Roasting trays - raise the meat or not??

"al" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

What's the verdict on taste/health/end result with regard
to roasting trays and those wire inserts that raise the
roast up out of the dripping juices?

I'm not so sure it makes any health difference as I
regularly baste the meat with its own juices anyway -
however it certainly makes the spuds less likely to stick
to the tray!!

a

There are 2 reasons to lift the meat out of it's juices. The
first being that a lot of the meat's juices are water and
will make the underside of the meat taste boiled and look
nasty grey, if using 350F - 375F cooking range. I guess this
doesn't apply if cooking the meat to well done or if you
turn your roast over during cooking.

The other reason involves convection ovens and how they
cook. Meat should be exposed to the hot air winds in a
convection oven...not sheltered in behind a wind breaking
wall of a roasting pan.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.