Kitchen Hint of the Day!

The two methods used for cooking a roast are dry heat (without liquid) or moist heat (with liquid). When the meat is covered, steam is trapped in the pan. Many cooks use this method to prevent roasts from drying out. Dry heat (with the lid off) will brown the outside of the roast, and if you wish, you can baste it every 15 minutes to provide the desired moisture. If you go the moist heat route, lower the temperature by 25 degrees, and make sure to turn the roast or cook it on a rack so it's underside won't get mushy.