I am always confused about when or when-not to put a lid or alum. foil over meat when i bake in the over. Help

Question

I bake all of my meat, fish and poultry (lamb) ? ?

(when i bake in the oven)

Answer 1

You always want to cover your meat unless you have a roast that requires 'dry roasting' and that means it is on a rack, and 'dry heat' in other words, no covering.
You cover meat, fish, chicken, because as it cooks, the juices condense on the foil and drips onto the meat keeping it moist and tender. Without it, you have hard dry crusty spots covering the meat, and the meat is dry and tough. As has been said, once cooked to desired temp or tenderness, uncover just long enough to have the top brown--if needed.

Answer 2

Hi. My answer to that question is with....1. Lamb, should cover with foil for in the first 1/4 of cooking time on recommended cooking temp for weight of Lamb(e.g 2hrs =30Min's). Then when that time has passed the take foil off... baste(brush with juices from bottom of baking tray) over entire Lamb. Now turn heat down a little bit under recommended time(take longer but better results). Keep basting through cooking process.
2. Fish ... Can cook the fish completely in foil.... with added lime wedges or lemon, thyme, white wine, peppercorns and parsley perhaps. Just a few ideas. Hope this helps you.

Cheers,
Peggy :)

Answer 3

Covering food with aluminum foil for the oven let's the food retain it's juices while cooking. Baking uncovered allows the food like poultry or beef to brown.

Answer 4

The only time you want to take foil off of meat is for it to brown...Covering meat just helps from messing up your oven..And keeps the meat from drying out if your going to be basting you still want to cover to keep from smoking up the kitchen....Good luck sweetie And Happy Holiday's

Answer 5

I cover the meat until just before it is done and then remove to brown. It helps to keep it juicy and also cooks quicker that way.