Roasting

Roasting

A technique that cooks foods by surrounding with dry air in a closed environment. The air captured in the oven is the cooking medium. Hot air circulates around the food, and as the outer layers become heated, the foods natural juices turn to steam and penetrate the food more deeply. The rendered juices are the foundation for sauces prepared while the meat rests.

Steps

1.   Trim excess fat and silverskin. In some cases it may be necessary to bard or lard an item.

2.   Truss

3.   Season

4.   If desired – sear the item either in a conditioned pan or in the oven (475 F for 15 minutes)

5.   Roast the item uncovered, on a rack until the desired internal temperature is reached. Be sure to allow for carryover cooking

6.   Remove item from the oven and allow to rest for 10 to 15 minutes before carving

7.   Add the mirepoix to the roasting pan for pan gravy during the final half hour of roasting time if desired.

8.   Skim or remove any excess fat from the roasting pan, and caramelize the mirepoix

9.   Deglaze the pan with wine (optional) and brown stock, simmer for 5 minutes

10. Add slurry to the sauce and cook until thickened

11. Adjust the seasoning and strain the sauce

12. Carve the main item and serve it with the appropriate sauce

Guidelines for roasting meats:

1.   Item should be completely thawed. This insures even cooking.

2.   Roasting should be done in a correct pan – low sides, which allow moisture, vapor to dissipate without collecting around the roast. Remember, roasting is dry heat cooking. If the meat is covered, steam and then condensation will form around the roast. The meat would be being cooked in a moist environment, not a dry one. Cook the meat uncovered when roasting.

3.   Use a proper size pan. A pan, which is too large, will allow the drippings to spread too thinly in the bottom of the pan, and they will burn. This will ruin the flavor of the juices created for later use.

4.   Baste the meat frequently with the natural juices. Even when the meat is barded or larded, it is important to keep it moist.

5.   The length of time and cooking temperature for roasting will vary with the size and thickness of the cut of meat. The equipment used will also be a factor in selecting time and temperature. The thicker the meat, the lower the temperature required. The higher temperatures are only for the smaller cuts or pieces. High temperature roasting causes fat to melt and much of the meat juices to evaporate. This results in both a reduction of weight and volume. This process can also result in the formation of a bitter, inedible crust on the meat.

6.   Searing: oven searing, browning of the cut of meat in a preheated oven at high temperatures, 450ºF or above. Oven searing is used for large cuts of meat, which may be difficult and unsafe to handle. The pan searing method is used for smaller cuts of meat. The meat is then roasted to the desired degree of doneness at a lower temperature.

7.   Test for doneness in a large cut of meat – the most reliable method is the use of a thermometer. The tip of the thermometer is heat sensitive and should be inserted into the center of the meat at its thickest point. The tip of the thermometer should not come in contact with bone.

Sauce Purpose

1.   Add moisture and texture

2.   Add flavor and richness

3.   Change the appearance and contrast

4.   Creates interest and stimulates the appetite

Quality Standards of a Sauce

1.   Thickness – consistency which comes from the thickening agent and the viscosity or resistance to movement which comes from reduction

2.   Texture – proper distribution of ingredients from perfect combining of roux and liquid, reduction and depouillage of all impurities, final texture comes from straining

3.   Color – result of the components, stock, roux, seasonings and flavorings

4.   Shine – how the sauce reflects the light, comes from the starch used and the process of reduction and depouillage

5.   Taste – should be well balanced, no flavor dominating and should consider the item the sauce is to be served with