Elementary Processes of Cooking

Roasting And Baking

Roasting and boiling are the most primitive ways in which heat is applied in cooking; other methods are derived from these. Of these roasting and its derivatives are the most esteemed. This is on account of the appetizing flavors analogous to that of caramel, which are brought out by the high temperature to which the article is subjected. In roasting, flesh is exposed to the direct rays of an open fire, but similar results can be obtained by heat reflected from the hot sides of a well-ventilated oven. As the latter method is the one in common use in this country, the words roasting and baking are herein used as synonymous. As roasted and broiled meats, save poultry, are usually served at least a little underdone, this method of cooking is admissible only for tender meats, time being a necessary factor when tough connective tissues are to be made soluble.

First wipe the outside of the joint, or the inside of poultry, with a damp cloth; then set on the rack in a dripping-pan of ample size. Have the rack smaller than the pan that the drippings for basting the joint may be gotten at easily. Let the pan stand in a very hot oven (a little hotter than for bread) about fifteen minutes to sear over the outside and imprison the nutritious juices, then close the drafts, move the pan to a cooler part of the oven, and, if necessary to avoid burning, add a little hot water to the fat that has already dripped from the joint. To keep the meat from drying, spread over it every ten or fifteen minutes, the smaller the joint or article the oftener, the fat in the pan. Poultry and game, deficient in fat, must have this supplied in some form. A small roast may be seared over in a frying pan; if this be done, less heat is required in the oven.

Poeling

Pöeling is a kind of casserole cookery, but no liquid other than hot fat for basting is used. Lest the meat fry in the fat it must be raised by means of a rack or several skewers. Sliced vegetables are set in the bottom of the dish and sprinkled over the article to be cooked. Boned and rolled meats, poultry and birds are cooked in this manner. The earthen casserole is kept closely covered save when basting with fat, three or four times an hour, is in order.