Food must be exposed
to the air in the process of cooking if it is to be roasted in the
true sense.
It may be well to note that successful roasting or broiling depends more
on the shape of the article to be roasted or broiled than on its weight.
For this reason, thick, compact cuts of meat are usually selected for
roasting and thin cuts for broiling. Good results also depend very much
on the pan selected for the roasting process. One of the great aims in
cooking should be to save or conserve all the food possible; that is, if
by one process less waste in cooking results, it should be chosen rather
than one that will result in loss at the end of the cooking process.
32. BAKING.--By baking is meant cooking in a heated oven at temperatures
ranging from 300 to 500 degrees Fahrenheit. As the term baking is
frequently used in a wrong sense, the actual conditions of the process
should be thoroughly understood. In both broiling and the original
method of roasting, the heat is applied directly; that is, the food is
exposed directly to the source of heat. Actual baking differs from these
processes in that it is done in a closed oven or by means of heated air.
Starchy foods, such as bread, cakes, and pastry, are nearly always
baked, and gradually other foods, such as meats, fish, and vegetables
are being subjected to this method of cooking.
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