The Roasting Process

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

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  • Prepare the piece by trimming and, if needed, tying with butcher’s twine.
  • Place on a rack in a roasting pan, season and generously cover with pieces of butter.
  • Place directly into a hot oven.
  • Turn, baste with fat or oil, and cook to desired doneness. For larger pieces, the heat would be reduced to allow the heat to penetrate without overcooking the outside, whereas smaller pieces would be cooked quickly to prevent overcooking by prolonged exposure to high heat.
  • Allow to rest.
  • Make a jus from the sucs, or browned cooking juices, left in the pan.