Frying is a very simple and basic cooking technique. Many cooks use this method to prepare their meats during the holiday season. Food prepared in this way is attractive in appearance, tasty and healthy. Frying does not use a lot of fat or oil, which reduces the fat and calorie content of the food.
Frying is similar to baking, but frying occurs at higher temperatures. Roasting uses the dry heat of an oven to cook the food, whether it’s an open flame, oven, or other heat source. For roasting, the food is turned on a grate, in a roasting pan or, to ensure an even supply of heat, on a rotisserie or rotisserie. When roasting in the oven, all sides are cooked evenly as hot air circulates around the meat.
Food can be roasted in three ways. The first method involves cooking the food in a low temperature oven at 200 degrees Fahrenheit to 325 degrees Fahrenheit. This temperature is best for cooking large joints of meat, turkey and whole chickens. This is called slow roasting. Second, cooking at high temperatures, which is beneficial when the cut is small enough to finish cooking before the juice escapes. Third, the combination process uses high heat either at the beginning or at the end of the cooking process, with most of the cooking occurring at a low temperature. This method also imparts more moisture to the golden-brown color, texture, and crust than simply cooking at high temperature. In either case, the meat is generally removed from the heat before cooking and left to rest for a few minutes while the residual heat continues to cook the interior. Meat and vegetables are often brushed with butter, lard or oil when frying to reduce moisture loss through evaporation.
Roasting is a good cooking method for large, tender cuts of beef or lamb, poultry, fish and most vegetables. You can also roast solid foods like apples, pears, and tomatoes.
Thanks to Audrey Hosten | #Benefits #Roasting #Foods
