dsi1 wrote:
> On 12/19/2010 6:23 PM, Sqwertz wrote:
>> On Sun, 19 Dec 2010 13:32:54 -1000, dsi1 wrote:
>>
>>> The cooking for engineers guy advocates roasting at 200 degrees - that's
>>> so nutty it just might work! :-)
>>
>> I use 250 for larger roasts, 7+ pounds. It's still med-rare all
>> the way through with no well-done "rim". 200F is too low for a
>> large roast due to microbial concerns.
>>
>> -sw
>
> My guess it don't matter much what temperature you start at - you pull
> the roast out at the same internal temperature anyway.


The major difference is the texture of the outside edges. Starting at
high temp gives you a crisp, brown outer layer.

gloria p