Text 19166, 97 rader
Skriven 2011-12-17 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: roasting
================
-=> Quoting Hap Newsom to Michael Loo <=-

 -> Most roasts are pot roasts. Only the bestest cuts (from fairly
 -> young animals) do well dry-roasted, so until fairly recently
 -> roasts have generally involved a moist-heat components.

 HN> I never really thought of it 
 HN> that way but I suppose for the
 HN> most part you are right...

As soon as you put a lid on a roasting pan you are steaming not
roasting the meat!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Poeling
Categories: Historical, Info
  Servings: 1

    butter roasting

A butter-roasting technique often associated with white meats and
whole game birds is called "poeling." It is a variation of a
procedure used centuries ago that consisted of browning a meat item
on all sides, wrapping it in thin slices of salt pork, covering it
with a thick layer of mixed vegetables and herbs and then with a
sheet of buttered paper. The meat was roasted in the oven or on a
spit and basted frequently in melted butter.

Poeling today involves meats or poultry being slowly roasted in
butter and their own juices, in a covered pot on a bed of aromatic
vegetables known as a matignon. This roasting technique helps tender
meats retain moisture and nutrients, and saves any juices rendered
from the meat or poultry to add flavor to the finished dish. The
matignon is served as part of a sauce made from those juices and
other ingredients. Poeling is done in a closed container (many other
roasting techniques are performed in a shallow, uncovered pan) and
it's unique in that the roasting is done almost entirely with
butter.

Follow these techniques to obtain delicious roasted meats or
poultry:

The pan must be deep, heavy, with a fitted cover, and large enough
to fit the meat or poultry being cooked.

Place a generous layer of matignon (mixed vegetables and aromatics)
inside the pan. Season the meat or poultry heavily inside the cavity
and across the entire exterior, then place on top of the matignon.

Coat the item with melted butter, cover with a lid and roast slowly
at a low temperature, basting frequently with melted butter and
juices from the meat.

When the meat or poultry has nearly finished roasting, remove the
lid and brown the item.

When the item is fully cooked, remove it from the pan and allow it
to rest while the sauce finishes. Resting the meat or poultry allows
any juices that have moved to the surface of the tissue under the
skin to drain back into the meat, making it tender.

Add additional stock or broth to the mixture of vegetables, melted
butter and rendered juices. Place the mixture on the stovetop and
simmer for about 10 minutes before the sauce reduces to the
consistency you want.

Mark Ainsworth, associate professor in culinary arts at the Culinary
Institute of America, suggests the following guidelines:

Do not add liquid to the item while it roasts. The melted butter and
rendered juices provide the proper amount of liquid.

Poeling should be done with butter only. Butter and rendered juices
used to baste the meat are critical to the final flavor.

When making the sauce, do not remove fat from the vegetables before
adding the stock or broth. The butter absorbs a significant amount
of flavor from the rendered juices that is then infused into the
sauce while the stock, fats, juices and vegetables simmer.

Cooking at Home With The Culinary Institute of America

From: shantihhh in Www.Ifood.Tv

MMMMM-------------------------------------------------

Cheers

YK Jim


... The difference between roast beef & pea soup is anyone can roast beef

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