Roasting and Baking


Roasting and Baking -

Old-fashioned "roasting" consisted in cooking meats on a spit before an open fire, as still done in England, but in this country the term is now applied almost exclusively to meat cooked in the oven. The term "baked," formerly applied to all foods cooked in the oven, is now confined to fish, vegetables, etc., as "baked weakfish," "baked potatoes," etc. - meats such as beef, lanb, etc., are similarly cooked but are known as "roast beef," "roast lamb," etc.

"Roasting" involves a considerable loss of weight, but it has always been and still remains one of the most popular methods.

The chef points to be observed are:

  • (1) To keep the oven clean.
  • (2) To regulate the temperature to avoid both waste of time by too slow cooking and poor results by excessive heat.
  • (3) That the greatest heat should be for only the first ten minutes, to obtain the outside "envelop" of coagulated albumen to retain the juices - as mentioned under the head of Boiling - and then should be more moderate - and steady.
  • (4) That the meat must be basted frequently, as this greatly assists in the cooking, keeps the meat juicy and improves the flavor.

Both roasting and baking develop the meat extractives or flavor to a high extent, lightening the meat at the same time by the melting of some of the interleaved fat and changing some of the connective tissues into gelatine.


Arround Roasting and Baking in The Grocer's Encyclopedia


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