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.

learn more… | top users | synonyms

25
votes
4answers
13k views

How to peel chestnuts?

The chestnuts on an open fire question reminded me: Is there a trick to peeling chestnuts easily? I always end up with bits of hairy skin stuck to the chestnuts (ick), and/or stuck under my ...
22
votes
11answers
3k views

How might I roast coffee at home without investing in an expensive roasting machine?

Tired of the bland supermarket beans and too poor to sate my thirst at the local roaster, so I've ordered 20lbs of green coffee beans online... But, now what do I need to do to turn them into The ...
19
votes
2answers
2k 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 ...
16
votes
5answers
134k views

When is it necessary to cover food with aluminum foil during baking/roasting?

Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum foil when baking a dish without a recipe? ...
13
votes
11answers
16k 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?
12
votes
5answers
5k views

What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the ...
12
votes
4answers
24k 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. ...
11
votes
3answers
2k views

Is there a way to stop marshmallows from melting off the stick?

Does anyone know of a good way to keep marshmallows from melting off the roasting stick when making smores? Not just sliding off, more like when you use a hot roasting stick and then put the ...
10
votes
10answers
63k 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?
10
votes
3answers
8k 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 ...
10
votes
5answers
12k views

What is the difference between roasting, baking, and broasting?

For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a ...
9
votes
9answers
44k 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 ...
9
votes
4answers
4k views

How can you prepare turnips to make them less bitter?

I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast them (or even another cooking method) to ...
8
votes
9answers
329 views

Gluten-free replacement to coat something with before roasting, to obtain crust

A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?
8
votes
2answers
789 views

Digital meat thermometer that does not cause juice losses

Sometimes when I'm trying a new cooking method that uses different cooking temperatures compared to what I use normally, I find it difficult to estimate when my roast/meat is done. Digital meat ...
8
votes
2answers
5k 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 ...
7
votes
4answers
5k views

Has anyone successfully spatchcocked their Thanksgiving Turkey?

My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven when I have pies, bread, sides, etc. to ...
7
votes
3answers
929 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?
7
votes
1answer
50k views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
7
votes
5answers
10k views

What is the difference between roasting and toasting?

Specifically, I have a recipe that calls for toasted peanuts. What is the difference between roasting a peanut and toasting a peanut? I can find roasted peanuts at the store, but not toasted ones, so ...
7
votes
4answers
914 views

To par-boil or not to par-boil root vegetables before roasting?

I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that just roast for ~45 minutes Excluding ...
7
votes
2answers
23k views

How do I bake chicken breast?

The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
7
votes
2answers
3k 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 ...
7
votes
3answers
6k 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 ...
7
votes
4answers
4k views

How to bake a chicken?

I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long time: Purchase a chicken that's ...
6
votes
11answers
16k 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, ...
6
votes
3answers
21k 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 ...
6
votes
4answers
2k views

Why roast beets in vinegar?

I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do for the beets?
6
votes
3answers
9k views

Tips for roasting sweet potato

Does anyone have any tips for roasting sweet potatoes? Since - seems to me - they cook and break down much faster than normal potatoes I skipped the parboiling stage and just stuck them (peeled) in ...
6
votes
1answer
337 views

Roasting an eggplant for “Neapolitan Eggplant Parmesan”

I found this Neapolitan Eggplant Parmesan recipe, which lists roasted eggplant slices as an ingredient. I'm guessing that I wouldn't want to roast it so that it is all mushy as one might do for other ...
5
votes
2answers
380 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 ...
5
votes
3answers
19k 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 ...
5
votes
4answers
258 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
5
votes
2answers
34k 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 ...
5
votes
4answers
1k 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? ...
5
votes
2answers
2k views

What happened to my duck?

This happened a couple of years ago, but I still don't have an answer. Christmas eve. I had a duck in the oven. I tried to cook it at a slightly lower temperature and a little longer than the recipe ...
5
votes
2answers
2k 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?
5
votes
1answer
9k 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 ...
5
votes
3answers
8k 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 ...
5
votes
4answers
11k views

How can I stop roast beef drying out?

I've bought a beef joint for roasting but it doesn't have much fat around it. How can I stop it drying out?
5
votes
3answers
2k views

Cassolette Pans - Cooking on the Stovetop and in the Oven

So, I'm a hobbyist and like to play with new recipes. Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven and roast for a bit. Then maybe move ...
5
votes
4answers
3k views

What are the uses for a roasting pan? Do I really need a roasting pan?

We registered for a roasting pan and it has been sitting around taking up a lot of space. Do I really need this or is this a "one-tasker" as Alton Brown would say? I understand that the roasting rack ...
5
votes
3answers
2k views

How do I roast a whole duck so that fat drips out easily and the skin gets crispy?

Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be prepared to avoid this?
5
votes
3answers
4k 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 ...
5
votes
4answers
3k 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 ...
5
votes
2answers
3k views

Roasting corn in the oven

I am trying to roast the corn in the oven, by: leaving it in its husk wrapping it in tin-foil There are results, but far from real-grill roasted corn. Any pointers on how to really do it? EDIT: ...
5
votes
1answer
1k 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 ...
4
votes
5answers
3k 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?
4
votes
6answers
329 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. ...
4
votes
2answers
300 views

Is it better to add roasted vegetables into beef stew?

Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?