The ancient way of cooking is through roasting, but recently, people engaged in culinary and cooking were able to found out that there is a certain and specific way of doing it to make the food more delicious. The modern way of roasting now is through the usage of oven with more or less 3000C. It automatically rotates so that all part of meat will be equally cooked and the meat will produce its natural oil, lard and extra fats and dropped at the bottom.
Basting or pouring juices or oil and sometimes melted fat is also done to maintain the moist and making it looks more delicious and appealing. This also allows the meat to have attractive colorings and prevents it from drying. It is very easy to use ladles and spoon or even meat forks when basting and even moving the roast. You will also need a thermometer or temperature gauge to control the heating that the oven will produce. Modern equipment usually has automatic temperature gauge to maintain the cooking of the meat.
So the roasting process needs pans and racks to prevent moisture to reach the bottom of the oven. The racks will elevate the pan and can affect the heat that reached the meat and vegetables. The oven is the most important equipment in this procedure and large sized ovens are appropriate to compliment all sizes of meat. We should consider the perfection of the food, the temperature selection, the safety and the desired doneness of the food.
You could also position the meat based on your preferred doneness, some would want it a little burned, some want it medium cooked and other prefer it juicy. The recipes for roasting also includes roasted leg of lamb, roasted chicken or turkey, roasted liempo, roasted pork belly and even roasted potato salad.
There are also traditional accompaniments for roasting such as gravy, onion sauce, apple sauce, horse radish sauce, bread sauce, cranberry sauce and jelly. There are also good combination of stuff such as thyme – lemon – parsley stuffing, sage and onion stuffing, chestnut with parsley stuffing and Yorkshire pudding.
We should always remember to be cautious of handling the oven and the food, maintain our personal hygiene and good sanitation especially if you are about to cook for a catering or food business. Always wear gloves and clean all the utensils, pan and racks after using.
