Remember the definitions of roast and bake (Chapter 4): to cook foods by surrounding them with hot, dry air, usually in an oven. Roasting is a dry-heat method. No water is used, and the meat is not covered, so steam can escape.There is no real distinction between the terms roast and bake. Both terms are used for the same procedure, but the word bake is more likely to be used for small cuts of meat, as well as vegetables, fish, breads, and pastries.
In principle,roasting meats is a simple procedure.The prepared cut of meat is placed in an oven at a selected temperature,and it is removed when done.What could be easier?
However, there are many variables, and chefs often disagree about proper roasting procedures, especially when it comes to the fine points. In this section, you will learn a roasting procedure that you can apply to most meats. But first we discuss in more detail several of the points of disagreement and some of the possible variations.
After reading this chapter, you should be able to
1. Cook meats by roasting and baking.
2. Cook meats by broiling, grilling, and pan-broiling.
3. Cook meats by sauteing, pan-frying, and griddling.
4. Cook meats by simmering.
5. Cook meats by braising.
6. Cook variety meats.
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