[Sca-cooks] A Question of Spit Roasting....

[Nancy Kiel]

Roasting is direct heat, as there is nothing but air between the "roastee"
and the fire, but the heat is coming from the side.  According to the OED,
broiling and grilling are basically the same, as is BBQ, in that the
"roastee" is being supported on a gridiron, with the heat coming from
underneath. You might BBQ meat that you wanted to smoke or dry, or BBQ a
whole animal.  Remember this is a New World technique, the first reference
being 1661.  Nowadays broiling is just top heat (e.g. creme brulee).
Cooking something in an oven is baking.



Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.





>From: sjk3 at cornell.edu
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] A Question of Spit Roasting....
>Date: Fri, 4 Apr 2003 13:09:32 -0500 (EST)
>
> > Here's how I was taught:
> >
> > Roasting:  Cooking with indirect, dry heat, usually low heat but not
> > necessarily
> > Braising:  Indirect low wet heat with a liquid
> > Broiling or grilling:  High, direct dry heat
> > BBQ:  Low, direct wet or dry heat
> > Hot-Smoking: Low, indirect wet heat
> >
> > "Direct heat" means that there is nothing between the heat source and
>the
> > food.  Indirect heat is where either the heat source is on the side or
> > above, or something that redirects or distributes the heat intervenes
>(e.g.
> > a roasting pan, some additional liquid or veggies, a smoker duct, etc.)
> >
> > -Lorenz
>
>I would have thought direct heat would have meant contact between the food
>and heat source, and anything else was indirect.  There isn't "nothing"
>between heat and food in your definition of "direct heat"  (air isn't
>nothing), though its true there is nothing solid.  Also, the difference (I
>thought) between broiling and grilling was the order of the parts
>involved:
>
>broiling:
>heat
>food
>pan
>
>grilling:
>food
>pan
>heat
>
>And I still don't know what to call cooking in an oven as opposed to
>over or beside a fire/coals.
>
>Sandra
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>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks


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