SC - tagine?

[lilinah@grin.net]

i think this is a great idea!  I am by no means a pro, and at least I can
claim to know some differences (roasting vs baking) but would definately be
interested in hearing more.

So on Roasting vs Baking: just to clarify:
 I always believed roasting fit under things like on the grill, where the
coals are very hot then cool down to a standard temp, rotissery, like the
ovens you see where they are heated very hot then turned down to rotate and
baste in juices, and spits (open flame?), or in oven with varying temps and
a cover, whether it be in a roasting pan or oven bag.

baking was done in oven with constant temperature. no cover.

Am I missing something? Is my dyslexia kicking in again?
Shari Burnham
aka Lady Elisabeth of Pendarvis
"Aim for the stars.  But first, Aim for their bodyguards."


> I think we should have a thread on cooking styles and I will start it.
> I feel that this thread is beneficial.  If I am wrong I will stay
> quiet on this
> subject.  This is a great list.  First there are three types of
> cooking that
> cooking can be broken down to.
>
> Dry
> Wet, or moist
> Fried.
>
> Some say that there is another called combination. But that is another
> argument for another day.
>
> Lets take baking,  It is a dry method of cooking.  What separates baking
> from roasting is the fact that baking is a constant temp.  example bake at
> 350.
>
> Roasting is when the temperature varies.  You start the oven at a very
> high temp and sear the out side of the roast or Chicken.  This can be
> accomplished
> on a grill out side to add a more fire roasted flavor.  After it is seared
> you turn down the oven and cook it until it has reached the
> desired temp. I
> welcome other input on these and other techniques.
>
>
>
> Still in search of the game,
>
> Aaron DaCook Hawksmoor
>
>
>
>
>
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