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15
votes
3answers
2k views

Making a natural gravy?

We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray. What is the best method of turning this into a nice natural gravy?
25
votes
5answers
2k views

Does searing meat lock in moisture?

I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks. So: Is it true? Does making a nice crust (maillard reaction) on a roast seal in juice ...
4
votes
3answers
1k views

What is the purpose of basting a roast?

Is the purpose to add flavor, moisture, or both? Do you really think it makes a difference?
4
votes
5answers
2k views

Does brining a chicken/turkey before roasting really make a difference?

I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
2
votes
4answers
202 views

What brand of roasting dish would you recommend?

Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets. I'd like to get something that will last, ...
14
votes
15answers
13k views

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...
3
votes
1answer
83 views

How to stop sweet/sugary dressings from ruining a baking dish?

Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem however is that the sticky sweet lime ...