This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
To determine the effect on roasts of cooking at different temperatures.
Use roasts of lamb, pork, and veal, but if possible the roasts should be paired; that is, use the same cuts from the right and left sides of the same carcass. Make tracings of cut surfaces of the roasts. Make a record of width. Determine the total, the dripping, and the volatile losses. Calculate the time of cooking per pound. Find the rise of inner temperature after removal from the oven. Compare the roasts for juiciness, flavor, and tenderness. Record the inner temperature of roasts and ovens at the same intervals used in Experiment 29 and plot on graph paper. Make records as suggested under Experiment 39.
For all the following roasts the bulb of the thermometer should be placed in the center of the thickest portion of the roast, which is not necessarily the center of the piece of meat. If a loin roast of pork is used the thermometer bulb should be in the center of the large muscle along the backbone.
Preparation. Weigh the roast. Wipe with a damp cloth. Insert the thermometer bulb into the thickest portion of the leg. Use two rulers held at right angles to each other to determine the depth of inserting the thermometer bulb. Place the roast on a rack in a weighed, open pan so the skin side or fell side is down if a leg of lamb is used, and up if a shoulder roast is used. Record the temperature of roast and place in oven without addition of water or seasonings. Cook to an interior temperature of 75°C.
1. Use the constant 150°C. oven temperature. Cook one leg of lamb with the fell removed but leave the fell on the other leg of this pair.
2. For paired roasts use any of the cooking temperatures suggested under Experiment 41.
B. Pork loin.
Preparation. Weigh the roasts. Insert the thermometer in the same manner as for beef-rib roasts. Place the roast with fat side up on a rack in a weighed pan. Cook to an interior temperature of 84°C.
Searing method. Because of the long time required to cook pork roasts, a temperature of 150°C. was used for the temperature of cooking in the second oven after searing at 250°-255°C. for 20 minutes with the experimental searing method.
1. For paired roasts use any of the cooking temperatures suggested under Experiment 41, but use the higher cooking temperature with the experimental searing method.
Preparation. Prepare in the same manner as other roasts. Place on a rack in an open pan. The cut used for roasting in the Cooperative Meat Investigations is a section of the thigh about 4 inches wide cut through the femur just inside the end of the enlarged joint. Cook to an interior temperature of 71°C.
1. For paired roasts use any of the cooking temperatures suggested under Experiment 41.
To determine the effect on roasts of lamb, pork, and veal of cooking to different stages of doneness.
Follow the directions under Experiment 42 and cook roasts of veal, lamb, and pork. Cook by the constant temperature (150°C.) method and vary the interior temperatures to which the roasts are cooked as follows:
Lamb: 71°, 75°-76°, and 83°C. Pork: 78°, 83°-84°, and 88°C. Veal: 71°, 75°, and 80°C.