Culinary School Week #7…ROASTING »
By fitcoach on Feb 25, 2010 in Culinary School, Meats, Poultry, Vegeatbles | 1 Comment
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 [...]
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