A Rosy Roast
To transform a bargain cut into a tender, juicy roast, we start by salting the meat a full 24 hours before roasting, which helps the meat retain moisture and seasons it deeply. Then we roast it at a very low temperature—in fact, we turn off the oven midway through cooking and let the meat finish roasting in the residual heat—which allows the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue. Slicing the roast as thinly as possible further enhances the perception of tenderness. Served with a classic horseradish cream sauce, the roast feels as elegant as a premium cut.
This thermometer, with an ovensafe probe, was the most accurate among those we tested—plus, it had an intuitive design. It’s the only model we tested that can be calibrated; we also liked the programmable high- and low-temperature alarms, the adjustable volume, the backlight, the on/off switch, and the small knob on the probe that stayed cool for over-the- pot adjustments. While supplies last. Offer ends at 11:59 p.m. PT on November 6th, 2017.