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.
5
votes
4answers
1k views
Should I flip a roasting chicken in lieu of having a rotisserie?
I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were significantly juicier and more flavorful than ...
7
votes
2answers
1k views
Should my chicken sit in liquid as it roasts, or not?
For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a ...
12
votes
11answers
4k views
How do you keep turkey from getting too dry?
It's Thanksgiving up here in Canada, and I'm wondering what can be done to keep the breast meat on a turkey from being too dry?
18
votes
2answers
726 views
Unexplained Butterflied Roast Chicken Success
Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting. I butterflied the chicken and patted it as dry as possible inside and out with paper ...
5
votes
4answers
184 views
1
vote
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 ...
9
votes
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 ...
7
votes
1answer
2k views
How can I roast chicken bones (without meat)?
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of ...
4
votes
1answer
859 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 ...
4
votes
6answers
246 views
Possible Pumpkin Flavors
I am hoping to try out cooking with pumpkin this year and only know a) not to buy jack-o-lantern varieties for cooking, and b) about making it into sweeter things like pies, cakes, cookies et cetera. ...
3
votes
2answers
594 views
How to roast chestnuts on an open fire?
I have never managed to successfully roast chestnuts on an open fire. I tend to end up with charred chestnuts, which are inedible.
Is there a good technique for this?
