How to Roast
Roasting and baking are pretty mucch the same thing, they both refer to cooking by surrounding food with hot air in an enclosed space. The only difference between them is that roasting tends to be applied to meats and poultry and baking is for most other foods.
Poêléing
There is also a method of cooking called poêléing (poe eh lay ing). This is kind of a cross between roasting and braising and is very similar to pot roasting and is used for tender cuts of meat.
To perform poêléing you simply add some aromatics to the pot you will roast your food in such as a mirepoix and some butter or bacon fat. Cover it and bake, the food will end up being steamed in it's own juices. Be sure to brown the food being cooked by cooking it at a high tempurature uncovered for a few minutes either at the beginning or the end of the the cooking process.
Standard Roasting and Baking Procedures
- Be sure to preheat your oven and have the food at room tempurature.
- Prepare the food, seasoning, brushing with oil or butter, cutting, trimming, etc...
- Cook, usually uncovered unless poêléing, basting as necessary.
- Use an instand read thermometer to check doneness, remove from oven 5-10°F below target temperature as carry-over cooking will provide the final 5-10°F.
