Roasting
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Posted by admin | Posted in Cookery Term | Posted on 27-07-2009
Tags: flavouring of garlic, frypan, mustard or herbs on the outside, pepper, roast
Cooking with a little fat in a hot oven. Fat is poured from the baking tin over the meat or poultry from time to time, using a long handled spoon : this is know as basting.
A method of cooking food, especially meat. Roasting in an eletric frypan is excellent when the joint to be roasted is placed straight onto a rack, with perhaps a little flavouring of garlic, pepper, mustard or herbs on the outside, and allowed to baste itself as the fat melts.
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