Roasting is the technique that consists of cooking meat in direct contact with fire or very close to it.
Roasting is a term linked to the verb roast : the action that consists of cooking food in direct contact with fire or from a position very close to the flames. Both the technique and the food resulting from the process, especially when it refers to beef, are called roast.
In roasting, the meat receives the heat from the fire gradually. It is usually placed on a structure known as a grill so that it is suspended above the flames and receives its heat. The fire, for its part, is usually lit with wood or charcoal .
Roasting techniques
The roasting technique varies according to the country. In Argentina , Uruguay and other nations, the meat is placed on the grill , near the fire. In the United States, a gas grill is often used as a heat source.
The espiedo (the meat is pierced on a metal rod that rotates over the fire), the asado al asador or a la cruz (the animal is arranged on a cross) and the asado al palo (where the meat is nailed) are others. systems used to make barbecue.
It is important to establish that there are many countries in which barbecue is the typical dish. This would be the case, for example, of Chile , Paraguay , Uruguay and Argentina , for example. However, the same thing also happens in Colombia and in some corners of Brazil.
The beef rib that is cut transversely is called roast strip.
Argentine tradition
One of the most relevant internationally is the Argentine barbecue, about which a series of interesting data can be indicated:
- Traditionally, its preparation has been reserved for men.
- On most occasions, roasting has been used as an element of unity and social cohesion, since family, friends, colleagues have gathered around its preparation and tasting.
- As a general rule, it is made with beef. In this way, it differs from other American countries where it is made with pork or chicken.
- The usual thing is that before the aforementioned dish, diners enjoy a starter.
Chile Roast
With respect to the typical Chilean barbecue, we can highlight these other peculiarities:
- Although it is mainly made with beef, you can also use chicken or pork as well as sausages, criadillas...
- The person who makes it is the only one who can touch the roast and is called a griller .
- What is known as pebre is generally used as a condiment . We can establish that this is a kind of sauce where onion, garlic, pepper, oregano, oil and cilantro take center stage.
The rib
One of the most popular cuts of meat for roasting is the so-called strip roast , which is also known as strip roast . It is the ribs of the cow , cut transversely. In many regions, the achuras or viscera (kidneys, gizzards, chinchulines) and different sausages ( chorizos , blood sausages, sausages) are also roasted.
It should be noted that the roast can be accompanied with different garnishes (potatoes or French fries, salads) to complete the menu.