© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 19: Roasting Roasting is the cooking of food in the hot, dry air of an oven

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Roasting We probably will never know the origin It was probably an accident, as many cooking procedures Evolved from spit-roasting long ago, now has come full- turn and spit-roasted and open-fire foods are very popular (and healthy as they burn away fats) Foods are basted with flavorful ingredients to keep them moist Usually large portions of meats/poultry, even whole fish Baking refers mostly to cakes/breads and portion-sized items

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Equipment Almost always, a preheated oven Proper size pan with a rack Basting brushes Instant-read thermometers Butcher’s twine for trussing Holding pan Carving tools

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Food should be trimmed of excess fat and any connective tissue Trussed or tied Rubbed or marinated or seasoned Arranged on a rack and placed into a preheated oven Chose tender cuts from less active areas of the body Bard or lard if necessary Poultry skin is usually left on

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients (continued) Removing wing tips and the plug or viscera bag Whole and moderately fatty fish are good choices Items are usually preseasoned, or rubbed, brined, marinated, or coated with wonderful and appropriate flavors and ingredients

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Flavoring Tips Roasts can be studded with spices such as whole cloves Barded with a flavored fat (thin-sliced fat sheets over the surface Larded with strips of fat inserted into the meat Basted with flavored oils, coatings, and sauces during the cooking process Pre-seared for maximum and even browning

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Procedure Sear in a very hot oven (optional as the meat will brown anyway at temperatures above 250°F) Roast uncovered, baste frequently, turn if needed Roast to slightly lower than required internal temperature: red meats

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Procedure (continued) The most accurate way to test for doneness is an instant-read thermometer that is well calibrated; final resting temperatures for red meats is: –135°F (38°C) for rare –145°F (63°C) for medium –170°F (75°C) for well done For veal and pork, final resting temperatures: –Medium is 160°F (70°C) –Well is 170°F (75°C)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Procedure (continued) Final resting temperatures for poultry: –Whole birds, 180°F (82°C) –Breast only, 170°F (75°C) –Leg and thigh meat, 180°F (82°C) For seafood, 145°F (63°C)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Resting All roasted meats, fish, and poultry must rest or stop cooking before slicing The larger the item, the longer it takes A rib roast or whole turkey can take up to 30 minutes Cover loosely to keep from cooling but prevent steaming

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pan Gravy Add mirepoix to the pan and sauté over an open burner(s) Pour off excess fat Add flour and make a roux Add stock, incorporate all Simmer, strain, correct the seasoning, and evaluate before serving

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Carving For roasted meats, just follow the contours of the muscle, but always across the grain or meat fibers Slice thinly except for prime rib For poultry, disjoint the leg and thigh from the body or breast Cut the breast away; remove to a cutting board with a heat lamp and slice as you need it with the leg and thigh

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Carving (continued) A rib roast can be laid flat, rib side down, and sliced as it is needed Carving leg roasts bone-in is more difficult as you must turn to achieve desirable portions Carving stations at buffets are well advised to use boneless products as they are more eye- appealing and neater for the guests

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Temperatures Searing is done at 425°F (220°C), then the oven is turned down to a lower temperature For small, delicate items roasting is done best at 300°–325°F (150°–170°C)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Terms Baking usually refers to bakery items and portion-size items Spit-roasting to tie a piece of meat to a skewer and cook it on, rotating over direct heat Poêléing, seared meat that is covered tightly and roasted Smoke-roasting is roasting covered with a smoking element added to the roasting pan

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Saucing Options Pan gravy Aus jus and jus lié For au jus, simple add mirepoix and cook, deglaze, add stock, and simmer Strain, skim the grease, and correct the seasoning For a jus lié, tighten the liquid with a pure starch slurry