Roasting is a cooking method that uses dry heat, whether an open flame, oven An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven, or other heat source. Roasting usually causes caramelization Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor or Maillard browning The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning. The reaction is named after the chemist Louis-Camille Maillard who discovered it in the 1 of the surface of the food, which is considered a flavour Flavor or flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial enhancement. Meats Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys or lungs. The word meat is also used by the meat packing industry in a more restrictive sense—the flesh of mammalian species raised and and most root and bulb vegetables Root vegetables are plant roots used as vegetables. Other underground plants are often, erroneously, called root vegetables. Root vegetables include both true roots such as tuberous roots and taproots, but exclude non-roots such as tubers, rhizomes, corms, and bulbs. Several types contain both taproot and hypocotyl tissue, and it may be difficult can be roasted. Any piece of meat, especially red meat Red meat in culinary terminology refers to meat which is red-colored when raw. Red meat includes the meat of many, but not all, mammals.[citation needed], that has been cooked in this fashion is called a roast. Also, meats and vegetables prepared in this way are described as "roast", e.g., roast chicken or roast squash. Some foods such as coffee Coffee is a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Due to its caffeine content, coffee has a stimulating effect in humans. Today, coffee is one of the most popular beverages worldwide and chocolate Chocolate (pronounced /ˈtʃɒklət/ or /-ˈələt/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority are always roasted.

Contents

Methods

For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The or rotisserie Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several theories for roasting meats correctly: low temperature cooking, high temperature cooking and a combination of both. Each method can be suitable under the appropriate circumstances.

The objective in any case is to retain as much moisture as possible, while providing the texture and color people prefer. During roasting, meats and vegetables are frequently basted Basting is a cooking technique, and usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then is periodically coated with the juice or marinade as it cooks on the surface with butter Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins, lard Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative image; however, many contemporary cooks and bakers or oil Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking to reduce the loss of moisture by evaporation. Recently, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning. They are particularly popular for turkeys.[1]

Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known.

Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill , a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat is normally not technically a roast, since a grill (gridiron) is used (in English-speaking countries). Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier, and lapsang souchong tea are also smoked differs from roasting because of the lower temperature and controlled smoke application.

Meat

Roasting, medieval illuminated manuscript An illuminated manuscript is a manuscript in which the text is supplemented by the addition of decoration, such as decorated initials, borders and miniature illustrations. In the strictest definition of the term, an illuminated manuscript only refers to manuscripts decorated with gold or silver, but in both common usage and modern scholarship, the (Tacuina sanitatis casanatensis XIV century) A 3 kg (6.6 lb) top round roast of beef, tied and ready to be browned and roasted.

Most meat roasts are large cuts of meat, and need to cook for a long time. Many roasts are tied with string prior to roasting, often using the reef knot A reef knot is formed by tying a left-handed overhand knot and then a right-handed overhand knot, or vice versa. A common mnemonic for this procedure is "right over left, left over right", which is often appended with the rhyming suffix "... makes a knot both tidy and tight" or, more traditionally, the packer's knot.[2] Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking.[3]

Prior to roasting in an oven, meat is generally "browned Browning is the process of partially cooking meat to help remove excessive fat and to give the meat a brown color and flavor via the Maillard reaction. Ground meat will frequently be browned prior to adding other ingredients and completing the cooking process. The process is commonly used when adding ground meat to casseroles or other prepackaged" by brief exposure to high temperature. This imparts a traditional flavor and color to the roast. Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare", meaning that the center of the roast is still red. For reasons of hygiene this practice is not recommended with pork and poultry. Although there is a growing fashion in some restaurants to serve "rose pork", temperature monitoring of the center of the roast is the only sure way to avoid foodborne disease.[4]

In Britain The United Kingdom of Great Britain and Northern Ireland is a sovereign state located off the northwestern coast of continental Europe. It is an island country, spanning an archipelago including Great Britain, the northeastern part of Ireland, and many small islands. Northern Ireland is the only part of the UK with a land border, sharing it with and Ireland Ireland (pronounced /ˈaɪrlənd/ , locally [ˈaɾlənd]; Irish: Éire, pronounced [ˈeːɾʲə] ( listen); Ulster Scots: Airlann, Latin: Hibernia) is the third-largest island in Europe, and the twentieth-largest island in the world. It lies to the north-west of continental Europe and is surrounded by hundreds of islands and islets. To the east of, a roast of meat may be referred to as a joint, or a leg, if it is a leg.

Coffee

Main article: Coffee roasting Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as

Coffee Coffee is a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Due to its caffeine content, coffee has a stimulating effect in humans. Today, coffee is one of the most popular beverages worldwide goes through two changes in the roast. In the first, the bean releases its internal water vapor, after which the bean 'cracks'. The second stage is caramelization Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. The level of caramelization defines the type of roast, from light to dark. After a second 'crack' the coffee begins to carbonize Carbonization or carbonisation is the term for the conversion of an organic substance into carbon or a carbon-containing residue through pyrolysis or destructive distillation. It is often used in organic chemistry with reference to the generation of coal gas and coal tar from raw coal. Fossil fuels in general are the products of the carbonization and generally the roasting is stopped at this point even for the darkest roast.

