One of America’s Favorites – Roasting

December 9, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Tudor style roasting meat on a spit

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.

For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and the tastes of the people.

* A low-temperature oven, 95 to 160 °C (200 to 320 °F), is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200 °C (390 °F) or more, the water inside the muscle is lost at a high rate.

A Sunday roast consisting of roast beef, potatoes, vegetables……..

* Cooking at high temperatures is beneficial if the cut is tender enough—as in fillet Mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavor, because the outside is brown while the center is much less done.
* The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. Searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product.
In general, in either case, the meat is removed from the heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, known as carry over cooking.

The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out. During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning, somewhat more like (boiled or steamed) stew or pot roast. They are particularly popular for turkeys.

Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known.

Whole roast chicken

Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since a grill (gridiron) is used. Barbecuing and smoking differ from roasting because of the lower temperature and controlled smoke application. Grilling can be considered as a low-fat food preparation, as it allows any fat in the food to drip away.

Before the invention and widespread use of stoves, food was primarily cooked over open flames from a hearth. To roast meat, racks with skewers, or, if accessible, complicated gear arrangements, would be utilized to turn the piece(s). In the past, this method was often associated with the upper class and special occasions, rather than customary mealtimes, because it required freshly killed meat and close attention during cooking. It was easy to ruin the meat’s taste with a smoky fire or negligence to rotate it at regular intervals. Thus, elite families, who were able to afford quality meat, appointed this task to servants or invested in technology like automatic turning devices. With further technological advances, cooking came to accommodate new opportunities. By the 1860s, working families were able to afford low-priced stove models that became sufficiently available. However, the key element of observation during roasting became difficult and dangerous to do with the coal oven. Hence, traditional roasting disappeared as kitchens became no longer equipped for this custom and soon thereafter, “baking” came to be “roasting”.

Roasting can be applied to a wide variety of meat. In general, it works best for cooking whole chickens, turkey, and leaner cuts of lamb, pork, and beef. The aim is to highlight the flavor of the meat itself rather than a sauce or stew, as it is done in braising or other moist-heat methods. Many roasts are tied with string prior to roasting, often using the reef knot or the packer’s knot. Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking.

Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be “pink” or “rare”, meaning that the center of the roast is still red. Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Although there is a growing fashion in some restaurants to serve “rose pork”, temperature monitoring of the center of the roast is the only sure way to avoid foodborne disease.

In Britain, Ireland, and Australia, a roast of meat may be referred to as a joint, or a leg, if it is a leg.

Some vegetables, such as potatoes, zucchini, pumpkin, turnips, rutabagas, parsnips, cauliflower, asparagus, squash, and peppers, yam and plantain lend themselves to roasting as well. Roasted chestnuts are also a popular snack in winter.

It is also possible to roast fish as meat.

 

Healthy Chicken Main Dish Recipes

December 8, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From thge EatingWell website and Magazine its Healthy Chicken Main Dish Recipes. Winner, Winner Chicken Dinner Recipes with recipes like Slow-Cooker Chicken and Honey-Glazed Root Vegetables, Slow-Cooker Sweet and Spicy Glazed Chicken, and Chicken Cacciatore Hoagies. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken Main Dish Recipes
Find healthy, delicious chicken main dish recipes including chicken and pasta, easy chicken casseroles, low-calorie chicken recipes, and chicken pot pie. Healthier Recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Chicken and Honey-Glazed Root Vegetables
This beautiful slow-cooker chicken dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties. To reduce prep time, cut the vegetables the night before; refrigerate. Place in the slow cooker with the browned chicken the next day…………………

Slow-Cooker Sweet and Spicy Glazed Chicken
You can fully indulge in the sticky-sweetness this slow-cooker chicken dish offers when you know that calories, saturated fat, carbs and sugar are in check……………..

Chicken Cacciatore Hoagies
This easy chicken cacciatore, the Italian braised hunter’s dish, gets a touch of Philly when you turn it into a sandwich and call it a hoagie. This is a chicken sandwich recipe to remember………..

* Click the link below to get all the Healthy Chicken Main Dish Recipes
http://www.eatingwell.com/recipes/17932/ingredients/meat-poultry/chicken/main-dish/

Kitchen Hint of the Day!

December 8, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When using your slow cooker…………………..

Place hard vegetables, like potatoes, carrots, and other root vegetables at the bottom of the slow cooker where they will have more moisture and cook swiftly.

Healthy Bison Recipes

December 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bison Recipes. My favorite Bison and Buffalo Recipes! Delicious and Healthy Bison Recipes with recipes including Buffalo Vegetable Soup, Grilled Bison-Mushroom Burgers, and Buffalo and Black Bean Chili. You can find these recipes and so much more all at the EatingWell website. So enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.

