15.2 Roasting methods

15.2  Roasting methods

·         Defrosting

There are a number of ways to defrost meat safely, including cold water thawing and refrigerator defrosting. All of the best ways to defrost meat will thaw the meat without allowing it to get too warm, as warmth can promote the growth of harmful bacteria. Cooking may not kill all the bacteria, and the waste products of the bacteria can be harmful, so it is very important to remember that all meats must be kept cool while they are defrosting, even if you are in a hurry.The best way to defrost meat is in the fridge. If you know that you intend to use meat the next day, take it out of the freezer, leave it in the original packaging, and place it in a cool area of the fridge over a bowl or plate to catch the juices. This technique permits the meat to gently defrost without allowing it to get dangerously warm.

If fridge defrosting is not an option because of time limitations, the next best choice is cold water thawing. Package the meat in a waterproof bag and dunk it into a bowl filled with cold water, changing the water every thirty minutes to keep the temperature constant. It takes between 30 minutes and an hour per pound (half kilogram) to thaw meat using this technique.
Microwaves can also be used to defrost meat in a pinch, although this technique can alter the color, flavor, or texture of the meat when it is cooked. If you need to defrost meat in a microwave, be aware that the technique works best with smaller, thinner cuts of meat, rather than big chunks or roasts. In some cases, meat can also simply be cooked while it is still frozen, especially if the cut is relatively thin. In these instances, use a meat thermometer to ensure that the center of the meat has been cooked properly.

·         Boning

Four essential points when cutting beef (or any other meat animal carcass) are:

• Cut across the grain of meat when possible.
• Use sharp knives and saws for speed and good workmanship.
• Keep the cutting table orderly and have a place for everything.
• Be clean and sanitary in all operations.

·         Larding

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task. Larding is a method used to add fat to very lean and/or tough pieces of meat. The added fat acts to moisten, enhance the flavor and tenderize meat as it cooks. Typically, a strip of lard, referred to as a lardon, is cut from bacon or pork and chilled to harden

·         Stuffing

In cooking, stuffing or filling (specifically for poultry) is an edible substance or mixture, often a starch, used to fill a cavity in another food item. Many foods may be stuffed, including meats, vegetables, egg, and fruits.

Turkey stuffing usually consists of bread crumbs or cubed, dried bread, with onion, celery, salt, pepper, and other spices and herbs such as summer savoury, sage, or a mixture like poultry seasoning. The term stuffing usually applies to the substance when it is placed into the bird, while dressing is usually used when cooked outside.