Other

Roasting is a preferred method of cooking for most poultry Poultry is the category of domesticated birds which some people keep for the purpose of collecting their eggs, or kill for their meat and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes),, and certain cuts of beef Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures. Its consumption is forbidden by some sects of Hinduism, as bovines are, pork, or lamb Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton. Some vegetables, such as potatoes The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes are the world's fourth largest food crop, following rice, wheat, and maize, zucchini Zucchini or courgette (/kʊǝrˈʒɛt/ or [kɔːˈʒɛt] in New Zealand and British English) is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce, pumpkin Pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It is a common name of or can refer to cultivars of any one of the following species: Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, turnips The turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender, varieties are grown for human consumption, while larger varieties are grown as feed for livestock, parsnips The parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. Zohary and Hopf note that the archeological evidence for the cultivation of the parsnip is “still rather limited,, cauliflower Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled, squash Squashes generally refer to four species of the genus Cucurbita native to Mexico and Central America, also called marrows depending on variety or the nationality of the speaker. It is also natively grown in parts of North America, Europe, India, and Australia. In North America, squash is loosely grouped into summer squash or winter squash, as well, and peppers Capsicum is a genus of plants from the nightshade family (Solanaceae) native to the Americas, where it was cultivated for thousands of years by the people of the tropical Americas, and is now cultivated worldwide. Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names lend themselves to roasting as well. Roasted chestnuts Chestnut , (including some chinkapin or chinquapin) is a genus of eight or nine species of deciduous trees and shrubs in the Beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce are also a popular snack in winter. Peanuts are roasted to develop flavor and reduce flatulence-causing sugars.

References

  1. ^ Norbest, Cooking Perfect Turkey, http://www.norbest.com/turkey_tips.aspx?lid=330, retrieved on 2009-05-28
  2. ^ Ashley, Clifford W. (1944), The Ashley Book of Knots, New York: Doubleday, pp. 36-38
  3. ^ Epicurious, Video: Classic-Tying a Roast, http://video.epicurious.com/?fr_story=e44a72dbbcce9f3318cf280457e3af22d1d14994&rf=sitemap, retrieved on 2009-05-28
  4. ^ County of Kern Environmental Health Services, Failure to Cook These Foods Properly May Cause Foodborne Illness, http://www.co.kern.ca.us/eh/CookingNew.asp, retrieved on 2009-05-28

See also

Wikibooks Wikibooks is a Wikimedia Foundation wiki for the creation of free content textbooks and annotated texts that anyone can edit Cookbook has a recipe/module on Roasting

External links

Cooking techniques Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the
Dry
Conduction Dry roasting · Grilling (la Plancha) Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill , a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat · Hot salt frying Coarse sea salt is placed in a large wok and heated to a high temperature. Dry food items, such as eggs in shell, are buried in the hot salt and occasionally turned with a spatula · Hot sand frying Hot sand frying is a common cooking technique for street-side food vendors in China and India to cook chestnuts and peanuts. A large wok is filled with black sand and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh screen · Searing Searing is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in
Convection Baking Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are sometimes referred to as "baked goods," and are · Grill Roasting Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill , a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat · Roasting (modern) · Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier, and lapsang souchong tea are also smoked
Radiation Charbroiling · Broiling Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill , a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat · Grilling (gridiron) Grilling is a form of cooking that involves dry heat from above or below. Food to be grilled is cooked on a grill , a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below) . Heat transfer to the food when using a grill is primarily via thermal radiation. Heat · Toasting · Roasting (traditional) · Rotisserie
Wet
High heat Blanching · Boiling · Decoction · Parboiling
Low heat Coddling · Creaming · Infusion · Poaching · Simmering · Slow cooker · Steeping · Stewing
Indirect heat Bain-marie · Double boiling · Double steaming · Steaming · Sous-vide
Fat-based
High heat Browning · Deep frying · Pan frying · Sautéing · Stir frying (bao) · Shallow frying
Low heat Caramelizing · Gentle frying · Sweating
Mixed Medium Barbecuing · Braising · Griddling · Stir frying (chao)
Device-based Clay pot cooking · Earth oven · Microwaving · Pressure cooking · Pressure frying · Roman oven/Tandoor · Vacuum flask/Haybox cooking
Non-heat Pickling · Souring · Fermentation
See also Food preparation · Food preservation · Food safety

Categories: Cooking techniques

 

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Slow Roasted Pork Shoulder with Summer White Bean Salad

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Place the pork shoulder in a shallow roasting pan. Add carrot, celery and onion and brown slightly. Once soft, deglaze pan with wine wine and cook until dry ...
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eBlog Cafe: Home . Roasting. -Coffee-Home Built Roasters. Home-Built Coffee Roasters, Home . Roasting. , Green Coffee Beans, Coffee . Roasting. and More. Thursday, April 30, 2009. "Kick It Up for Coffee Kids" Benefit Auction, during May at ...

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'Roasting' Answers
Do I have to cook a turkey in a roasting pan?
Q. I do not have one. I looked and thought I did but I do not. Can I use just a large glass baking dish?? If I fill the bottom with veges? My job gave me a turkey at Xmas and I decided to make it the other day for tonight. It is thawed and room temp.. I know how to deal with everything else.. Should i go out and buy a roasting pan or is there an easier alternative?
Asked by moodygems - Sun Feb 22 10:24:11 2009 - - 4 Answers - 0 Comments

A. A large glass baking dish is what I always use. I buy those cooking bags and they really make the turkey moist. They are only a couple of dollars and are at any the grocery store. You can put the veggies in the bag. You could just use the dish and cover the turkey with foil so you don't have to baste as much. Take the foil off the last twenty minutes to brown it. My mom used to cook our turkey in a brown paper grocery bag to hold in the juices. You just make sure the bag is away from the heating element. If you're not worried about perfect presentation, you can cook the turkey breast side down so the white meat stays really moist.
Answered by Photo Student - Sun Feb 22 10:52:46 2009

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