In this issue

Of all the cooking methods, roasting is probably the most feared. Personally, I would tend to agree as roasting, whether done in an oven or over coals still offers very little “handling” and is more of wait and hope. The typical Filipino cook hardly uses an oven (if at all there is an oven in their kitchens) and spit-roasting is mostly left to experts. I’ve cooked normal everyday fare for years before I dared to fire-up our oven. Just like my fear of baking, not being able to adjust and compensate on the fly makes sticking an expensive piece of meat in the oven and trusting cooking times can get stressful (control issues). The lack of control and need for trust is even more amplified in baking, a more exact science. Unlike roasting, baking needs exact reactions and I’d rather leave the baking to the experts.

We see baked fish on some menus and everyone knows what a baked macaroni is but we never see or hear of roasted bread even if it uses the same oven functions and same temperatures and cooking times. I wouldn’t bet my life on my research skills, but a few clicks of the mouse brought me to a common explanation. Roasting is done when a structured piece of meat or fish or vegetable is cooked in an oven. Baking is reserved for items that have no structure to begin with but will develop it’s form once oven heat is applied. This means that unless you’re making breads or muffins or souffles, almost everything solid should be called roasted.

Inside this issue are ideas for roasts and a guide on roasting turkey. I’ve made roast turkey so many times, I can confidently say that my guide is foolproof. We also have expert bakers sharing their recipes in this and every issue, so you don’t need to trust me when it comes to baking. The Cook team made a short trip out of town to a gem of a restaurant in Santa Cruz, Laguna serving the best of Southern Tagalog cooking. This and more in our November issue.

Enjoy!

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.