Thanks, Vox.. you explained why my roasts turn out like they do.
lucy

"Vox Humana" > wrote in message
...
>
> "Lucy" > wrote in message
> m...
>> I've heard the only reason for eggs is that they incorporate better when
>> warm, than they do when they are cold. Haven't heard it about milk
> though..
>> just eggs or butter
>> lucy
>
> The other reason is that very cold things tend to brown too much on the
> surface before the interior gets done. This is true of meat also. If I
> have a large cut of meat that I am going to roast, I try to let it sit at
> room temp for about an hour before roasting it. An exception is pie
> pastry
> and puff pastry. It is best to bake them while they are very cold.
>
>