Learn how to avoid these common mistakes for success every time. By: Story by Ann Taylor Pittman, Tim Cebula, and Cooking Light Staff
Meats will cook much more evenly if you allow them to stand at room temperature for 15 to 30 minutes (depending on the size of the cut) to take the chill off.
A roast that goes into the oven refrigerator-cold will likely yield a piece of meat that is overcooked on the outside and undercooked at the center. As you slice the roast, you’ll see a bull’s-eye effect: The middle is rare (or even raw) while the outside is well done. This is less of a problem with smaller cuts like chicken breasts―though even those benefit from resting at room temperature for five or 10 minutes before cooking.