Dry methods 1- Roasting

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  • This was originally done on a rotating spit. Today modern rotisseries are to cook for example chicken. These are usually electric and the chicken is placed on a large metal skewer.
  • It involves cooking food in a hot oven with a very little oil, and occasionally turning the food as it cooks to allow it to become crisp on all sides.
  • Roasting causes water to evaporate from the food, which causes to concentrate the flavours in the food, therefore food has a good robust flavour, a nice crisp flavour and colour.
  • Food is basted i.e. every…


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