such as tomato sauce. Le Creuset, Staub and Kitchen Aid are good brands to look for. An oval shaped pan will fit most roasts better than a round one. Use a pan size that fits your roast pretty snugly. If the pot lid is too loose, make a tight seal between lid and pot with a layer of foil or parchment paper.
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Slow Cooker Sass: Slow cookers are great for making pot roasts – prep the roast in the morning and just let it simmer all day while you’re busy doing other things. Here are some handy features to look for in a slow cooker:
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- Look for a slow cooker (as found in this Hamilton Beach slow cooker, model # 33565C) that has both a high and low heat setting. Ideally, you want to select LOW for cooking beef Pot Roasts. It’s handy if your slow cooker has a Time Select option as well, so you can pick when you want your roast to be done. Choose a slow cooker with a “warm cycle” setting – perfect for holding a hot meal at the potluck partly.
- For easy transit to the potluck, look for a slow cooker that comes with a lid fastener to safe-guard against spills. Some come with a thermal cover which works like a the slow cooker sleeping bag!
- Some slow cooker inserts are suitable for browning so you can brown beef in the insert that you use to slow cook. Only one pan to clean up!
- Can’t decide which size of slow cooker is best for you? Choose a slow cooker that comes with various-size inserts – the small one is perfect to make a simmering steak dinner for two, while the larger one suits chilli for a crew.
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Know what your ovens up to: Check out your oven’s accuracy using an oven thermometer. If it is out of whack, select your cooking temperature to compensate for the difference. Check with your oven manual on how to adjust the thermostat – you may need to call in the appliance specialist for the adjustment.
Here are the basic steps to check oven accuracy using an oven thermometer:
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- Position the thermometer in the center of the oven so it’s visible through the window, and heat the oven to 350°F.
- Once the oven signals that it’s at temperature, note the thermometer’s reading every 20 minutes without opening the oven door.
- When you have four readings, calculate their average (add up and divide by 4).
- If the average is between 325°F and 375°F, the oven is calibrated. If it’s outside that range, the oven needs adjustment.
For complete info on how to test your oven’s accuracy read the full article from Fine Cooking magazine (Aug 2011 issue).
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Clever Carving
A good knife is key. Use a sharp broad blade with a rounded tip. Serrated knives
will shred rather than slice. Keep it sharp by using a sharpening steel or sharpener
before each use.
Keep it neat. Use a cutting board that fits inside your rimmed baking sheet to collect juices when carving. Not only will there be less mess, you’ll be able to save every drop of juice to add to the pan when making your gravy.
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