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Old 02-05-2006, 09:46 AM   #11
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What happens when you roast a piece of meat, is that the hot temperature causes the proteins to coagulate, contract, stiffen, etc. This acts to squeeze the juices towards the center of the meat, as the hot surfaces are all around. This is where the misconception that searing meat "seals" in the juices comes from.

What happens when you pull meat out of the oven, is that the temperatures even out. The "hot" temperatures on the outer surfaces still move inwards, as well as radiate outwards away from the surface. As this happens, the juices in the meat redistribute throughout the meat, instead of being forced into the center by the coagulation of the protein.

The larger the cut of meat, the more noticable this is. Remember that the tip of your thermometer needs to be in the center of the meat, but not touching bone (if present).

Where I work, when we roast pork loins, we pull them out when they register 150°F, stick a probe thermometer in it, and let it sit for about 15 minutes. You can actually watch the temperature continue to rise as it rests. Once the temp holds steady, then we usually slice it for buffet service.

You are exactly right, that you need experience doing this, not only knowing when to pull the roast out of the oven, but, the intricacies of your oven, any hot spots, does it cook at the indicated temperature, is it convection of conventional, etc. This is why the pro's say "Cooking is an art, Baking is a Science".

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Old 02-05-2006, 10:19 AM   #12
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I think you can assume that temps will rise 5-10* and you probably cannot accurately measure it. The real reason for the rest time is to let the juices redistribute back into the meat. Even steaks should rest. If not, your first cut just lets all the juices out and the rest of the meat is drier.

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Old 02-05-2006, 10:31 AM   #13
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gretchen, welcome to d.c..

are you the famous "gretchen's pulled pork" gretchen from another cooking forum? if so, could you please post your recipe???? tia, i've heard it's great.
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Old 02-05-2006, 01:53 PM   #14
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What I should have said before is that the temperature of the meat, as a whole, does not increase after you take it out of the oven.

But, as Allen said, it does still migrate from the surface into the center.

So a thermometer in the center will make it look as if the meat is getting warmer.

And the center will continue to cook.

Rarely rely upon thermometers any more. Mrs. Auntdot will tell me that the thermometer says one thing, and I will take a look and decide the opposite.

Usually am correct, but we like things on the rare/raw side, and it is not so difficult to decide when things are not done. The problem is overcooking.

Pork is always a problem and like it on the pink side. Even then usually can tell by the feel of the meat when it is done to the degree we like.

When I use a thermometer I want to make sure it is calibrated, ten or fifteen degrees off can result in a dismal piece of meat, and most of the items we have purchased are not on target.

Prefer my own judgement most of the time.

Just my opinion.
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Old 02-05-2006, 05:54 PM   #15
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From your description - my first thoughts are that you were cooking a boneless "flat" roast that was about 1-2 inches thick, you removed it from the oven and placed it uncovered on the cutting board (or a serving dish) and waited for the temp to go up. In this case - a modest 2-3 degree F temp increase would be about right. Another factor would be the initial oven temp.

If you care to share some more information on the type of roast (bone in or boneless, thickness and it's shape), the oven temperature, and what you did with it when you removed it from the oven perhaps we can help you figure out the presumed problem.
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Old 02-05-2006, 06:31 PM   #16
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Originally Posted by Michelemarie
I was under the assumption that meat cooks around 10 additional degrees once taken out of the oven.
That was my undertanding as well, Michele. Don't have the answer about the reading on the thermometer, but from memory of a show I caught with Emeril re cooking temp...

He said not to go by the temp called for in the finished roast etc./recipe. Was it the FDA that calls for a higher finished cooking temp? Well, as I recall he said take the roast out of the oven 10 degrees lower, and let it sit, as the temp will rise about 10 degrees - or you will have an over-cooked roast/dish.

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Old 02-06-2006, 08:30 AM   #17
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Thanks everyone, for all the great information! I have talked to many people who do not use a thermometer and go by look, feel, etc. I wish I was that good! I cannot rely on my instict, at least not yet. I've learned that from all the meat I have ruined in the past - that is why I went and bought a good thermometer. I am hopeful my experiences will get me to the touch-feel-look point.

Michael in FtW - this was a cross rib roast (I know, i should have crocked it - see thread "how do I cook a cross rib roast") - but I decided to try a "recipe" I found calling to roast - it was excellent - i just had questions with the temp deal. It was 2.5 lbs. and was flat but had the shape of a tip roast.

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