Starting a large roast at a high temperature (400°-450°F / 200°-230°C) will ___________.
A) seal in its juices
B) keep it from shrinking
C) produce a well-browned, crusted surface
D) all of these

Question

Quizplus · Accepted Answer

Starting a large roast at a high temperature will produce a well-browned, crusted surface due to the Maillard reaction, which enhances flavor. The idea that high heat can "seal in juices" or prevent shrinking is a myth; moisture loss and shrinkage are primarily determined by the overall cooking time and temperature.

Starting a Large Roast at a High Temperature (400°-450°F