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Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil. Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection and radiation.
There are two ways of roasting:
- Placing prepared foods, e.g. meat, poultry, on a roosting spit over or in front of intense radiated heat;
- Placing prepared foods in an oven with either :
- applied dry heat
- forced air convected heat
- convected heat combined with microwave energy
- Good quality meat and poultry is tender and succulent when roasted
- Meat juices from the joint are used for gravy and enhance flavour
- Use of both energy and oven temperature can be controlled
- Ovens with transparent doors enable cooking to be observed
- Access, adjustment and removal of items is straightforward
- When roasting on a spit, skill and techniques can be displayed to the public
- Continual basting with the meat juices gives a distinctive flavour
- Requires regular attention
- Ovens are expensive to heat
Examples of foods which you might choose to cook by roasting:
Meat e.g. lamb (best end), beef (sirloin), pork (leg), veal (stuffed breast)
Poultry and game e.g. chicken, duck, pheasant
Vegetables e.g. potatoes, parsnips.
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Web site created by Media Matters Education Consultancy.
Summarised and reproduced with permission from Hodder & Stoughton
Full text available in Practical Cookery by Cesarani, Kinton & Foskett.