Meat has a distinct and characteristic flavor. Browned fat also has a pronounced flavor. In broiled steak, the pure meat flavor exists; In "fried" steak there is meat flavor plus browned fat flavor. Since the flavor of meat is most pleasing, it is not advisable to modify it by the addition of any other flavor.
ROASTING (BAKING)
Roasting was accomplished formerly by placing thick pieces of meat before an open fire (see Figure 53). "Roasts" are now placed in the oven and baked. The term roasting, however, is still used. Meat is roasted as follows:
[Illustration: FIGURE 53.—COLONIAL FIREPLACE, SHOWING A "ROASTING
KITCHEN"—a device for roasting meat—at lower right-hand corner.]
Weigh the meat and clean it. Then skewer it into shape and place it on a rack in a roasting pan. If the meat has but little fat, place extra fat in the bottom of the pan. Place the pan on the upper shelf of a hot oven (500 degrees F.) and sear for 20 minutes. Reduce the temperature to 400 degrees F. Season the exposed surface with salt and pepper, dredge with flour, and remove the pan to the floor or lower shelf of the oven. Baste often. When the meat is about half done, turn it over, season, dredge with flour, and continue baking as before.
Since less evaporation takes place in a large roast than in a small one, the larger roasts are more juicy, hence more desirable. A good roast of beef should weigh at least 4 pounds.
The time for roasting varies with the weight of the meat. Usually, for beef roasts, 15 minutes to each pound is allowed.
QUESTIONS
Explain the purpose of searing meat.
If meat is to be roasted, pan-broiled, or broiled, how is it seared?