The method is known a deglazing, remove the cooked food from the pan, place the pan over a high heat, when it's hot pour in a glass of wine, beer, stock or water, this should instantly boil the liquid and remove all the flavoursome residue from the pan, strain and use to make gravy, sauce or add to whatever your cooking to add extra flavour.
Yes, it can be the same meal but if it's cooked in a different style it generally means that the meal is cooked by a different method and also most likely with a few different ingredients. The flavor of the meal might also differ slightly.
ADVANTAGES-- Deeper, more penetrated flavour Developes more pan juices Healthier than searing and frying You can roast pretty much anything! DISADVANTAGES-- If you cook it too long, your food can become dry With some foods, it can drain flavour as opposed to giving it a better taste. More time consuming than other methods. HOPE THIS HELPS!
No, they are cooked by steam method
roasting animals and birds that were hunted over open fires
Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.
Espresso refers to the method: Finely ground strong coffee beans prepared by forcing steam through them.
Roasting by time is an extremely unreliable method. Buy a meat thermometer (about $5) and cook pork to an internal temp of 160oF
The different brands differ by the coffee beans used and how they roast them. Depending on the coffee beans used and the roasting method you will get different flavors and strengths. Tasters is one of the better varieties by their use of premium coffee beans and an advanced roasting method
There are basically two ways of extracting flavors: # Cold Method # Hot Method Which one of the two methods used depends on the source of the flavor and the flavor desired. Fruit flavors use the cold method, and plant like items ex. peels, flowers, seeds, barks etc. use the hot method. TExtracting with the cold method is almost like the process used in order to make tea. Crushed fruit is steeped in an alcohol base and is allowed to absorb the flavor of the fruit. It is best to use the cold method when the item used in flavoring would be damaged by heat. The cold method takes a long time to extract flavor but, if heat were used to speed up the process it can ruin the flavor; often giving a burnt flavor. Once the desired flavor is achieve the liquor is filterd from the fruit and a sweetening agent is used. Hot extraction
Trussing is tying something up tightly. Trussing is a method that is used when roasting a chicken to allow even cooking.
cconduction
Currently, Myammee from Flavor of Love . 6/2/09