effect of searing on the shrinkage and the cooking time of rare beef roasts. ... Experiments comparing the quick-sear-and-slow-finish method with two constant- moderate-temperature methods revealed that three-rib ... slowly than when a constant temperature of 150Ad C. was used, but that the two-rib roasts shrank more and required a little less time. ... grade cooked by the quick-sear-and-moderate- finish method shrank less than when a constant-moderate oven temperature was used.
|Title||:||Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting|
|Author||:||Lucy Maclay Alexander, Nancy Griswold Clark|