Quote:
Originally Posted by wallacengrommit
One last thing - because you are cooking at low temperature and letting the meat rest, there is practically no juice, and you will never have gravy. While everyone loves gravy, the fact is that all that flavor came OUT of you beautiful roast, and gravy is simply your roast juices converted to a sauce. The low temperature cooking keeps the juices in.
One point about blowtorching I forgot:
In the first recipe for the roast it is cooked at a low temperature, and taken out when the meat hits a desired temperature, in this case it was 118.3 degrees. The residual heat in the meat makes the temperature of the roast continue to rise (meaning the roast is cooking) as it rests, perhaps as much as 5 or even 7 degrees more. Then, we put it in a 500 degree oven for 10 to 15 minutes and again take it out and let it rest. This extra stage again means the residual heat continues to cook the meat, and the temperature will rise.
If you use the blowtorch, there is none of that putting the roast into a hot oven stage. Thus, you would probably want to aim for a bit higher, temperature closer to where you want to end up.
I hope this makes sense.