Quote:
Originally Posted by ShaolinFlame
I think BA means just to lay it on its side, so the whole steak isn't in contact with the plate (less Surface area = less lost juice). You could easily use a cooling rack to achieve the same effect. I usually find however that the juices lost on a flat surface after cooking are negligable. I find a rack to be more useful in preserving the juice while cooking (never cook a roast on a flat pan).
A really good tip is when making a roast, instead of the standard metal rack, make a small rack of hard root veg (carrots, celery, etc). It will preserve the juices just as good, but you will also have some tasty veg to go with your beef.
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maybe its just me but I really hate it when my wife puts all the vegetables in with the roast and cooks it in the oven. I find the vegetables then take on the flavour of the broth. She also has a bad habit of putting the potatoes in with it... BLAH!
Vegetables and potatos should be steamed IMHO.