Meat & Poultry: Using Parchment Shields to Avoid Over-Browning

Notes

The science behind parchment shields is simple yet effective: parchment paper acts as a barrier to radiant heat, which is responsible for browning and crisping. By shielding certain areas, you prevent them from receiving direct heat, allowing the rest of the meat to cook through properly. Common mistakes include using parchment paper that is too large, which can cause steam to build up and inhibit browning, or forgetting to remove the shields too early, resulting in under-browned meat. Always ensure your parchment is oven-safe and doesn't hang over the sides of your pan to prevent fire hazards. For make-ahead meals, roast your meat as usual, let it cool, and store in the refrigerator for up to 3 days. Reheat gently to preserve texture.

Steps

1. 1 Preheat your oven to the desired temperature for your specific cut of meat or poultry.
2. 2 Prepare your meat or poultry as usual, seasoning and prepping for roasting.
3. 3 Place the meat on a roasting rack set inside a roasting pan.
4. 4 Identify the areas of the meat that are most likely to over-brown (often the tops and edges).
5. 5 Cut parchment paper into strips or shapes that will cover these areas without overlapping the sides of the pan.
6. 6 Gently place the parchment shields over the identified areas, ensuring they lay flat and make contact with the meat.
7. 7 Roast the meat according to your recipe's instructions, checking periodically.
8. 8 Remove the parchment shields during the final 15-20 minutes of roasting to allow for browning.
9. 9 Use a meat thermometer to check for doneness, aiming for safe internal temperatures.
10. 10 Once done, remove the meat from the oven and let it rest before carving.
11. 11 Discard the used parchment paper.
12. 12 Serve and enjoy your perfectly roasted meat or poultry!