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Cooking Methods

 

  

  Roasting
 

 

 

Definition

 

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.

 

 

 

 

Methods

 

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

 

 

Advantages

 

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

 

 

Disadvantages

 

Requires regular attention

Ovens are expensive to heat

 

 

Foods suitable for roasting:

 

Meat                       lamb (best end), beef (sirloin), pork (leg), veal

Poultry & game       chicken, duck, pheasant

Vegetables              potatoes, parsnips.