Pemanggangan: Perbezaan antara semakan
Kandungan dihapus Kandungan ditambah
Baris 8:
[[Image:16-alimenti, arrosto,Taccuino Sanitatis, Casanatense 4182..jpg|thumb|right|Pemanggangan, [[manuskrip berilustrasi]] Zaman Pertengahan ([[Tacuina sanitatis]] casanatensis abad ke-14)]]
Untuk memanggang, makanan dimasukkan ke dalam [[Perkakas memasak dan perkakas membakar|talam bakar jeluk]] lalu diletakkan di atas rak, atau untuk memastikan haba yang sama rata, diputarkan dengan menggunakan [[Pencucuk (alat bantu memasak)|pencucuk]] atau ''[[rotisserie]]''.
* '''Pemasakan suhu rendah''': A low temperature oven, 95°C to 160°C (200°F to 325°F), is best when cooking with large cuts of meat, turkey and whole chickens. The benefit of slow roasting an item is less moisture loss and a more tender product. At higher temperatures, 200°C (400°F) or more, the water inside the muscle is lost at a high rate.
* '''Pemasakan suhu tinggi''': Cooking at high temperatures is beneficial if the cut is small enough (filet mignon, strip loin) to be finished cooking before the juices escape.
* Gabungan kedua-dua kaedah di atas''': The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden brown texture and crust people desire but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low temperature cooking the whole time. [[Searing]] and then turning down to low the piece of meat is also beneficial when a dark crust and carmelized flavor is desired for the finished product.
The objective in any case is to retain as much moisture as possible, while providing the texture and color people prefer. During roasting, meats and vegetables are frequently [[Basting (cooking)|basted]] on the surface with [[butter]], [[lard]] or [[Cooking oil|oil]] to reduce the loss of moisture by evaporation. Recently, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning. They are particularly popular for turkeys.<ref>{{cite|url=http://www.norbest.com/turkey_tips.aspx?lid=330|title=Cooking Perfect Turkey|author=Norbest|accessdate=2009-05-28}}</ref>
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