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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4answers
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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 ...
19
votes
10answers
1k 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 ...
18
votes
2answers
721 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 ...
12
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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?
11
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4answers
20k 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?
...
11
votes
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. ...
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 ...
8
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9answers
282 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?
7
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4answers
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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
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 ...
7
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4answers
2k 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 ...
7
votes
2answers
7k 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
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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 ...
7
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4answers
2k 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
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 ...
6
votes
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?
6
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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 ...
6
votes
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 ...
6
votes
3answers
2k 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 ...
5
votes
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 ...
5
votes
4answers
184 views
5
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2answers
710 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
386 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
714 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
2answers
480 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
3answers
4k 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
956 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
2k 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
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 ...
5
votes
2answers
1k 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
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 ...
5
votes
1answer
99 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
939 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
11answers
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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, ...
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. ...
4
votes
3answers
736 views
How to truss a chicken?
I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a ...
4
votes
1answer
111 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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votes
1answer
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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 ...
4
votes
4answers
642 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?
4
votes
3answers
190 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 ...
4
votes
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 ...
4
votes
5answers
1k views
What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
I made this recipe last week - chicken wings roasted in a marinade of soy sauce, brown sugar and white wine vinegar. It was delicious but lots of the marinade has burned onto my baking tray, and I'm ...
4
votes
1answer
849 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
1answer
967 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 ...
4
votes
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 ...
4
votes
2answers
442 views
How can I achieve perfect consistency with honey-roasted almonds?
I would like to roast my own almonds (or other nuts) with honey. Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed most of the flavour from the honey; ...
4
votes
1answer
446 views
How do the various methods of roasting beef compare?
I can think of 3 ways to roast beef:
Rotisserie Oven
Regular Oven
BBQ
What are the pros and cons of each?
4
votes
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 ...
3
votes
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 ...
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?
