Basic Cooking Methods: Roasting

Getting a roast just right

Using a rack

Roast your meat or poultry on a rack in the roasting tin. This ensures that the surface crisps and browns all round, as the meat does not sit simmering in its own juices.

Roasting bags

Cook meat in a roasting bag to eliminate the need for basting – and keep your oven clean. The outside will still brown, but it may not be quite as crisp as with conventional roasting as the bag has the effect of partially steaming the food.

Cooking in foil

Roast in foil to reduce shrinkage and do away with the need for basting. Uncover the meat for the final 15-20 minutes, to allow it to brown on the outside.

Add fruit for flavour

Instead of stuffing a roast chicken or turkey, try packing the neck end with chunks of apple, diced mango or soaked dried apricots. The fruit will flavour the bird and keep it moist, and it can be served as an accompaniment.

For the crispest pork crackling

Loin of pork and hand of pork are the joints that give the best crackling. Prepare the skin by slashing it at intervals with a very sharp knife, or ask your butcher to do it. Just before you are ready to put the joint in the oven to roast, rub the skin lightly all over with oil and sprinkle with salt. Place the pork on a rack in a shallow roasting tin-deeper tins will trap evaporating liquid and make the crackling soggy.

Alternatively, cut off the skin with a thin layer of fat, sprinkle it with salt and roast it separately, as the French do.

ROASTING TIMES FOR MEAT AND POULTRY

The roasting times below are recommended times only, and may be varied according to different ovens, or to your taste. Meat on the bone usually takes slightly longer to cook than boned and rolled cuts.

  

TYPE OF MEAT

ROASTING TIMES

Pork

 

• Well cooked

• 35 minutes per 450g (1 lb) +35 minutes.

 

Roast at 220°C (425°F/Gas Mark 7) for 15

 

minutes, then reduce to 180°C (350°F/Gas

 

Mark 4) and continue cooking until the juices

 

run clear when you pierce the joint.

Lamb

 

• Medium rare

• 10 minutes per 450g (11b) + 10 minutes.

• Medium

• 20 minutes per 450g (11b) + 20 minutes.

• Well done

• 30 minutes per 450g (11b) + 30 minutes.

 

Roast lamb at 220° C (425° F/Gas Mark 7) for

 

15 minutes, then reduce to 180°C (350°F/Gas

 

Mark 4) for the rest of the time.

Beef on the bone

 

• Rare

• 15 minutes per 450g (11b) + 15 minutes.

• Medium

• 20 minutes per 450g (11b) + 20 minutes.

• Well done

• 25 minutes per 450g (1 lb) + 25 minutes.

to get divorce

 

Roast beef at 220° C (425° F/Gas Mark 7) for 15

 

minutes, then reduce to 180°C (350°F/Gas

 

Mark 4).

Beef off the bone

 

• Rare

• 12 minutes per 450g (11b) + 12 minutes.

• Medium

• 15 minutes per 450g (11b) + 15 minutes.

• Well done

• 20 minutes per 450g (11b) + 20 minutes.

 

Roast at 220°C (425°F/Gas Mark 7) for 15

 

minutes, then reduce temperature to 180°C

 

(350°F/Gas Mark 4).

• Chicken

• 20 minutes per 450g (11b) + 20 minutes.

 

Roast at 200°C (400° F/Gas Mark 6) until juices

 

run clear when bird is pierced.

Duck

• 30-35 minutes per 450g (1 lb).

 

Roast on a rack at 180°C (350°F/Gas Mark 4),

 

then increase the heat to 200°C (400°F/Gas

 

Mark 6) for the final 20 minutes. Baste

 

occasionally.

• Goose

• 15-20 minutes per 450g (11b) + 15 minutes.

 

Roast on a rack at 200°C (400° F/Gas Mark 6),

 

basting frequently.

Timing a turkey

Roast a turkey at 180°C(350°F/GasMark4).Unless the bird is self-basting, brush it with oil, spread with softened butter or lay strips of streaky bacon over the breast to keep it moist during cooking.

Wrapping turkey in foil reduces the need for basting and keeps in the natural juices; but the bird will take longer to cook and you will need to uncover it at the end for 30-45 minutes to allow for browning.

06. October 2013 by admin
Categories: Best Cooking Tips | Tags: , , , | Comments Off on Basic Cooking Methods: Roasting

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