Have you ever wondered how to roast your meats? Well in the 1930's many were wondering about a method of roasting called the cold oven method. In this historical article by Jessie Read she shares her research on this method.
There have been many queries on this new method of roasting meats by what has come to be known as the "cold oven method." It is so entirely contrary to our regular meat cookery rules that it requires a little explanation. This may best be done by quoting lnez Wilson, Director of Home Economics, National Live Stock and Meat Board:
"A constant high temperature ' in roasting cuts down the number of servings materially. In a test made by a university home economics department, two ribs or beef, a right and a left from the same carcass, and each weighing exactly 14 pounds, were roasted, one in a hot oven at 500 degrees Fahrenheit and the other in a slow oven at 230 degrees Fahrenheit. The ribs roasted at 500° F. lost 5 pounds, 12 ounces while the roast cooked at the low temperature lost one pound, 14 ounces, almost 4 pounds sacrificed to a hot oven.
The test also showed that not only is there a substantial saving in food but there is also a considerable fuel saving when roasting is done at a lower temperature. The only increase was time in the oven."
Now, personally, I like to sear at 500° F.for 20-30 minutes (so the "someones" who like the outside cuts may have them), then reduce to the temperatures recommended below and for the time recommended. By the way, meat cooked by this method gives a much nicer cold meat than any other I've ever tasted.
NOTE: This is historical information from Jessie Read's cooking volume in the 1930s. Be sure to check recommendations today for cooking times.
Historical Advertisement for Taylor Instruments Meat Thermometers
See the equivalent today here