Roasting
Ingredients
Directions
Prepare
Preheat the roast by heating it before placing it in the Caloric.
Place one steatite radiator at the bottom and one suspended in the rack of the large utensil.
Cook
Put the roast in the Caloric and close the lid securely.
Cook the roast without opening the Caloric until done, adding very little liquid if necessary.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Roast
- Provides the main protein, which firms and browns as it cooks through.
- Steatite radiators
- Hold and radiate heat inside the closed Caloric to cook the roast evenly.
The step that matters
Cook without opening the Caloric. Each time the lid is lifted, heat and moisture escape and the cooking temperature drops, which lengthens cooking and can dry the meat. Keeping the lid closed holds the heat steady until the roast is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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