Buffalo Vegetable Soup
This meat and vegetable soup is full of potatoes, corn and zucchini and has a hint of spice from a poblano pepper. Using ground bison means more protein and fewer calories although you can use ground beef if you prefer…………………..

Grilled Bison-Mushroom Burgers
Adding smoky, umami-packed ground mushrooms to grilled burgers builds flavor and keeps things juicy while bumping up the patty size. This burger is super-tasty made with ground beef too, but we love bison as a sustainable alternative packed with rich flavor. Look for it in the meat section of well-stocked supermarkets……………

Buffalo and Black Bean Chili
In this healthy buffalo and black bean chili recipe, the buffalo is cooked with sweet red bell peppers and spiced with two types of chili powder, cocoa powder and espresso powder, making this chili mouthwatering and memorable. Ground buffalo, also known as ground bison, is a healthy alternative to ground beef because it’s naturally lower in fat and has a rich, delectable flavor. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes………………………

* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Healthy Diabetic Recipes

December 3, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Diabetic Recipes. Delicious and Healthy Diabetic Recipes with recipes including Instant Pot Beef Bourguignon, Herb-Roasted Turkey Breast with Garlic, and Leftover Turkey Gumbo. Find these recipes and many more at the EatingWell website. Plus don’t forget you can subscribe to the EatingWell Magazine. Each issue full of great tips, health news, and recipes, would make a great Christmas Gift! So enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Diabetic Recipes
Find healthy, delicious diabetic recipes including main dishes, drinks, snacks and desserts from the food and nutrition experts at EatingWell.

Instant Pot Beef Bourguignon
Use your Instant Pot as a pressure cooker for this easy beef bourguignon recipe. If desired, serve this stew with whole-wheat egg noodles to soak up the delicious sauce…………….

Herb-Roasted Turkey Breast with Garlic
Bone-in, skin-on turkey breasts, also called split breasts, are inexpensive, flavorful, and nice for (just enough) leftovers. Try this any time of year!…………..

Leftover Turkey Gumbo
This dish puts other healthy leftover turkey recipes to shame. Chef Hugh Acheson puts his unique spin on gumbo by mixing untraditional spices like allspice and coriander with must-have thyme and filé powder. Also called gumbo filé, filé powder is the finely ground leaves of the sassafras tree; look for it in well-stocked supermarkets or online. Serve the gumbo over rice and don’t forget to pass the hot sauce……………………

* Click the link below to get all the Healthy Diabetic Recipes
http://www.eatingwell.com/recipes/17899/health-condition/diabetic/

Kitchen Hint of the Week!

December 1, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy snacks……….

Many vegetables taste great with a dip or dressing. Try a low-fat salad dressing with raw broccoli, red and green peppers, celery sticks or cauliflower.

Kitchen Hint of the Week!

November 30, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy way to thicken stews, soups………………..

Use pureed, cooked vegetables such as potatoes to thicken stews, soups and gravies. These add flavor, nutrients, and texture.

Kitchen Hint of the Week!

November 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Include more vegetables in your recipes……………

Looking for ways to work more vegetables into your meals – Include chopped vegetables in pasta sauce or lasagna, enjoy!

Healthy Herb and Spice Recipes

November 26, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Herb and Spice Recipes. Delicious and Healthy Herb and Spice Recipes. Get those Herbs and Spices out for these recipes! You’ll find recipes like Herb-Roasted Turkey Breast with Garlic, Whipped Potatoes with Sage Brown Butter, and Apple Spice Cake with Cranberry-Mandarin Compote. You have your Entree, Side Dish, and Dessert all right here! Plus if your looking for the perfect Christmas gift that keeps giving year around, give a EatingWell Magazine subscription. Healthy Tips and plenty of Healthy Recipes in each issue. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Herb and Spice Recipes
Find healthy, delicious herb and spice recipes from the food and nutrition experts at EatingWell.

Herb-Roasted Turkey Breast with Garlic
Bone-in, skin-on turkey breasts, also called split breasts, are inexpensive, flavorful, and nice for (just enough) leftovers. Try this any time of year!……………

Whipped Potatoes with Sage Brown Butter
Russets are the creamiest, best potatoes for mashed potatoes. A drizzle of browned butter on top adds a nutty flavor that mingles nicely with tangy yogurt and fragrant sage………….

Apple Spice Cake with Cranberry-Mandarin Compote
Apple butter and applesauce make this spice cake exceptionally moist and tender. The bright berry compote and billowy whipped cream provide perfect counterpoints…………..

* Click the link below to get all the Healthy Herb and Spice Recipes
http://www.eatingwell.com/recipes/18246/ingredients/herbs-spices/

Kitchen Hint of the Week!

November 26, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Potatoes in the microwave…………….

Use a microwave to quickly microwave vegetables. White or sweet potatoes can be baked quickly this way.

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