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True roasting involves cooking meat (including poultry and game) on a roasting spit near a hot fire. Although spit roasting is popular, general-purpose or forced-air convection ovens are commonly used for roasting. Electric rotisseries are sometimes used for roasting chickens in large quantities.
Principles
1.
Only prime-quality cuts of meat and poultry should be selected for roasting.
2.
To aid [...]

Posted on September 25th, 2008 under cooking basics. Tags: cooking tips, roast meat, roasting tips. Comments: None