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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.
18 to 20 Pound Cooking Time. Unstuffed: 4 1/4 to 4 1/2 hours ... smaller bird for a smaller party—12 pounds or less—you should allow 2 pounds per person to account for the smaller meat-to-bone ...
In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [ 2 ] Today, most of the world prefers metric measurement by weight, [ 3 ] though the preference for volume measurements continues among home cooks in the United States [ 4 ] [ 5 ] and the rest of North America.
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A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
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.
There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. [2]