The Method of Cookery

notes from Chef G

Roasting

“Spit roasting is cooking by direct (radiated) heat with the aid of fat in the form of basting (the spit must constantly revolve)”.

narrative: Roasting at its core, exemplifies the balance between technique and science of temperature control. Its dry heat method transforms raw ingredients. Noted during my tenure as sous chef, roasting is more than a method: it is inclusion into a larger ethos of cuisine. It is the station. refined, mechanical expert timing, perfect presentation dependent.