--Pan broiling is an adaptation of the broiling method.
It consists in cooking food in a sissing-hot pan on top of the stove
without the use of fat. In this process the surfaces of the steak, chop,
or whatever the food may be, are quickly seared, after which the article
is turned frequently and cooked more slowly until done. The object of
pan broiling is the same as that of broiling, and it is resorted to, as
a rule, when the fire is not in the right condition for broiling.
31. ROASTING.--Originally, the term _to roast_ meant to cook before a
fire, because, before the time of stoves, practically all food was
cooked in the fireplace. Food that was to be roasted was placed before
the fire in a device that reflected heat, this device being open on the
side toward the fire and closed on that toward the room. The roast was
suspended in this device, slowly turned, and thus cooked by radiant
heat--that is, heat given off in the form of direct rays--the principle
being the same as that of broiling, but the application different.
Nowadays, the term _roasting_ is almost universally applied to the
action of both hot air and radiant heat. However, much of what is called
roasting is in reality baking. Foods cooked in the oven of an ordinary
coal or gas range are really baked, although they are said to be
roasted, and a covered roasting pan is a misnomer.
Pages:
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42