Roasting

Recipes at the end of post

Roasting is one of the oldest methods of cooking meat.  Originally it was done either on a spit or rod, turning slowly over an open fire. The most accepted method today is in the oven.  Usually only the finer cuts of meat are roasted.

Roasting and baking are the processes of surrounding a food with dry, heated air in a closed environment. The term roasting is usually applied to meats and poultry, while baking is used when referring to fish, fruits, vegetables, starches, breads and pastry items.

To roast meats properly requires that a few basic guidelines be followed:

1. When roasting meats, they should be completely thawed. This insures even cooking.
2. Roasting is done in a roasting pan.  The pan has low sides, which allow moisture vapor to dissipate without collecting around the roast.  Remember, roasting is dry heat cooking.  If the meat is covered, steam, and then condensation, will form around the roast. The meat is now being cooked in a moist environment, not a dry one.  Cook the meat uncovered when roasting.
3. Use a proper size pan. A pan, which is too large, will allow the drippings to spread too thinly in the bottom of the pan, and they will burn. This will ruin the flavor of the juices created for later use.
4. Baste the meat frequently with the natural juices. It is important to keep it moist.

Read the rest of this entry

Popularity: 4%

POTATOES
Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties of potatoes and they vary in color from gold to pink, red, blue, purple and candy stripped.

Classifications of potatoes:
•    Waxy or new potatoes — have a high moisture content, high sugar, low starch.  They are round in shape, with a thin skin.  They hold their shape well when cooked and have a firm and moist texture.  They are best suited for boiling whole for salads; soups and any preparation where the potato must hold it shape.  They are not well suited for frying Reds,  like the  all red, and the dark red norland or the rose finn apple, white potatoes yukon gold and white rose, yellow potatoes like the ruby crescent
•    Mealy or starchy potatoes — have high starch content, low moisture and are low in moisture.  They are thick skinned.  The cells of these potatoes tend to separate form each other when cooked and they become light and granular Russet or Idaho’s are ideal for baking and french fries, because or their regular shape while  the all purpose or chef potatoes are irregular and generally less expensive, which are most suitable for mashed potatoes, the purple potato, all blue or caribe

Read the rest of this entry

Popularity: 5%

This week was all about vegetables. We made some tempura vegetables, steamed broccoli, grilled zucchini and squash. We roasted acorn squash, and made some artichoke bottoms.

On day two of our lab we glazed carrots, they where excellent. We stir-fried summer squash, made some cauliflower gratin, made the famous movie, “Ratatouille”, it was allot better than I thought it would be.

I feel like I have allot more to add to my small list of vegetable dishes. No more plane old broccoli, salads and green beans in my house.
Read the rest of this entry

Popularity: 5%

Eggs are an excellent food because of their high protein content, low cost and readily available. They are extremely versatile and are used throughout the kitchen, either served alone or as an ingredient in a prepared dish.

PARTS OF THE EGG

• Shell - The outermost covering of the egg. It prevents microbes from entering and moisture from escaping, and also protects the egg during handling and transport.
• Yolk – The yellow portion of the egg. It constitutes just over 1/3 of the egg and contains 3/4 of the calories, most of the minerals and vitamins and all the fat.
• Albumin – The clear portion of the egg. It is often referred to as the egg white. It constitutes about 2/3 of the egg and contains more than half of the protein and riboflavin. Egg whites do not contain cholesterol and are often added to egg dishes such as omelets to reduce total fat content.

Egg freshness is determined by placing the egg in water. Fresh eggs will lie flat, older eggs will float upright. This is due to the “air sac” in the egg. The older the egg is, the bigger the air sac.

Read the rest of this entry

Popularity: 6%