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COOKING TO REDUCE SOILAGE
· Cook at the recommended temperatures. Higher
temperatures during roasting will increase
soilage. Try cooking at lower temperature for an
increased length of time, you will save energy
and often the joint is more tender.
· Use minimal, if any, extra oil or fat when roasting
meat, potatoes only require brushing with fat
before cooking. Extra fat in the oven during
roasting will increase splashing and soilage.
· It is NOT necessary to add water to a meat tin
when roasting. The water and the fat juices from
the joint create excessive splattering during
cooking – even at normal temperatures, as well
as causing condensation.
· Covering joints during cooking will also prevent
splashing onto the interior surfaces. Removing
the covering for the last 20 - 30 minutes will allow
extra browning if required. Some large joints and
turkeys especially benefit by this method of
cooking, allowing the joint to cook through before
the outside is over-browned.