Slow does it: The benefits of roasting
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)