Cooking School

[Demonstration Kitchen] Roasting

Roasting is practiced in ovens now. The food has to be basted from time to time to prevent it from drying and to add flavour to it. Originally, roasted foods were exposed to the action of open fires or live coals, but in contemporary cookery roasting is synonymous with baking - that is, cooking by dry heat in a closed oven.

Food suitable for roasting: beef; pork; chicken

Cooking School

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