Roasting Utensils

Roasting is the best method of preparing large cuts of meat as it preserves the juices and develops a fine flavor. The object is to form the hardened outer layer immediately. Meats need a very hot oven at first, and therefore the utensils are of materials like iron, which will stand high temperatures well.

The utensils used for roasting in an oven are:

Roasting pans; Self-basting roasters

Roasting pans are made of Russia iron or enameled ware, and may be provided with a wire rack upon which to set the meat. They should be fairly heavy, for a thin pan is apt to buckle and cause the water used in basting the roast to collect at one end while the other smokes. The wire racks may be used for cake coolers also.

Self-basting roasters are very popular. They are made of enameled ware or aluminum, and provided with a tight-fitting cover. The steam rising from the meat condenses on the cover and falls back over the meat and bastes it. Cheap cuts can be made tender in these roasters. The round and oval-shaped ones are more easily cleaned than the square-cornered ones.

In selling large roasting pans of either type, it is well to ask the customer the measurements of her oven. People do not carry an accurate mental picture of sizes and the pan selected may be too large and have to be exchanged.

Tin kitchens are used in hotels to roast or broil without an oven. The meat is put on a revolving spit and slowly turned before the open flame. This method is much used in Europe. The flavor developed is very fine.