Cooking meat, poultry and fish at low temperature
Recently, Abraxas fried a duck in the oven for 7 hours at low temperature. So I thought, why only duck? Does not every other roast go as well?
On Sunday I wanted to make sauerkraut with homemade dumplings and Kasseler.
So instead of cooking Kasseler with the sauerkraut, I put the roast in a casserole dish and put it in the oven. Preheated at 100 ° C for 15 minutes. I have a hot air oven with grill. The roast had a weight of 804g. Then I cooked the part in the oven for 3 hours without worrying about it.
The following result:
After cooking, the roast still had a weight of 764g! Weight loss so minimal! Then the bleed of the meat. I have never had anything so juicy! The casserole dish was dry. So no meat juice had leaked. I had some leftover, and cut it into thin slices in the evening, and the meat was still juicy!
It is important not to use a lid! At my oven, the grill will automatically turn on and off, and I had a wonderful tan of meat. Soon I will try out a chicken.
Thank you Rabe, for your "push" to take advantage of the low temperature of the oven.
