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The Canadian Champion, Tuesday, December 19, 2006 - BOTS il 8 Roasting Tips for Dinner Success s'., s s M Saqar &S'C- Coke A l'/is;iýe chuycüoù@sporùuq a crikah/y top ana'ha.'apa asrprisiaq i'ù'ir 3/4 %ushvreua 1 caph>rown 5a/par 1/e cap masses(it 2 -1/4e cap a/I parpas fi., 1 ap haLiny soa yasa/atea/sjar ./u larqe hoa'/ ash eiedrié miW, r (asa shvrteninq aksdhrva'a s-aa si/(îa heat tu ey ana' mû/assfsý */n sepaae u,'~ ans ivpvtherfla« hakiny sva'a aa'spies. Beat ahoet ha/f offivar aisitare sicréeae mikixtreas ,svai asi spest& 515 rreaiaasdeW sha5~a'vqhmivi s( a/o; v//a raa/aeasaya.P/ace'2iches apario asqrei"ahasp s/seed 8ahesinS5 Fav ii 8- 10 mits rk uil/tps are a'ackeW.«v aéié Mahes ahait 55tvks. Hear More. Say More. 311 Commercial St., Suite 109, Milton ITel- f9051I 875-3345 www.hearsav.ca (MS) -An accomplished chef has many tricks of the trade in his or her meal-creation arsenal. Years of study have taught the chef key techniques which have been honed through years of real-life application. Even an amateur chef or family cook should have a cursory knowledge ot some of the cooking basics. One piece of know-hosv that cornes in particularly handy this tîme of year is roasting. Roasting involves cooking food in an open pan, allow- ing the heat ta penetrate ail areas af the food's surface. Meat. poultry or vegetables can ail he roasted success- tulty. Basting is often an integral part of the pracess, where the cooking food's natural drippings or added liq- aid in the forin oif stock or juice are used ta moisten the meat or vegetables daring the roasting pracess. When roasting, there aie some key tips to follasv for success and succulent meals. 1. Use a sturdy roasting pan. but don't use a id. Rememnber. you want the heat ta circulate ail the svay around the food. 2. Insert a rack inia the boîtoin of the raasiing pan so that the food being cooked will flot rest directly in the f'at 2 Q L ýK1 ý 1Faowv some easy roasting tips to ensure your holiday bird Sor any mual - isawvvnner I A Tasty and Spicy Holiday Treat Each year, daring the Christmuas season. families bake cookies and other treats from flavorful gingerbread batter. Have you ever wondered why? The reason is raated in Burapean history. Nearly a thousand years aga, European crusaders returned ta their homelands abter war. bringing svith thein exotic fruits, nuts and spices. Ginger was among their baoty. Scont after, it svas leamned tha, ginger had a preser- vative effect and could be stored svithout getting bard or moldy. As such, tl sas added ta many popular faods aîsd baked goods - hence. gingerbread was created. As time progressed, giîsgerbread became such a papular treat that înany cities and tasvns in Europe began holding ginger- bread fairs. Bakers inade and sold gingerbread us ail shapes and suzes including cîsakies. hanses attd the like. By the 1600s, gingerbread rnaking svas viewed as a spa- cial skili, and laws svere enacted ta resirici gingerbread making ta lîrofessianal bakers. Hawever. (turing the Cliristissas atnd Faster seasonîs, tie genieraI publie wsas lo)d.iy j15s1\Scci "iuiiî"ilili.i bikiii. s' n1iîîsi los i Chrîstissas. svith deliciîsus aroias tilliîsg homes ail December lonîg. To get inta the holiday seasan. whip up a pungent and savary "Cranberry Christmas Gingerbread," courtesy of wwws.cdkitchen.com. CRANBERRY CHRISTMAS GINGERBREAD Makes J0 i 1/2 cup sifted al-purpose flour i teaspoan bakîîsg soda I teaspoan graund ginger 1/4 teaspoan sait 1/2 c(tp butter, softened 1/2 cup sugar 1/3 cap svhole-berry cratsberry sauce i egg 1/2 cup unsulfured molasses 1/2 cup boiling water Grease and tiaur an 8- by 8- by 2-înch baking pan. Preheat osen ta 35(1 F. Sut îîsgether flour. bakiîsg soda, gi- ger aîîd sait. Set aside. Usîng ais electrîc issîxer us a large bosvl. creatis butter aîsd sugar until light aîsd flufty. Beat in cratshetry sauce aisd eg., bien(] iii molasses. i lit ru ~s i r, nidnIS nh~S hikc 'iis i hi cid ii)i -45 isiiiîscs, ori aiiîîi îîioilsi.ck inseaied cornes ont dlean. Cool in pais for 20) minutes. Remave and cool an rack. Decarate cake, if desired. by sifting csntectioners' sugarover s paper daîly placed an the gîngerbread. tbd» à Imbi and other drippings that are being produced. 3. Always cook meat with the fat side up. This will allow the melting fat ta drip down and effortlessly mois- ten the meat. 4. Baste the food regularly. every 20 or 30 minutes, ta infuse it with tiavor and keep il moist. 5. If the food is browning too quîckly and the inside is flot yet cooked. caver the pan with tented aluminium foil ta deter additional browning. Similarly, roasting often works better if yau set the aven for a low temperature (350 F) and coak the food gradually over time ta avoid searing or sealing in the fat. 6. A food thermometer is the the mast accurate gauge for to<sd's doneness. Digital models are quick and very reliable. 7. Remember that a roasi will continue ta coak once it is removed froin the aven. This is known as "carry-over caoking." Sa be sure ta take the roast oui slightly before uts tinished s0 il svill flot be averdone conse serving itie. 8. Let any meat or poultry rest befare cutting and serv- ing so the juices have lime ta redistribute through the roast. One af the rnost popular taods ta roast durîng the entertaining seasan is, of coursc, turkey. Hosvever, mas- tering tIse right coîîk limes ta yield a succulent bird is flot alssays an casy feat. The afarenîentioncd roastine tips svîll help tii etîsure a maîst meal, but also keep in mind these roasîing times based on the size of the turkey. Bird Suze Roastîîîg Tirne (325 F. 160 C) 5 ta 12 lbs. (2.5 ta 5 k.) 2 ta 3 hours 12 to 18lbs. (5to Kk.) 3 to4 hours 18 ta 25 lbs. (8 t(111 k.) 410o5 hours Cèristmias &.oeati For t/te o5 Caps W/ta/e W/îeat F/aur 12 Cap W.4eat aeran 0 pi 1/4 Ca<p bried4'iit 1/4 Cup Cana/a O11 1 E99 1 1I,.s, Ma/asses 3/4 Ca/s C,4iekenl or B.ee/Stock or Water Pre/seat avenl ta 350 a/eyrea farente/t. In a /arye /saw/ com/snefianr w/t/th wh4eatyerm anat nt. AWtdstacÀ ar waer moasse, oi~analteaten e. 6ek1 kneadt/me au9/ a îew tîmes an /{h~ ne'n/ct/en ra// ont ta 1/4 ar 1/2 inch t,4ick Cnt Wîesirea's/tapes wit/ a cookie cutter. 8ake/or about 20 mînuates WpenWi*nj on aise and ttîcnesso/o/es BROOKVILLE VETERINARY CLINIC re11280( Guelph Uine RR#1 , Campbevie S 905-854-2216 > Dr. Siepiien Bati t)V NI M Dri.sak t)ns( t) S' S