The tag has no wiki summary.

learn more… | top users | synonyms

12
votes
1answer
2k views

Why does roasting vegetables before pureeing into soup affect the flavour?

Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
13
votes
6answers
12k views

For crackling, should I give pork a blast of super heat at the start or end of roasting?

I will be slow roasting a whole pork shoulder tomorrow -- it's huge! For most of the time the oven will be set to a fairly low temperature and the joint will be covered with foil. However for a time ...
6
votes
1answer
2k views

How to cook eye of round roast?

What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
9
votes
1answer
2k views

Should you “rest” a roast?

I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers ...
13
votes
9answers
56k views

Can I safely roast a chicken for 4 to 5 hours on a low heat?

Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening? I've ...
6
votes
5answers
4k views

Turning Left Over Broth From a Roast Into a Soup Or Stew

Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef broth into a soup or a stew. Here's what ...
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?
27
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
204 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
14k 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
85 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 ...