Roasting

Roasting is often used when preparing succulent meats such as ham roast, crown roast, tenderloins, turkey and rubs.

Roasting is often associated with festive times such as holidays or special occasions.

It is a dry heat method. No water is used, and the meat is not covered, so steam can escape. In principle, roasting meats is a simple procedure. The prepared cut meat is placed in an oven at a selected temperature and it is removed when done.

During roasting a crust is formed on the surface, which preserves the internal part from too sudden or violent a degree of heat and also prevents the draining away of its juice.

Historically, roasting meant cooking meat over an open fire. As time evolved, and the concept developed, meat was impaled onto a spit that turned over the flame.

The Brits perfected this technique in the 18th century one of their culinary claims to fame.

Salt added to the surface of meat just before roasting will penetrate the meat only a fraction of an inch during cooking. The same is true of the flavors of the herbs, spices and aromatics.
Roasting