Generally, I prepare meat either by frying it in a pan (using either olive oil or bacon fat to prevent sticking) or roasting. The latter method is about the only viable method for larger cuts, like the pork roast I had last night.
Personally, whenever I roast meat (pork or turkey anyway) I take an additional step to make sure the meat is moist without basting - after seasoning my roast but before I put it into the oven, I lay several strips of bacon across the top. As things heat up, some of the fat melts out of the bacon and bastes the meat below, ensuring it doesn't end up dry. And, as a bonus, I get a bacon snack before the meal is ready! (I generally pull the bacon off before the meat is done to allow some browning where the bacon had been - otherwise you end up with "tan lines" on the meat, which any dinner guests might question. Maybe 15-20 minutes for a small pork roast, 30-45 minutes for a decent-sized turkey.)
Bacon. Is there anything it can't do?
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