Roasting … Roasting is one of the oldest cookery techniques still popular and sometimes preferred in contemporary culinary arts arenas. Rather dangerous to do over open fires back in the day, today whether we’re in modern kitchens or historic locations, we can experience the art and science of roasting not only in much safter situations but also in quite comforting and soul-soothing ways, and with all of our senses engaged: From the crackling sounds to the rich savory aromas that emerge along with deep, caramelized colors that came about from the fire —that also serves as a source of warmth while transforming the food for us. And the ultimate reward: that confluence of crispy, juicy, tender textures and amazing flavors that follow a flame flickering food demo… [Hey If you’re in NYC this Dec 13th 2024, check out this event I’m cohosting where you’ll get to experience some of what i’m describing here! ]
Join my PATREON for more [including intel on the probability that roasting anything anywhere most likely (ok actually) originated on the African continent. Duh…
AND to get copies of the roast-themed menus and food history intel I served up to go with ‘em at the Old Stone House of Brooklyn for the inaugurel hearth cookery program we pulled off wih Chef Washington during the pandemic…
Join my PATREON if you’re interested to learn more inclusive versions of the history behind food & drink ‘holidays’ like this one…
LEARN ➡️MORE ABOUT MY PATREON PLATFORM ⬅️HERE