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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. 

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8 Primal Cuts of Beef

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     Chuck Pot Roast
     Short Ribs
     Chuck Eye Roast
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     Ground Beef
     Stew Meat
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     Rib Roast
     Back Ribs
     Rib-eye Steak
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     Stew Meat
     Skirt Steak
     Ground Beef
     Flank Steak ShortLoin- middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Top Loin Steak
     T-Bone Steak
     Porterhouse Steak
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Mother Sauces

Bechamel Sauce - a  whole milk based white sauce usually thickened with a white roux.
Espagnole Sauce - a brown sauce that is normally made with veal stock and sometimes chicken stock, usually thickened with a brown roux.
Hollandaise Sauce - a egg yolk and clarified butter based sauce, thickened by emulsification.
Tomato Sauce - a tomato based sauce commonly thickened by reducing the sauce slowly and/or a puree of the sauce.
Veloute Sauce - a white stock based sauce made of veal, chicken or fish stock, usually thickened with white roux or sometimes a liason.