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    Everytime I roast a big chunk of meat, it always turns out to be dry, any sugges

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Everytime I roast a big chunk of meat, it always turns out to be dry, any sugges-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Everytime I roast a big chunk of meat, it always turns out to be dry, any sugges),it will help you,my kids.



Answers:
You could be trying to roast the wrong piece of meat...when you get it, make sure that there is plenty of marbling in it...yes, fat.

The fat slowly melts off during cooking but also helps keep the meat moist. Once the cooking is done you can skim away melted fat from the juices and trim any that may be left on the meat.

You may also be cooking it at too high a temperature. Larger cuts of meat have to be cooked slower or the outside will be done and the inside will still be very rare and you may be inclined to leave it in longer at the same temperature to finish cooking which will dry out the outside.

There are ways to prevent this:
NEVER roast a frozen piece of meat. If you have a large roast thar's frozen, you'll need to defrost it, covered in plastic wrap in the refrigerator 48 hours in advance. Roasting the meat when it's frozen is a sure fire way to dry out a good piece of meat.

Once defrosted, sear the meat on the outside first. Do this by putting a little oil, preferably canola, olive oil will burn at this temperature, into a frying pan and heating it until it's very hot, about 400 to 450 degrees. Then thoroughly brown the meat on all sides but don't cook it in the pan. This searing will help the meat retain the juices. You can season the meat before searing if you need to.

To roast it you can use a roasting bag; roast meat in a heavy, oven-safe pot with a lid at 250 degress if you want it to go all day (Don't worry! It'll be fine at that temperature) or at 325-350 for shorter cooking time. This is called braising and I can guarantee if you braise it for a long period of time on a low temperature, it will be juicy, tender and falling apart. This can also be done in a slow cooker. Braising can make a cheap cut of meat taste expensive.

If you don't have the oven safe pot or slow cooker, some foil over the roast and sealed tightly on the edges of the pot or pan will do, but because the foil is thin there may be a bit more heat getting at the roast than if you used a lidded pot.

At Thanksgiving and Christmas the women in my family have always put the turkey in the oven the night before covered with foil at 250 to 275 degrees and let it cook all day and it's always been juicy and tender, even the white meat. We just take the foil off for the last 45 minutes to brown the skin.

Some chefs also don't salt their food before cooking because the chemical reaction of the salt does cause some rendering of juices. Whether you salt before or after is up to you.

Finally, before you cut your roast, you have to let the meat rest on a platter or plate away from the heat for 20-30 minutes (for a large roast) so that the juices can redistribute through the meat.

There is actually a scientific reason for resting any meat or poultry you cook. When the meat is cooking, the protein fibers in it contract with the heat which squeezes out the juices and the heat causes the juices to go into the center of the meat as a result. Allowing the meat to rest first outside of the oven will allow the juices to reabsorb, just like a sponge, into the roast.

Example, have you ever cut a piece of meat immediately after cooking? The juices flow out and don't seem to stop? This is why.

Other Answers:
try using a roasting bag to lock in the juices.

Start out by putting foil over the top of it. Make sure that it's sitting in a lot of juices on the bottom of the pan. Plus, you have to constantly marinade it as it's cooking. I've heard of some people actually injecting butter and/or juices into the center. Once it starts cooking, just keep watching it. buy one of those food injectors to shoot fluid in the meat, try using a baking bag so the meat won't lose so much moisture.

Try wrapping it in aluminium foil and then roast it

Cook it on a lower heat and for longer. You can also buy these roasting bags. You put the meat in the bag tie it up and cook it as usual. The moisture stays in the bag keeping the meat moist and also it doesn't spit all over the oven.

don't cook it again and try to become a vegetarian Wrap it in foil and, when done, let the meat rest for at least ten minutes before carving

Brine it. Soak it in a solution with 1 cup salt/gallon water for 24 hours.
Source(s):
http://bbq.about.com/cs/barbecuetips/a/aa112000b.htm

use one of those temperature pop out thingy that is use for turykey's, when it is ready the center will pop and your done, or use a regular temperature needle, you gotta keep an eye on it though,

I always put a 1/2 cup of water at the bottom of the pan and cover it with foil. This way the water at the bottom makes steam and the foil keeps it in so the meat stays hydrated. I call it "The Suana Effect". Just remember to season your meat good. Some meats aren't meant to be roasted. Ask your butcher the best manner for each piece of meat you are cooking. Chuck roast, for instance, is best cooked in liquid.

honey your overcooking,, cook at lower heat, bags are good but you can also cover w/ foil.
lower heat, longer time, equals juicy.

Try making a thick gravy and cook in in an electic skillet. Mushroom gravy is great and keeps a roast moist. I ALWAYS use a roasting bag, add about 1/2-3/4 cup water and season with garlic, salt pepper seasoning mix. Cook on lower temp for longer tim=+tender, juicy and tasty, guarenteed!

Cook it at a lower temperature and cover it. Check every so often and if it looks dry add some water or broth.

try putting water in the pan about half way up the roast and season as usual


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