Skip to main content

Roasting

A dry heat cooking technique used when cooking foods in a closed space, such as an oven, so that the heated air circulates around the food. When roasting usually large cuts of meat, whole poultry or whole dressed fish. Use a heavy roasting pan with a flat bottom and low sides with a roasting rack so air can circulate freely around the food, cooking it evenly. Choose a tender piece of meat because the roasting method does not add any moisture to the food. Be sure to tie or truss foods in a compact shape when roasting to ensure even cooking and texture.
Steps for roasting:
  1. Pre-heat oven to desired temperature for roasting your specific food.
  2. If you are cooking a roast, sear it first to lock in the juices before roasting.
  3. Roast foods uncovered (leaving it uncovered will help the food to develop a good texture).
  4. Use a thermometer to check if the food is ready (if so remove from the oven, if not continue roasting until done.
  5. Carefully remove from oven and let the food rest for about 10 to 15 minutes (resting allows carryover cooking and even distribution of the juices).
  6. Carve.
  7. Deglaze pan with stock, wine or broth to prepare the sauce.

Be careful not to get roasting confused with baking. Baking is a technique used when referring to baked goods such as bread, cakes and pies. 

Comments

Popular posts from this blog

Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.      Chuck Pot Roast      Short Ribs      Chuck Eye Roast      Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.      Corned Beef      Ground Beef      Stew Meat      Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.      Rib Roast      Back Ribs      Rib-eye Steak      Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.      Stew Meat      Skirt Steak   ...

U.S. Measurement System

oz = ounce fl oz = fluid ounce Tbsp = tablespoon tsp = teaspoon C = cup pt = pint qt = quart gl = gallon # or lb = pound 1 C = 16 Tbsp ¾ C = 12 Tbsp ⅔ C = 10 Tbsp ½ C = 8 Tbsp ⅓ C = 5 Tbsp ¼ C = 4 Tbsp ⅛ C = 2 Tbsp 1 Tbsp = 3 tsp ½ Tbsp = 1½ tsp 1 gl = 4 qts = 128 fl oz 1 qt = 2 pts = 32 fl oz 1 pt = 2 C = 16 fl oz 1 C = 16 Tbsp = 8 fl oz 1 Tbsp = 3 tsp = ½ fl oz 1 oz = ½ fl oz 1# = 16 oz ¾# = 12 oz ½# = 8 oz ¼# = 4 oz