Harvest Eating Podcast-plant Based Vegan Recipes

Visit Harvest Eating In today's episode, I will discuss a basic technique called the "reverse sear" which is basically a low-temperature process to ensure your meats are more evenly cooked instead of overcooked on the outside and rare inside.  If you've ever smoked a pork butt you have used elements of the reverse sear which is low and slow cookery. This method also has the advantage that it lets the vast majority of the cooking time elapse well before service which can allow the home cook to attend to other parts of the meal which can be challenging to time out properly. I STRONGLY suggest the use of a digital probe thermometer which lets you nail the temperatures! Meat is expensive, practice safe meat cookery! You'll want to remove the roast from the refrigerator about 2-3 hours before cooking and season all surfaces with salt. Let sit uncovered until you're ready to place it in the oven. Place the digital probe thermometer into the center of the meat but NOT touching a bone. I would suggest cooking this a