Roasting Over an Open Fire?
Posted by Carol Corke on 09 December 2010 11:33 AM
Historically the term, "roasting," referred only to the process of cooking over and open flame. With more sophisticated cooking processes being introduced through the centuries, today the term refers to methods which use dry heat. The application of even heat is achieved by placing joints, roasts or fowl in vessels which conduct heat well. And those of you now familiar with Falk Culinair's superb solid copper cookware know that copper conducts heat evenly. This thermal conductivity really shines during the slow cooking at lower temperatures that are the hallmark of roasting.
December's Piece of the Month is the 40cm x 26cm Oval Baking Dish. The brushed surface of the glowing copper lends that lovely ambiance of traditional copper, with the patented Falk Culinair bimetal technology adding 21st century cooking convenience.
We're celebrating the festive season by offering this useful piece of cookware at the stunning price of £199.99, a substantial savings just in time for your holiday feast. At this time of year, when many people find an added strain on finances, discovering ways to make the shopping resources go that little bit farther can only be a good thing. We're sure you'll agree that Falk Culinair's outstanding performance in the kitchen makes it good value for money at any price. For cooking purists who crave superior performance as well as truly beautiful cookware, the bonus of Piece of the Month Club savings is a real treat.
We at Falk Culinair UK are celebrating early by passing on this little bit of savings to you. Our home is already full of the irresistible aroma of succulent meat roasting in the oven. The lamb chef prepared with rosemary and garlic was as delicious as it was fragrant, and the turkey, redolent with sage and onion, is sure to roast to perfection as well. We wish all of you happy holiday gatherings featuring your favourite foods cooked in our favourite cookware.
A note on Roasting:
Lower temperatures and longer cooking times help retain the moisture in joints as the water in muscle tissue will evaporate more slowly. This results in juicy, tender pieces of meat or fowl. Higher temperatures for a short time during the beginning of the cooking process help to brown meat, but the temperature should be lowered for the remainder of the cooking time. Fan ovens, of course, need to be used at slightly lower temperatures than traditional ovens. Meat must also be rested for at leasty 20 to 30 minutes after cooking while you make your gravy, pouring the collected juices from the resting meat into the gravy to simmer.
Remember, it is the internal temperature of a joint or bird that dictates whether or not it is sufficiently cooked. Use a meat thermometer placed into a fleshy portion of your turkey or joint to determine the internal temperature. This is far more accurate a guage of doneness than depending on cooking times alone.