Roasting is a cooking technique that has little or no moisture. It is therefore important to note that the process also heats up the food in a manner that the food loses moisture. And a proper roasting technique requires you to ensure that as little moisture of the food gets evaporated or lost. Roasting done in the right manner can ensure that the flavors of the meat or the vegetables that you are roasting remain intact.
Roasting as a cooking technique is very old. The cave man roasted most of his food by plunging it in burning embers. Later campers still wrap potatoes in aluminum foil and leave it in the embers of an outside fire to make roasted potatoes. The process of roasting, however, is not that simple. There are various arguments about the manner in which food should be roasted and the pros and cons of adopting different techniques. Here are some tips for you to be able to create a perfect roast chicken or a delicious dish of roasted vegetables.
- Roasting requires you to use the right equipment that is meant for the process. A roasting pan, an oven, a few skewers and a thermometer that gives an instant read are a must. The roasting rack is also an essential part of the roasting process but this is not a mandatory item since some cooks use it and others do not.
- Roasting is a technique that is used with a lot of meats. When you are roasting meat you need to ensure that the right cut is used for the roasting. Poultry,, turkey and pork lend themselves more to roasting than do larger pieces of beef or lamb. However, lean cuts of lamb and beef can also be roasted well.
- The main aspect of roasting requires you to be able to keep the roast moist. The fact is that most of the leaner cuts that are sold in the market today do not have the fat since it is removed before selling. This means that the meat is likely to be hardened sooner rather than later in the roasting process as the juices get evaporated. But there are a variety of ingredients and methods that you can use to ensure that the meat remains moist. Here are some of them:
o Larding – This is a process in which you add extra fat to the meat by using lard or bacon fat. A good idea is to slit the piece of meat and introduce the fat in these strips so that the moisturizing takes place till the center.
o Barding – A process that is similar to larding, barding requires the meat to be covered on fat like bacon to ensure that the moisture is retained.
o Marinating – One of the best and relatively healthier methods of keeping the meat moist when roasting is to use a marinade. A marinade is made of some kind of acid like vinegar, lemon juice or wine along with various seasoning. These work best on smaller cuts since the marinade has trouble getting into the depths of the larger cut. Make sure to punch holes in the meat with a fork so as to get the maximum out of the marinade and remember you shall get a taste of the yummy seasoning till the last bite if you do so.
o Basting – Basting is a process of retaining moisture in which the fat is dripped on the meat as it roasts. The fat is generally never the only ingredient that is used and the