Jun
23
2014
3
roasting: hot then cooler; or cool then hotter?
By doedau
Forums:
Hi,
I see three basic approaches to roasting temperature:
1. One temperature throughout, say 180C - very common in books and on the web.
2. Start high finish low, say 200/220C then 180/160C - many chefs seem to recommend this.
3. start low finish high - I haven't come across this so often, till Jacobs comment in a thread on preheating roasting pans. He said start at 200/250F, which is 93/121C.
This seems unusually low to me. Even Greek style slow cooked lamb appears to be usually cooked at around 140/160C.
