High Oven Temperatures

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
At high oven temperatures, 400°F/200°C and above, the meat surface quickly browns and develops the characteristic roasted flavor, and cooking times are short. On the other hand, the meat loses a lot of moisture, its outer portions end up much hotter than the center, and the center can go from done to overdone in just a few minutes.
High-temperature roasting is ideal for tender and relatively small cuts of meat that cook through quickly, and whose surface wouldn’t have time to brown without the exposure to high heat.