Can I pause halfway through coking boneless shoulder?
My other half put the shoulder in the oven to cook so that when I got home I could finish it, but my food delivery hasn't come. Can I pause the cooking and go get the stuff that I need and then carry on cooking as normal? Bearing in mind that it will take me 45 minutes to come back from a shop.
Best Answer
Not exactly.
In your situation, as you're just trying to slow things down and not halt it entirely, you can turn the heat down as low as it'll go on your oven, and then when you get back, turn it back to the desired temperature.
It'll throw off the cooking time enough that you'll want to use a thermometer to check for done-ness. (and it might finish in the time that the oven was set to low).
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Quick Answer about "Can I pause halfway through coking boneless shoulder?"
Yes — turning down the oven is the best thing to do. Meats like this cook much better when slow roasted too! Turning down the oven will create an OK meat result, but the situation sounds like the OP is likely to be alone at home. I wouldn't leave an oven unattended for 45 min, even when turned at low.Can you STOP cooking a roast half way through?
You can't safely half cook it. You'd be pulling it out of the cooking process at exactly the point where you'd made it more attractive to bacteria. You can, however, fully cook it and reheat it.How do you get meat to cook all the way through?
Place the meat in an oiled roasting pan or Dutch oven; drizzle it with some stock, sauce, or water; cover it with aluminum foil; and bake the whole thing in a 400\xb0 F oven until cooked.How do you cook meat and keep it moist?
Baste meat every 30 minutes while it cooks to keep it moist. This should help keep it from drying out and make it more flavorful. This is especially helpful for larger selections of meat, like roasts, but you can also use it on steak, pork chops, or even a simple chicken breast.Can you cook meat at a lower temperature for longer?
Low temperature cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period, so the meat stays succulent.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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