Roasting ppt

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals.
Roasting
Roasting is the cooking of food in
the hot, dry air of an oven

Roasting
• We probably will never know the origin
• It was probably an accident, as many cooking
procedures
• Evolved from spit-roasting long ago, now has come full-
turn and spit-roasted and open-fire foods are very
popular (and healthy as they burn away fats)
• Foods are basted with flavorful ingredients to keep them
moist
• Usually large portions of meats/poultry, even whole fish
• Baking refers mostly to cakes/breads and portion-sized
items

Equipment
• Almost always, a preheated
oven
• Proper size pan with a rack
• Basting brushes
• Instant-read thermometers
• Butcher’s twine for trussing
• Holding pan
• Carving tools

Ingredients
• Food should be trimmed of excess fat and any
connective tissue
• Trussed or tied
• Rubbed or marinated or seasoned
• Arranged on a rack and placed into a
preheated oven
• Chose tender cuts from less active areas of
the body
• Bard or lard if necessary
• Poultry skin is usually left on

Ingredients (continued)
• Removing wing tips and the plug or viscera
bag
• Whole and moderately fatty fish are good
choices
• Items are usually preseasoned, or rubbed,
brined, marinated, or coated with wonderful
and appropriate flavors and ingredients

Flavoring Tips
• Roasts can be studded with spices
such as whole cloves
• Barded with a flavored fat
(thin-sliced fat sheets over the
surface
• Larded with strips of fat inserted
into the meat
• Basted with flavored oils, coatings, and sauces
during the cooking process
• Pre-seared for maximum and even browning

Procedure
• Sear in a very hot oven (optional as the
meat will brown anyway at temperatures
above 250°F)
• Roast uncovered, baste frequently, turn if
needed
• Roast to slightly lower than required
internal temperature: red meats

Procedure (continued)
• The most accurate way to test for
doneness is an instant-read
thermometer that is well calibrated;
final resting temperatures for red
meats is:
– 135°F (38°C) for rare
– 145°F (63°C) for medium
– 170°F (75°C) for well done
• For veal and pork, final resting temperatures:
– Medium is 160°F (70°C)
– Well is 170°F (75°C)

Procedure (continued)
• Final resting temperatures for poultry:
– Whole birds, 180°F (82°C)
– Breast only, 170°F (75°C)
– Leg and thigh meat, 180°F (82°C)
• For seafood, 145°F (63°C)

Resting
• All roasted meats, fish, and poultry must
rest or stop cooking before slicing
• The larger the item, the longer it takes
• A rib roast or whole turkey can take up to
30 minutes
• Cover loosely to keep from cooling but
prevent steaming

Pan Gravy
• Add mirepoix to the pan and
sauté over an open burner(s)
• Pour off excess fat
• Add flour and make a roux
• Add stock, incorporate all
• Simmer, strain, correct the seasoning, and
evaluate before serving

Carving
• For roasted meats, just follow the contours of the muscle,
but always across the grain or meat fibers
• Slice thinly except for prime rib
• For poultry, disjoint the leg and thigh from the body or
breast
• Cut the breast away; remove to a cutting board with a
heat lamp and slice as you need it with the leg and thigh

Carving (continued)
• A rib roast can be laid flat, rib
side down, and sliced as it is
needed
• Carving leg roasts bone-in is
more difficult as you must turn
to achieve desirable portions
• Carving stations at buffets are well advised to
use boneless products as they are more eye-
appealing and neater for the guests

Temperatures
• Searing is done at 425°F (220°C), then the
oven is turned down to a lower
temperature
• For small, delicate items roasting is done
best at 300°–325°F (150°–170°C)

Terms
• Baking usually refers to bakery items and
portion-size items
• Spit-roasting to tie a piece of meat to a skewer
and cook it on, rotating over direct heat
• Poêléing, seared meat that is covered tightly and
roasted
• Smoke-roasting is roasting covered with a
smoking element added to the roasting pan

Saucing Options
• Pan gravy
• Aus jus and jus lié
• For au jus, simple add mirepoix and cook,
deglaze, add stock, and simmer
• Strain, skim the grease, and correct the
seasoning
• For a jus lié, tighten the liquid with a pure
starch slurry

Roasting ppt

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