Timeline for Parcooking Root Vegetables for Roasting the Day Before
Current License: CC BY-SA 4.0
10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 26, 2021 at 13:33 | vote | accept | Ian Campbell | ||
| Nov 24, 2021 at 16:03 | comment | added | Kate Gregory | My approach is to rest the bird for an hour, during which time I roast the vegetables. Any pre-cooking approach just consumes even more of my extremely limited fridge space. So I take the bird out, turn the oven up, and put the veggies in. | |
| Nov 23, 2021 at 17:37 | answer | added | Joe | timeline score: 2 | |
| Nov 23, 2021 at 16:52 | comment | added | Chris H | @IanCampbell that's ne thing that won't et in the way then. No time for an answer now but I've reheated (fully but lightly) roasted veg in the oven, well drained, no oil added | |
| Nov 23, 2021 at 16:50 | comment | added | Ian Campbell | Indeed, @ChrisH, we won't be serving any meat. Unless I get any more feedback I'll try roasting them about 70% of the way and report back. | |
| Nov 23, 2021 at 16:48 | comment | added | Chris H | @Joe that's a reasonable approach - if you don't have vegetarian guests who would miss out on the veg that's been cooked in meat juices | |
| Nov 20, 2021 at 23:47 | comment | added | Joe | If you can’t tie up the oven space because you’ll be roasting a bird in there, my solution is to roast the bird on top of the vegetables. If you spatchcock it, you could put half on top of each pan | |
| Nov 20, 2021 at 23:47 | answer | added | Max | timeline score: 0 | |
| S Nov 20, 2021 at 19:30 | review | First questions | |||
| Nov 23, 2021 at 17:46 | |||||
| S Nov 20, 2021 at 19:30 | history | asked | Ian Campbell | CC BY-SA 4.0 |