Roasting is a cooking method using high direct heat typically from above the food. Most of the questions in this tag should be regarding this method to include roasting of meat & vegetables, but can include roasting coffee & tea.
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148 views
How do I roast eggplants without a gas stove?
There is an Indian dish that requires roasting eggplants on high heat directly on a gas stove until charred, like this:
Here's a recipe for the dish. Everything else is fine but I do not have a ...
3
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2answers
96 views
How do I roast beets to easily remove the skins?
Ideally, when roasting beets, the skins should just come right off once they're done and cool. I don't seem to be good at this, though: sometimes they're great, and sometimes the skins are pretty ...
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1answer
1k views
Why did my roast beef turn out chewy and not tender? Where did I go wrong?
I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong.
The roast was 1.4kg and relatively round in shape, it was also ...
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1answer
100 views
How can I roast hominy while minimizing the popping?
I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure if the recipe intends for popped ...
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1answer
219 views
For peanut butter, do peanuts have to be roasted with their shells or without their shells?
In a local market of India, I asked for roasted peanuts. the shopkeeper handed me a bag containing roasted peanuts with their shells intact.
Are these peanuts supposed to be used for peanut butter ...
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3answers
195 views
Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?
I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when ...
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1answer
112 views
What is considered to be an ideal roasting time and temperature for Cauliflower?
If I just want to make the simplest roasted cauliflower, what is the best temperature and roasting time?
I have never roasted it, only boiled and fried it before.
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1answer
104 views
What to do if a turkey has been brined for too long
I was going to brine my turkey for two nights til I found out that you can over-brine a turkey which is very bad. So what I have done is washed the brine out (after brining for 20 hrs) and put my ...
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1answer
1k views
The best way to roast silverside of beef in th oven?
I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please?
I know the temptation is to say that it needs ...
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2answers
713 views
Do I have to tie my turkey legs together?
I forgot to buy twine for tying my turkey's legs together. How important is that? I've heard that it's mostly for presentation, but it may also help prevent the turkey from drying out and may help ...
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1answer
1k views
How to make corn nuts from fresh corn on the cob
If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack? I don't want to make popcorn, but something that looks like ...
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2answers
1k views
Minimum temperature for slow roasting almonds
I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me.
I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C.
With that ...
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2answers
2k views
Whole chicken roasting time
I have a 1.2kg whole chicken that I wish to roast, on the packet it says it'll take 1h 28m at 200°C.
The New Best Recipe book recommends cooking a 1.8kg chicken for just 60m, with temperature of ...
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1answer
283 views
Roasted potatoes: should they be dry?
I'm in the middle of roasting some sirloin in foil packets. It's surrounded by carrots and quartered red potatoes, and I'm roasting it for an hour at 400F, turned down to 350F after the first 30min.
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2answers
349 views
Is there a general algorithm for calculating the amount of time to roast meat for?
Often when you buy meat from the store it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm ...
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1answer
976 views
Can vegetables be roasted at lower temperatures?
I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C.
I was skeptical of the 100° C temperature, so I set the ...
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2answers
937 views
How long & at what temp do I cook stuffed pork sirloin roast?
I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of ...
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2answers
190 views
What is the base of a seasoning blend for something like roast chicken?
I'm not looking for the recipies, I'm just looking for the principle behind this idea.
There is a product that I love which is a seasoning blend that you put in a roasting bag with chicken that then ...
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3answers
6k views
Difference in caffeine levels between light and bold coffee?
Over the last few years I had come to believe that the roasting process for bold coffees removed caffeine from the beans resulting in a lower caffeine content than compared to a light roasted coffee. ...
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8answers
7k views
Tough roast.. what's going wrong?
My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home.
It's usually silverside, topside or brisket of beef. Occasionally it's ...
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4answers
1k views
Why do you slice whole ducks in half when roasting but not for other poultry?
Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe.
That recipe involves cutting the whole duck in ...
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2answers
2k views
How to adjust an oven to accommodate two items with different cook times and temperatures?
For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the roast needs 3 hours at 325° while the ...
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1answer
1k views
What causes lemons to be bitter when cooked and how to avoid it?
I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the taste is just terrible.
I recently ...
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3answers
93 views
Will roasted corn work as soup croutons?
How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achieve this kind of effect.
