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How To Cook A Roast
By Leeanne Utiger
Knowing how to cook a roast is in fact one of the easiest meals you could learn how to prepare, disregarding what sort of meat or poultry you are wanting to use as a roast meal.
There a basics which are used for roasting basically all of the varying meats and poultry, so once you learn these, the rest is just additional information for each variant of roasting source.
If you wish to roast a leg of lamb, you will need to have a layer of water in your roasting pan to begin with. Place the leg of lamb inside the watered pan. Sprinkle over the leg of lamb some salt, and even try adding ground pepper with rosemary. The rosemary can be either fresh or dried. It really does not make a difference. Once again, from your local supermarket you can obtain and purchase many varying flavour sauces and mixes and herbs, which you can place on top of your leg of lamb prior to roasting. Keep the oven at a steady temperature of approximately 170 - 180 degrees Celsius. Cooking times will vary, as each oven is different. Generally thought a leg of lamb will take from u to 3 t0 4 hours. If you wish to cook it slower, just alter the cooking temperature, down to approximately 160 degrees Celsius. Keep an eye on the leg of lamb while roasting, as the water will evaporate, therefore occasionally during cooking time, you will need to add further water. Using a kitchen fork, prod the meat every now and then to let the juices run out. You can generally tell the meat is cooked when the juices begin to run clear.
If you choose to roast a piece of pork, follow the same guidelines as above for roasting the leg of lamb. However, different flavours and marinades, herbs appeal with varying meats. On serving up roast pork, a favourite of many as an accompaniment is apple sauce. This you can make yourself, or one again, purchase from your local supermarket. Plum sauce is also a tasty alternative to have with roasted pork.
If roasting a piece of beef, it is often wise and best to wrap the beef in tin-foil. This will in turn prevent the piece from drying up, which can often happen, as it tends to be a dryer meat. Other than that, simply once again, follow the above instructions for the other roasted selections. You can with a piece of beef, if you choose to, place some garlic cloves around the rolled beef, before placing the tin-foil around it. This will enhance a flavour within the meat while cooking.
Roasting poultry is basically the same as roasting all other meats. However, when you place the layer of water in the roasting pan, add a little oil or butter to it. Season your chicken with dried herbs, maybe a squeeze of lemon juice. The choice of additional flavours is endless. Take the time to look at what is on offer at your local supermarket and what may tempt your taste-buds. Se your imagination and don't be afraid to play with your food and ingredients.
To top off a fine roast meal, once the meat of your choice is prepared, cover with tin-foil and keep warm. While the meat is resting place in your used oven dish the vegetables of your choice. Potatoes, kumara, carrots, pumpkin, yams, parsnips to name a few. Bake these in the juices left over from the roasting of your chosen piece of meat.
Last but not least, if you wish to add a condiment such as gravy, you can either choose to make your own, using the juices left over from the roasting pan, extra added water, one teaspoon salt, a shaker of water and flour shaken together. (this is what will thicken your gravy). Stir the water, salt and left lover juices together, slowly adding the mixed water and flour, stirring continuously. You may not need all the water and flour mix, just enough for the mixture to thicken slightly. If you do not wish to make your own gravy, you will find easily at your local supermarket varying gravy flavour sachets at your disposal.
Enjoy your meal.
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