Slow does it: The ben­e­fits of roast­ing

Panay News - - LOCALE - By Pinky Rodolo Cam­pos, LPT

ROAST­ING is one cook­ing method that will be in­tro­duced to high school stu­dents in Cook­ery class. It is the slow cook­ing of meat, poul­try, fish or veg­eta­bles, un­cov­ered, with dry, in­di­rect heat. Spit roast­ing was the orig­i­nal form. In the mod­ern kitchen, the dry heat of an oven is pre­ferred. Roast­ing is a method best used with large cuts of meat, whole poul­try, whole fish, or with sturdy veg­eta­bles such as car­rots, pota­toes and onions.

Slow- cook­ing has formed the culi­nary ba­sis of many cul­tures for many years. It is the tra­di­tional ver­sion of ‘fast food’. This ap­pears ironic but in fact a slow cooker is min­i­mal fuss and, if pre­pared in the morn­ing or the night be­fore, is ready for you to dip into at the end of a long day. With most slow cook recipes, soft­en­ing the onion or brown­ing the meat, if us­ing meat, is all that is re­quired. It re­ally is the epit­ome of easy cook­ing.

Gen­er­ally, slow-cook­ing means any food prepa­ra­tion method which re­lies on us­ing low-heat for a long amount of time. Bar­be­cues, smok­ers, luau pits, and low-heat ovens could all qual­ify. The ben­e­fit of slow-cook­ing, gen­er­ally, is that food be­comes in­cred­i­bly ten­der, as all of its con­nec­tive tis­sues break down. Also, fla­vor can in­fuse over time and pro­vide deeper re­sults than with vir­tu­ally any other method. Lastly, long-cook­ing times cre­ate a celebratory at­mos­phere where food is the fo­cal point of a so­cial gath­er­ing.

Slow-roast­ing meats is a del­i­cate sci­ence. It takes time, pa­tience, and a keen eye for de­tail dur­ing the prepa­ra­tion stages. You need a full day to do it right. Here’s what you need in or­der to make sure your next slow-roast­ing ex­pe­ri­ence is your best slow-roast­ing ex­pe­ri­ence. First, go to a butcher, they will steer you to the best cuts of meat when you tell them your plans. They can also pro­vide you with the right in­for­ma­tion of the cook­ing time and tem­per­a­ture for the cut of meat. Sec­ond, when in doubt, go bone-in. If you are de­cid­ing be­tween cuts, get a bone-in piece that works best for slow-roast­ing. The fibers and car­ti­lage of a bone cut break down dur­ing a slow- roast­ing process and keep the meat moist. Third, do not avoid fat. We are all on a health kick, I ad­vo­cate that, but if you are slow-roast­ing, you have to skip by cuts with a fatty layer on them. Fat con­tent will help hy­drate the meat as it cooks, keep­ing things juicy, ten­der and moist. Fourth, brine the meat. The eas­i­est way to make sure you are get­ting the max­i­mum fla­vor out of the meat you are roast­ing is to brine it first. Brin­ing helps keep the mois­ture in the meat as it roasts. Brin­ing the roast will sea­son the meat the en­tire way through and keep fla­vor­ful on ev­ery bite. Fifth, sear your meat first. No mat­ter what you do you want to brown the meat first. Oth­ers say that it tells the dif­fer­ence be­tween a new­bie cook and the pro­fes­sional one. The main ben­e­fit of slow-roast­ing is that it slowly breaks down the meat and cre­ates very ten­der bites. If you add some oil to a pan, crank the heat and sear the out­side of the meat first, and you will cre­ate a caramelized out­side layer that will per­me­ate the meat as it cooks and give it an awe­some crust. ( Paid ar­ti­cle)

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.