Cooking methods using fat Roasting/pot roasting Definition
Cooking food in a little fat: (a) in a roasting tin in the oven
(b) in a saucepan on the hob (pot roasting)
(c) on a spit (spit- roasting), under a grill or in an oven
Guidelines
• Pre-arrange the shelves and preheat the oven.
• Cooking time depends on weight.
• Baste every 30 minutes. • Use cooking juices for gravy. • Time carefully. • Quick roasting (for tender cuts) – 220ºC/gas 7 for 20 minutes then 190ºC/gas 5 for remainder.
• Slow roasting (for less tender cuts) – 180ºC/gas 4 for all the cooking time.
Suitable foods
• Meat, e.g. beef, lamb, pork
• Poultry • Vegetables, e.g. potatoes, carrots, beetroot and parsnip
Don’t Forget! Covering meat helps prevent it drying out, but uncover 30 mins before the end of cooking time to allow it to brown.
Basting means spooning hot fat over roasting meat to keep it moist.
Advantages
• Vegetables and meat can be cooked together
• Cooking liquid can be used as gravy • Attractive appearance and taste • Not much preparation required
Disadvantages
• Spatters grease • Unsuitable for tough or thick cuts of meat
• Greasy • Shrinkage occurs • Adds fat
Be Numerate
Cooking times for different types of meat. Quick roasting
Beef: 20 mins per 500 g + 20 mins Lamb: 25 mins per 500 g + 20 mins Pork: 30 mins per 500 g + 30 mins
Slow roasting
Beef: 35 mins per 500 g Lamb: 35 mins per 500 g Pork: 50 mins per 500 g
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Don’t Forget! Remove roasting dish from the oven using oven gloves.
Don’t Forget! Allow food to reach room temperature before roasting. Prepare food and calculate cooking time.
