Final answer:
Roasting is the method of dry heat cooking ideal for larger cuts of meat, where meat is seasoned and placed in a pan, and its doneness is measured by a thermometer. Roasting enhances flavor and makes tougher cuts more palatable, with temperatures usually ranging from 325°F to 350°F.
Step-by-step explanation:
The method of dry-heat cooking described in the question is roasting. This method is suited for larger cuts of meat, which are seasoned and placed in an open roasting pan. A cooking thermometer is essential to monitor the internal temperature and ensure the proper degree of doneness. This cooking method not only enhances the flavor but also makes tougher cuts of meat more palatable. Roasting allows for even cooking and browning, which develops deep flavors in the meat. When cooking temperatures are considered, a common temperature scale used in the United States is Fahrenheit. However, for scientific accuracy and consistency, Celsius is often used alongside Fahrenheit in recipes and cooking instructions.
To achieve proper doneness, the temperature for roasting meats like beef, pork, lamb, and veal typically ranges from 325°F to 350°F (around 163°C to 177°C), with adjustments made depending on the specific cut and desired outcome. While this method is ideal for roasting, there are other methods of cooking and food preservation, such as smoking, which has historical significance, especially in the US South, where it was used to cook large animals and extend the shelf life of meat. Other methods include pasteurization and refrigeration, which control microbial growth and help preserve food. For example, high-temperature, short-time pasteurization is commonly used for milk, and high-pressure processing can be used to kill microbes in other foods.