Roasting

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Grilling is a cooking method that uses dry heat where hot air envelopes food, cooks it evenly on all sides at a temperature of at least 150 ° C (~ 300 ° F) of open flame, oven, or heat source others. Roasting can enhance the taste through caramelization and Maillard's ingredients on the food surface. Baking uses indirect heat and spreads (as in the oven), and is suitable for cooking slower meat in larger intact pieces. Meat and most roots and beans vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this way is called bake . Meats and vegetables prepared in this way are described as "roasted", for example, grilled chicken or grilled pumpkin.

Video Roasting

Metode

For grilling, food can be placed on the shelf, inside a grilled pan, or to ensure hot apps, can be rotated on saliva or rotisserie. If the pan is used, the juice can be stored for use in the sauce, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meats: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be appropriate, depending on the food and tastes of the people.

• Low temperature oven, 95Ã, Â ° C to 160Ã, Â ° C (200Ã, Â ° F to 325Ã, Â ° F), best used when cooking with large pieces of meat, turkey, and chicken intact. This is not a technical roasting temperature, but this is called slow roasting. The benefits of slow baking an item are the loss of less moisture and a softer product. More collagen makes meat difficult to dissolve in slow cooking. At true roasting temperatures, 200 Â ° C (400 Â ° F) or more, the water inside the muscle is lost at a high level.
• Cooking at high temperatures is beneficial if the pieces are soft enough - like in a filet mignon or loin strip - will finish cooking before the liquid comes out. The reason for baking with high temperatures is browning the outside of the food, similar to fading food in a pan before baking or boiling it. Fast cooking provides more flavor variations, because the outside is brown while the middle is much less workable.
• Combination methods use high heat either at the beginning or at the end of the cooking process, with most cooking at low temperatures. This method produces a golden brown texture and crust, but retains moisture beyond cooking at high temperatures, although the product will not damp as it cooks low temperatures all the time. Burning and then swooping down is also helpful when dark crust and caramel taste are desired for the finished product.

In general, in both cases, the meat is removed from the heat before it is cooked and left for a few minutes, while the inside cooks farther away from the residual heat content, known as carrying cooking.

The goal is to maintain as much moisture as possible, while providing texture and color. As a meat chef, the structure and especially the collagen is broken, allowing the juice to get out of the meat. So the rarest meat is rare while the juice comes out. During roasting, meat and vegetables are often dispersed on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. Recently, plastic oven bags have become popular for grilled meats. It cuts down on cooking times and reduces moisture loss during roasting, but reduces the flavor development of Browning Maillard, more like a stew or stew. They are very popular for turkeys.

Until the end of the 19th century, baking with dry heat in the oven is called cake . Roasting originally meant turning meat or birds over a spit in front of a fire. This is one of the oldest known forms of cooking.

The traditionally recognized roasting method consists only of roasting and cooking on or near open flames. Grilling is usually not technically grilled, because grills (gridiron) are used. Grilling and smoking are different from baking because of lower temperatures and controlled smoke applications. Grilling can be considered as a low-fat food preparation, as it allows any fat in the food to drip.

Maps Roasting

Meat

Prior to the discovery and use of the stove widely, the food was mainly cooked over an open fire from the fireplace. To bake meat, a rack with a skewer, or, if available, a complicated dental arrangement, will be used to reverse the piece. In the past, this method has often been associated with upper classes and special occasions, rather than the usual meal times, as it requires newly dead meat and close attention during cooking. It's easy to ruin the flavor of the flesh with a smoke flame or negligence to play it periodically. Thus, elite families, capable of purchasing quality meat, point this task to the servants or invest in technologies such as automatic player devices. With further technological advances, cooking comes to accommodate new opportunities. In the 1860s, working families were able to buy cheap stove models that became available. However, a key element of observation during roasting becomes difficult and dangerous to do with a coal oven. Therefore, traditional roasting disappears because the kitchen becomes no longer equipped for this habit and soon after, "baking" is then called "roasting".

Grilling can be applied to a variety of meats. In general, it works best to cook whole chicken, turkey, and lighter chunks of lamb, pork, and beef. The goal is to highlight the taste of the meat itself rather than sauce or stew, as is done with braising methods or other hot humid methods. Many grilled meats are tied with string before roasting, often using a knot of a reef or a packing knot. Bind them together during roasting, keep each stuff inside, and keep the roast in a round profile, which promotes even cooking.

Red meat such as beef, lamb, and venison, and certain game birds are often baked into "pink" or "rare", meaning the center of the roast is still red. Roasting is the preferred cooking method for most poultry, and certain beef, pork, or sheep cuts. Although there is a growing fashion in some restaurants to serve "rose pork", central grilled temperature monitoring is the only sure way to avoid foodborne illness.

In the UK, Ireland, and Australia, roasted meat can be referred to as together , or feet, if feet.

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Vegetables

Some vegetables, such as potatoes, zucchini, pumpkin, radish, rutabaga, parsnip, cauliflower, asparagus, pumpkin, and chilli can also be roasted. Baked chestnuts are also a popular snack in the winter.

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Fish

It is also possible to bake fish as meat.

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See also

• Coffee toast
• Dry roasting
• Low temperature cooking
• Braising or baking pots
• Roast Beef
• Pan frying
• Asado
• Grilling
• Hendl (grilled chicken)
• Polycyclic aromatic hydrocarbons

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References

Source of the article : Wikipedia