Sauteing is similar to grilling except that a fat source (butter, oil or both) is first added to the pan. The
presence of a fat source further improves the heat penetration and prevents the meat from sticking to
the pan. Equally, the presence of the fats may improve the flavour compounds produced by interacting
with the Maillard reactions.
Cooking in a gas
Placing a joint of meat in a hot oven heats it up due to the movement of the hot air molecules. This is
another form of transferring heat by convection, like boiling and a much more even method of
transferring heat to the whole outer surface. The outer surface will reach higher temperatures, and
cook faster, while the heat from the outside is slowly transferred to the inside of the heat, cooking it
At low temperatures:
When meat is cooked at oven temperatures of approximately 100 °C, water evaporation from the meat
surface is slow. This means temperatures are limited to 100 C and Maillard reactions are slow. This
means that there is little surface browning and cooking times are longer. The temperatures reached
inside the meat will be fairly low (around 60), reducing moisture loss (so the meat is less likely to dry
out) and the meat cooks evenly. Leaving a joint to sit after roasting, allows a redistribution of juices
from the inner parts, where they are most highly concentrated because this meat was heated to the
lowest temperatures, to the exterior parts, so the meat will have a more even juice distribution.
Equally, cooking at these low temperatures allow the meats own enzymes, which function very
efficiently at these low temperatures, to continue to work to tenderise the meat.
It is difficult to overcook meat at these low temperatures because it will stay at the right “cookednesss”
for quite a long period of time.
Low temperature roasting is good for big cuts of meat, especially those containing large amounts of
collagen, whose degradation is favoured with the long cooking time.
During roasting the collagen slowly degrades.