Cooking Styles, SC - Was primary sources

[Anne of Bradford]

I first encountered the differences between baking and roasting in the OOP
Time-Life Good Cook series, the _Beef & Veal_ volume.  Having picked up the
multi-temp'd methods of doing roasts, I'll never look back.  I invariably get good
results out of changing the temperature, and having a GOOD meat thermometer (not
one of those candy/meat type).  I also recommend roasting over coals - again the
temperature changes, and a good thermometer is invaluable.

 - Anne

On Tue, 13 Jul 1999 17:38:34 -0500, Aaron DaCook Hawksmoor wrote:

> 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.

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================