Roasting
0
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.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
