so I was talking to my mother about cooking a roast (bison in this case - not sure what cut). She says that she has started cooking her roasts pretty much straight from the freezer. Her reason being that when she thaws them out (even in the fridge - not necessarily to room temp) that there is a lot of "juice" that comes out. The notion being that if it goes in frozen, those juices won't be lost.
After it warms up a bit in the oven (I think she shoots for 325°F cooking temp) she puts a rub of some sort on it.
She claims it comes out juicy and there have been no complaints.
I think that this method would work, but it wouldn't really allow you to dry brine the meat and add much flavour.
Anyone ever do this? What are the pros and cons of cooking a roast from frozen?
Thanks.
After it warms up a bit in the oven (I think she shoots for 325°F cooking temp) she puts a rub of some sort on it.
She claims it comes out juicy and there have been no complaints.
I think that this method would work, but it wouldn't really allow you to dry brine the meat and add much flavour.
Anyone ever do this? What are the pros and cons of cooking a roast from frozen?
Thanks.
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