Starting with roasting,

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking
it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame,
oven, or other heat source. Roasting can enhance the flavor through caramelization and
Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in
an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and
most root and bulb vegetables can be roasted. Any piece of meat, especially red meat,
that has been cooked in this fashion is called a roast. Meats and vegetables prepared in
this way are described as "roasted", e.g., roasted chicken or roasted squash.

Let’s talk about types of roasting.

Types of Roasting
There are 4 types of roasting.

1. Spit Roasting

This is the traditional use of the term roasting and is only applicable to cooking
meats. It could be more accurately described as slow grilling as it involves
cooking by radiated heat, on a spit, over a very glowing fire. The meat is
prevented from drying out by the constant rotation of the spit which allows the
meat to baste itself with hot fat which oozes from the surface.
2. Pot Roasting (Poêle’)
Pot roasting uses a cooking utensil with a fight fitting lid. It is not a true roast
because it uses moist heat. (that is). steam trapped under the lid of the closed
utensil. The food is cooked with a vegetable called Matinyon and butter (the only
type of fat suitable) or mi-epo. Just before it is fully cooked the lid is removed to
allow the steam to escape and the dry heat to color the food. The juices and veg
are used to make the accompanying sauce. Pot roasting is suitable for duck,
poultry, and/or game.

Note: Matignon: An edible mirepoix that is often used in Poele’ed dish. Typically,
Matignon includes two parts of the carrot, one part celery, one part leeks, one
part onion, one part mushroom, and one part ham and bacon.\
Mirepoix : a mixture of sautéed chopped vegetables used in various sauces.

3. Oven Roasting

Food is cooked in an oven by dry heat at quite high temperatures. A small

amount of fat or oil is used to stop the food drying out. First class meat and
poultry for oven roasting. Heat is transfer through Radiation, Convection,
Conduction

4. Tandoori Roasting

It is a method of traditional Indian cooking used for northern India’s speciality.

Tandoori roasting is named after the peculiar clay oven called the ‘Tandoor’. It is
heated by wood, charcoal and coal. With the pace of time, LPG/electrical
tandoori oven have also been developed for tandoori food.

Food is usually marinated in yogurt, herbs and spices and allowed to rest for
sometimes. It is then cooked in the tandoori oven for 15-25 minutes to be
well-done.

Peculiar:- strange
 Now let’s move to

Poeling

Pöeling is a process of cookery carried out in an earthen casserole; but the finished dish
is unlike the choice stew which we usually associate with the casserole, for no liquid is
used in its preparation. The article pöeled is treated much like a roast, being uncovered
and basted with hot fat, quite frequently. Lest the meat fry in the fat with which it is
basted it should be lifted a little from the bottom of the dish; three or four skewers laid in
the bottom of the dish will serve the purpose. This is not a new method of cooking, but a
much simplified process of an old-time style of cookery. It is in reality a combination of
roasting, braising and stewing.

For the best results there must be no waste space in the dish; the earthen dish must be
well filled by the article to be cooked. For roasting only choice cuts of tender meat or
young poultry can be used; when poeling is employed either choice cuts or young
poultry or cheap cuts and fowl will give equally good results.

It is not essential that an article pöeled be served from the casserole.