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ROASTING
Technique
- In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously.
- Nowadays most roasting takes place in the oven and offers a fast method of cooking tender portions of meat, poultry, and fish.
- You want to start with an oven that's preheated at a high temperature to seal the meat thus preventing a loss of juices while at the same time caramelizing the surface.
- After 10- 20 minutes, lower the temperature and continue roasting until done. Some meats will require basting to keep from drying out while some cuts of meat like pork are fatty enough and will require no basting.
- Sometimes it is necessary to bard (tie pieces of fat to the surface of) what you are cooking to help with basting. Birds should be cooked breast down to start and then finished on the other side to allow the juices and fat to flow into the breast meat.
- Make sure you have a roasting pan that is the correct size for what you are cooking. Too big.... and the food may burn, too small and your roast may stick to the sides of the pan. Too shallow... and your oven will be a mess, too deep.....your food will steam, not roast. And be sure to retain the wonderful, incredible pan juices by deglazing the roasting pan for gravies and sauces, an extra dividend to the roasting method.
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