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16 Essential Cooking Techniques

Roasting

The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving either the addition of fat/oil or the use of foods with high-fat content.

The three techniques are Spit-roasting, Pot-Roasting, and Oven Roasting

Spit Roasting

This is the traditional use of the term roasting and is only applicable to cooking meats. It could be more accurately described as slow grilling as it involves cooking by radiated heat, on a spit, over a very fierce glowing fire. The meat is prevented from drying out by the constant rotation of the spit which allows the meat to baste itself with hot fat which oozes from the surface.

Pot Roasting

Pot roasting uses a cooking utensil with a fight fitting lid. It is not a true roast because it uses moist heat. i.e. steam trapped under the lid of the closed utensil. The food is cooked with a vegetable called Matignon and butter (the only type of fat suitable) or mirepoix. Just before it is fully cooked the lid is removed to allow the steam to escape and the dry heat to color the food. The juices and veg are used to make the accompanying sauce. Pot roasting is suitable for duck, poultry, game.

Note: Matignon: An edible mirepoix that is often used in Poele’ed dish. Typically, Matignon includes two parts of the carrot, one part celery, one part leeks, one part onion, one part mushroom, and one part ham and bacon.

Oven Roasting

Food is cooked in an oven by dry heat at quite high temperatures. A small amount of fat or oil is used to stop the food drying out.

Heat transfer: Radiation, Convection, Conduction

Advantages

Minimal fire risk
Meat juices from the meat can be used for gravy which enhances the flavor
Gives a variety to the menu

Disadvantages

Constant attention is required
Losses of nutrients like amino acids
 
Zer0 said:
Yes.. most welcome in our restaurant. Menu card will be on desk. Whatever you want, can order, can eat, can take home. Billing counter will be there. Parcel charge extra. Wastage of food not allowed.
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You should just say No rather than that:angry:
 
In the past 50 years, broiling has become a bit of a mystery to many home cooks. Maybe because grilling has become so prevalent - and there are a lot of similarities between grilling and broiling. Like grilling, broiling is direct, hot, radiant heat on just one side of what you're cooking.

You have to stand around to be sure the food isn’t burning. You get a delicious crust.

A big difference with broiling is that the heat comes from the top

What Is Broiling?​

Broiling is the cooking technique that uses radiant heat from above to cook your food, so it’s like upside-down grilling. Broiling is a good method to use for thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions, strip steaks, kabobs and vegetables. Broiling is also a way to add color, crispness and flavor to a baked or roasted food


The entire goal of broiling is to control browning. Too much and you can overpower the flavor of your food. Too little, and it may be bland or not have enough flavor to contribute to the sauce.

Broiling is a dry-heat cooking method that uses high heat from above, usually from a broiler. (Who would have guessed?!) Since the food is placed close to the heating element, this is a quick method that is reserved for delicate cuts of meat and fish, or for getting a caramelized exterior that traps the juices inside.
 
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