collagen into gelatin.
High Oven Temperatures At high oven
temperatures, 400ºF/200ºC and above, the
meat surface quickly browns and develops the
characteristic roasted flavor, and cooking
times are short. On the other hand, the meat
loses a lot of moisture, its outer portions end
up much hotter than the center, and the center
can go from done to overdone in just a few
minutes.
High-temperature roasting is ideal for
tender and relatively small cuts of meat that
cook through quickly, and whose surface
wouldn’t have time to brown without the
exposure to high heat.
Moderate Oven Temperatures Moderate
temperatures, around 350ºF/175ºC, offer a
compromise that produces acceptable results
with many cuts of meat. So does a two-stage
cooking: for example, starting the oven at a
high temperature for an initial browning (or