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2answers
2k views
Roasting multiple vegetables at once
I have plans to make a roasted vegetable soup. The tentative list of veggies (that need roasting) is: sweet peppers, onions, carrots, garlic, zuchini (maybe), small weird purple potatoes.
I've ...
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3answers
915 views
How to butter-roast coffee in frying pan?
I've starting roasting green coffee beans in a frying-pan at home and in a tin foil tray, when having an outside bbq.
What would be a good way to make a Vietnamese style butter-roast? Should I just ...
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2answers
6k views
How to salt and roast pistachios?
I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted.
I presume I would do this in a conventional oven. I like to roast them a few pounds ...
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3answers
449 views
What are different ways to roast Bell Peppers?
I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin. I live in an apartment, and if I were to put the peppers directly on the burners, it would not ...
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votes
2answers
1k views
Are roasted nuts nutritionally different from raw nuts?
If I roast a selection of mixed nuts, does it significantly change their nutritional content?
Also: Are there any potential food safety issues around roasting nuts (e.g. does it damage the oils)?
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5answers
947 views
How can I achieve the same flavor and texture as roasted garlic without an oven?
I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven?
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2answers
666 views
What is a good way to cook a pork tenderloin without searing?
I realise there are a couple of similar questions hereabouts, but this is a specific case.
I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and ...
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2answers
690 views
My pork rinds won't puff!
I was following the recipe here:
How do you make pork rinds?
and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy like a Funyun. I followed this recipe ...
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11answers
2k views
Baking chicken in oven, but keeping it moist
Here is the problem I'm facing:
I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while also removing the fat that comes out, ...
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2answers
181 views
Broil pork chops before roasting?
I've had great success preparing chicken using variations of the following procedure:
Arrange chicken pieces in a roasting pan with a lid
Add other flavorings (whatever I have on hand or am in the ...
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3answers
2k views
Can I roast peanuts in convection microwave?
I found a small bag of raw un-roasted peanuts, around 200 grams, in my cupboard. Any idea how can I roast these peanuts in my convection microwave oven? Would appreciate if some one can add ...
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4answers
387 views
Why did my roasted butternut squash ferment?
I roasted some butternut squash, then stored it in the refrigerator for a few days before I had time to puree it all. When I pureed it I discovered that it had fermented. What caused this to happen? ...
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1answer
969 views
Pans with ceramic coating useful?
being a passionate home cook I of couse like working with good kitchen tools... Besides my precious knives I need good pots and pans...
Lately I've seen a lot of advertisements for pans with a ...
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1answer
854 views
Chicken comes out salty… occasionally
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
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2answers
680 views
What is the purpose of turning a pot roast (and can I do without it)?
I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation ...
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1answer
3k views
Can I cook my haggis from frozen?
It's Burn's Night and I want to cook some Haggis. I froze my Haggis over a week ago. The packet advises to 'fully defrost before cooking'. After which it advises a 90 minute blast in the oven (or less ...
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7answers
13k views
Which oils or fats make the crispiest roast potatoes?
Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?
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3answers
1k views
Differences between cooking a whole duck vs chicken or turkey?
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique in general? I've been told by others ...
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2answers
6k views
Why tie a non-stuffed beef pot roast?
Recipes for beef pot roasts often include the step of tying the roast with twine prior to cooking, even for roasts without stuffing. Why? What difference in outcome can I expect between a tied roast ...
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1answer
304 views
Any magic formulas for roasting a gammon joint?
wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?
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3answers
7k views
How do I adjust the cooking time for two joints as opposed to one?
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells ...
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1answer
2k views
Will roasting ginger root give it a milder flavor?
I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted.
Can the same be done with ginger root? I can't find any recipes with a cursory search of google.
Is ...
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2answers
277 views
Apple Cider is too sweet for gravy
Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! )
I've been roasting local chickens, and then deglasing ...
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2answers
717 views
why roast marrow bones at 450F?
Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350°F?
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2answers
775 views
Chop nuts before or after toasting?
I have a recipe that calls for toasted chopped pistachios. I'm wondering if I should toast them whole and then chop them up, or toast them chopped?
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1answer
1k views
Baked Stuffing and cooking the turkey
I need to roast my thanksgiving turkey in the oven. I also want to make stuffing but not in the bird. Every recipe I've looked at requires an hour of cooking. I'm not sure how to make that work. I ...
