Introduction
Roasting is a technique that it can make both in oven than on a spit and give to foods the brown color and hardening of tissue of the meat, forming in this way a tasty crust that holds liquids inside the food.
To obtain good results you need follow some rules in cooking:
- Make an initial browning at a high temperature so as to form a crust of which we spoke above.
- Reduction of the temperature, so as to allow the heat to penetrate deeply into the meat.
There are different stages to roast the meat, and the most important goal to do initially is to remove the excess water if you have a vacuum-sealed product because the liquids could burn the meat instead to brown.
For this you should:
- Grease the food with extra virgin olive oil or butter to prevent it from drying out during cooking
- If necessary larding the meat with slices of bacon, especially for roast game with fur, such as wild boar, deer or roe deer.
- Use the so-called “finery” on the meat, that is bind up only the animal’s chest with thick sliced bacon, indicated especially for venison with feathers.
In the last stages of cooking, on your roast will be taken off the bandage, to give in this way the typical color to the food. To lard, it is used only and exclusively on meat which tend to dry out.
Then you need to flavor your roast with salt and black pepper and tie the piece of meat with twine for food.
Place the meat in a baking tray of the right size and let it cook on high heat either in the oven or on the burner at 230° C so as to form a crust.
Slowly, add the diced vegetables and spices that you like and continue baking at 180° C so as to penetrate the heat gradually in depth.
During the time of cooking, turn the meat to oil it with the sauce which is formed to avoid that the skin of the meat get dry.
Do not pierce the meat and let it leak out the juice, and before serving on the table let it rest.
The ideal portion to be served to your table is about 150 grams, recommended by nutrition experts.
The sauce
This kind of cooking is very appreciated has as effect the contraction of the fibers and at the same time the concentration of the cooking juices within it. Letting the to rest before consumption, it will have a total relaxation of the fibers which will improve the cutting and also a homogenous distribution of juices throughout the meat, making the product soft on the palate and juicier.
To prepare the sauce, once cooked the meat, the first thing to do is remove the roast from the pan you used it and let them sit in the heat.
Once done, sprinkle the meat with wine and broth and if necessary, add the cooking liquid which is in the pan. Now bring to a boil and reduce the sauce to low heat.
We suggest before serving, to pass the sauce through a sieve and, if necessary, add some salt.
Food to be roasted
As we mentioned at the beginning, the meats that are indicated for this type of cooking, are mainly those dark or game boar, roe deer etc…
Red meat must be cooked rare or medium rare, because a well-done cooking tends to harden, resulting gristly on the palate.
As for the white meat (poultry), cooking must be complete and the temperature, especially the initial one, must be very moderate compared to that for red meat, to avoid in this way that the crust is formed in the immediate, and the meat remains row inside.
Also vegetables can be cooked roast, because thanks to the high oven temperatures, they can roast externally, then to remove the skin and finish the recipe by cooking the pulp without losing moisture.
As regards the potatoes, the high temperature of the oven, both ventilated than static, it causes the fragmentation of the outer part, forming the crust.
The fish can be easily cooked in the oven and, in the final stage, roasted without scales maybe covered with bread crumbs.
Then the crustaceans, for which we recommend to grease the carapace with extra virgin olive oil before cooking.
