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Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.
This roast bone-in leg of lamb recipe is coated in a flavorful garlic, mustard, rosemary, parsley, and caper rub. It is served with a delicious pan gravy. How to Roast a Tender, Juicy Leg of Lamb
Transfer the lamb to the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the center of the lamb (not the filling) registers 130°. Transfer to a carving ...
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Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
Transfer the roast onto a carving board. De-glaze the roasting tin with white wine, scraping the bottom of the tin well, then mix in the remaining butter into the juices to a smooth and creamy consistency. Add the vegetables to the roasting tin, then return to the oven to cook for 5 minutes, before serving with the roast.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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