Escoffier On Line

Hey,

I actually misread your first post.

I thought you were starting at 400 and then turning it down (as oposed to turning it over).

High low roasting is when you start out at a high temperature to get carmelization and a sear and then turn the temperature down to cook it through gradually to keep it moist.

It will increase the cooking time but produces a superior product.

Conisder cooking it at 400 for the first 20 minutes and then turning down the temp to 300 for the rest of the time.

Cooking it at 400 for the whole time could make the outside over done while getting the interior up to temp especially with a thicker roast.

I think the turning it over and dousing it with chicken stock actually does something similar.

Nothing wrong with a jous instead of a gravey, lighter and more contempoary.

Cheers,

G

aahhh - well I'm sure glad you caught that -

ok - I'll do as you recommend

thanks again - I'll let you know how it turns out (and will hopefully remember to take a photo)

J