- Special Sections
- Public Notices
My 84-year old mother bent over the cookbook one day recently and read aloud to me as I wolfed down a chicken sandwich I’d made at lunchtime. The reading was a lesson in how to make a traditional – and very fine as it turned out – pork roast.
Personally, I suspect it would be morally responsible to live as a vegetarian, and certainly good for my family’s health and for the nation’s medical-care bills. But I’m a sinner, and my kitchen produces meat and poultry meals on a daily basis.
My mother read aloud the part of the recipe we both knew well concerning what happens when you take a beef or pork roast out of the oven. For a good bit of time, the meat will continue to cook as it rests on your countertop. And, indeed, the temperature inside a roast actually rises for about 5 -10 minutes after you take it out of the oven.
What’s up with that?
While it’s cooking in the oven, the roast experiences a moving “wave” of intense heat that’s coming from the oven into the roast from all its surfaces. At first, only the outermost smidgen of the roast is warmed. Then it becomes hot and a smidgen more inside the roast becomes warmed — and so on.
If you currently subscribe or have subscribed in the past to the Los Alamos Monitor, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
If you are new to the award winning Los Alamos Monitor and wish to get a subscription or simply gain access to our online content then please enter your ZIP code below and continue to setup your account.