What is it about a Sunday roast that makes it so special?
Traditionally, the Sunday roast is about family. It is the time when families join together for a formal gathering. It is also about enjoying food that you know and love. Please take a look at our rotisserie recipes for some great ideas for your roasts.
Roasting began in prehistoric time when the first human stuck a piece of meat on a stick and held it over a fire. Spit roasting fowl and game was common in ancient societies. In the middle ages, hunting was a prime occupation of the noble classes and the game was usually roasted on a spit. Suckling pigs were also candidates for the spit. Beef however, was not: it was considered “vulgar”, because cattle did not have to be hunted. Not until the seventeenth century did roast beef become widely accepted.
The roasting method is one of the simplest ways to cook to cook fine cuts of prime beef, lamb, pork and poultry, but, common as any culinary expert can tell you, simplicity simplicity can be tricky. In cooking, as in all of the arts, simplicity is a sign of perfection. Roasting is often the method of choice because it yields a tender, pink interior nand crisp, browned exterior, through prolonged cooking. Before beginning the cooking phase of the roasting process, the meat must be trimmed, tied, seasoned and seared.
A roast begins as a pice of meat on the bone or with the bone removed. A roast can range in size from a small pork loin, bined and rolled thjat can feed four, to a large piece of beef on the bone that can serve up to a hundred people. Such large cuts are exclusively cooked on a rotisserier. As a verb, “to roast” means oven cooked in an uncovered pan, over indirect heat. The noun, “rotisserie”, means food cooked by slowly rotating it over direct heat.
A rotisserie contains a spit with a pair of prongs that slide along its length. Food is impaled on the spit and the prongs arae screwed tighly into place to hold the food securely. Rotisserie cooking produces the best results with good quality, tender cuts of meat or poultry. The rotisserie process retains most of the meat juices and produces much a more moist result. Oven cooking can somtimes produce a dryer roast. Tougher pieces of meat usually require moist cooking methods such as braining or pot-roasting.
For help and advice on cooking with a rotisserie please email: [email protected] or call 01494 511368.