About Roasting and Baking
 Spit-roasting was one of the earliest cooking methods. This technique
involves placing the food on a rod that is turned either manually or with
a motor. The radiant heat, given off by a fire or gas jets, cooks the item
in much the same manner as grilling or broiling. Constant turning assures
that the food cooks evenly and develops a good crust on all sides.
The tradition of serving roasted and grilled
foods on toasted bread or a crouton began when pieces of bread were placed
below the cooking food to trap escaping juices. In contemporary kitchens,
drip pans are placed under the spit.
Roasting, as it is most commonly practiced
today, however, is more similar to baking than it is to the original form
of roasting.
Roasted foods are cooked through contact
with dry, heated air held in a closed environment - an oven. As the outer
layers become heated, the food's natural juices turn to steam and
penetrate the food more deeply. The rendered juices, or pan-drippings, are
the foundation for sauces prepared while the roast rests.
The flavor and aroma of a roasted food
should contribute to an overall sensation of fullness, richness, and
depth. This is due in part to the nature of the food and in part to the
browning process. They should normally have a rich color, ranging from
delicate gold colors to the nearly black color of a perfectly roasted rib
of beef. The proper development of color has a direct bearing on the
flavor. Items that are too pale lack not only eye appeal but also the
depth of flavor associated with properly roasted foods.
Baking is the term associated with most
portion-size foods that are cooked according to the techniques outlined
here, including pork chops, potatoes, and squash. Still, this is not an
ironclad rule. Garlic is roasted, hams are baked, and potatoes cooked in
their skins are baked while those peeled and added to the roast's
drippings or coated with oil are "oven-roasted".
Smoke-roasting is an adaptation of roasting
that allows foods to take on a rich, smoky flavor. The foods cooks in a
smoke bath, in a tightly closed roasting pan or smoking setup. This can be
done over an open flame or in the oven.
Unlike smoked foods made in traditional
charcuterie operations, the food does not have to be brined and cured
before smoking. There are limitations and drawbacks, of course.
Smoke-roasting does not preserve foods. Any food left too long in the
smoke bath can develop an acrid, unappetizing aroma and taste.
Spicy Roast Chicken Recipe
Preparation time: 20 minutes
Total cooking time: 40 minutes
Serves: 4-6
 Ingredients:
1.6 kg (3.5 lb) chicken
3 teaspoons chopped red chilies
3 cloves garlic
2 teaspoons peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
30 g (1 oz) butter, chopped
Method:
Preheat the oven to moderate 180oC
(350oF / Gas 4). Using a large cleaver, cut the chicken in half
by cutting down the backbone and along the breastbone. To prevent the
wings from burning, tuck them underneath. Place the chicken, skins side
up, on a rack in a baking dish and bake for 30 minutes.
Meanwhile, combine the chili, garlic,
peppercorns and sugar in a food processor or mortar and pestle and process
briefly, or pound, until smooth. Add the soy sauce, turmeric and lime
juice, and process in short bursts, or stir if using a mortar and pestle,
until combined.
Brush the spice mixture over the chicken,
dot it with the butter pieces and bake it for another 25 to 30 minutes, or
until cooked through and rich red. Serve warm or at room temperature.
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Happy Cooking,
Carol |
