- Joined Jul 5, 2010
It's true, to a certain extent. Under specific circumstances, and with proper handling, long cooking periods are best. In the case of roasting, though, unless the item in question is completely submerged in fat throughout the cooking process (such as confit), or some other moisturizing measure is taken (such as constant basting), or perhaps an initial high temperature searing method (such as in Peking duck), the meat will drastically dehydrate under such a long period of time and in such a small portion, no matter the temperature and even with a decent amount of larding.
If the meat is dehydrated, one would then have the option of forcing more fat or moisture into the meat via some other process, in which case you have a fatty jerky or reconstituted meat. As for myself, I would prefer to reserve the last option for only the most desperate of meats. I can not think of any time where I would prefer to take a wonderful piece of meat and subject it to such rough treatment intentionally when it started out in such good condition.
I liken it to adding cocacola to a finely aged single malt scotch. Sure, some people might actually like it more that way. On the other hand, one could respect the initial ingredients and all that has gone into them, save a bundle by starting with a lower quality product to begin with, and create an end product that is just as satisfying.