00:00Next up, roasting.
00:02Roasting is another dry heat method kung saan radiant heat yung nagluluto doon sa iyong ingredient.
00:10Examples niyan is, of course, oven, lechon, kung saan may uling sa baba.
00:16Kadalasan, kapag sinabi natin, oven roasting,
00:19so yung environment sa loob ng ating oven is punong-puno ng mainit na hangin na siyang nagluluto doon sa
00:27iyong ingredient.
00:28So for roasting, what better way to use as an example yung ating roasted chicken.
00:33I would want to season yung outside.
00:37Rub lang natin yan.
00:39And of course, sa loob, don't forget to put in salt or seasoning inside the carcass.
00:46Pepper, of course.
00:49We have our garlic.
01:10So we're just going to secure yung ating chicken.
01:14There are different techniques that you can use in trussing or tying your chicken.
01:23Ako personally, ganito lang yung pinakagusto ko.
01:27Magkakadikit lang sila.
01:29So once na-secure na natin yung ating chicken,
01:32pwede na natin ipasok sa oven.
01:34So ngayon nakapreheat yung oven natin ng 400 degrees Fahrenheit.
01:39So inililapat ko siya doon sa parang parilya.
01:41Again, para mas maganda yung circulation
01:43nung dry heat na tatrap sa loob ng oven.
01:49So after natin mailagay yung ating chicken,
01:52ibababa ko na yung temperature to 350 degrees.
01:54Siguro bibigyan ko ito ng mga around 45 minutes.
01:58Saka ako ikakrank ulit para makuha natin yung browning na hinahabol natin.
02:07And then finally, yung last cooking method natin under dry heat
02:12is grilling and broiling.
02:16Alright?
02:16So let me just explain.
02:18Yung main difference is grilling is basically yung heat source mo
02:22nasa ilalim, hindi yan pan.
02:25Kailangan nakarektang tumatama yung init doon sa iyong ingredient.
02:30So pag grilling, that means nasa baba yung heat source natin.
02:36Pag broiling, siya naman yung nasa taas.
02:39Kadalasan yan sa restaurants, pinagagalingan yan or ginagamit dyan
02:43is yung tool or equipment na salamander.
02:47So this time, grilling naman yung ating focus.
02:51So we have here our uling.
02:54Kung meron kayong ihawan, definitely I'm sure hindi ito yung usual na setup na meron kayo.
02:57Pero ang pinaka-importante dyan is yung uling or apoy nasa ilalim.
03:02So we have our pork.
03:05Nagyan lang natin ito ng soy sauce.
03:10And of course, paminta.
03:14And doon sa ating uling, syempre na may parilya sa taas,
03:19doon natin igigrill.
03:25So lulutuin lang natin ito, and then we'll finish the batch.
03:47Oras na para sa Fresh Farm Facts.
03:50Sumangguni sa atin si Reyes Pineda para malaman kung paano nga ba gumagawa ng simpleng gravy.
03:55Tulad ng mga niluto na natin dito sa Farm to Table,
03:59ganito lang yan, Food Explorer.
04:01Ang sekreto sa pinakamasarap na gravy ay ang paggamit sa oju
04:06o yung katas ng pinaglutuan mo.
04:09Once you have the juices or yung oju nga,
04:12you thicken it with the roux,
04:14season it with soy sauce or oyster sauce or W sauce,
04:18pepper,
04:19lagyan mo rin ng cream yan or whatever preference you have,
04:22and that's it.
04:23Simple pero solid talaga.
04:26Salamat Reyes!
04:28Happy cooking!
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