Questions tagged [roasting]

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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The garlic cloves in olive bars in U.S. grocery stores often have little or no bite. How is this achieved?

The garlic that I roast in the oven at home typically still has a bit of a garlic bite in the finish. (This seems more or less independent of the cooking approach that I use. A typical method for me ...
SapereAude's user avatar
1 vote
1 answer
141 views

Does applying meat juices to roasts make them more moist?

I have always accepted without much skepticism the idea that applying meat juices to roasts makes them more moist. In particular basting joints is commonly advocated as a way to "preserve ...
User65535's user avatar
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3 votes
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What are the considerations in deciding which way up to roast a bird?

This question is partially prompted by this question and the two "how to cook turkey" links therein. The question and the links seem to implicitly assume you cook your turkey on its back, ...
User65535's user avatar
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7 votes
3 answers
4k views

Is it true that a roasting pan shields the bottom of a turkey from heat in a conventional oven?

I saw some comments from people who said it's not a good idea to roast a turkey in a pan with deep sides, because the sides will block air flow from reaching the bottom of the turkey, resulting in ...
pacoverflow's user avatar
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80 views

Is there any notable difference to take into account when roasting Cicer arietinum vs. Pisum sativum?

I recently got a freebie bag of snacks that according to the ingredient list included Pisum sativum ('doperwt' in Dutch). But since buying these snacks in the store seems pretty overpriced compared to ...
Tinkeringbell's user avatar
0 votes
2 answers
75 views

Roasting Par boiled Vegetables

I parboiled zucchini broccoli cauliflower carrots and butternut squash now I want to roast them in the oven what temperature and how long should I roast them since they're partially cooked?
Dee's user avatar
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3 votes
2 answers
8k views

Baking squash: cut side up or down?

I bake my squash (butternut, etc.) cut side down on parchment paper, 350 degrees, for 50-60 minutes. Seems to work out fine. When I was first learning to cook I followed recipes which called for ...
spring's user avatar
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0 answers
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How should I modify roasting time in this roast goose recipe?

I have an 11½-lb goose that I would like to roast. I'm planning to use a technique from Cook's Illustrated magazine, which calls for a 10- to 12-lb bird, and for which the roasting proceeds as ...
Michael Seifert's user avatar
14 votes
4 answers
6k views

Why does it take longer for food to bake when the oven is full?

It seems that if I have fully loaded our oven, everything takes longer to cook. A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, ...
nuggethead's user avatar
1 vote
1 answer
239 views

Did broiling kill my pork loin?

I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the ...
David P's user avatar
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4 votes
2 answers
315 views

What is the distinction between baking and roasting?

Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked ...
User65535's user avatar
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How do you choose whether to roast or fry a vegetable?

What are the differences in flavor and texture when using the different techniques? Do some vegetables call for one technique rather than the other? Assume you oil the container you roast in.
Altricono's user avatar
9 votes
3 answers
3k views

Roasting nuts with versus without oil. Is there any significant difference?

What is the difference? Does the oil protect the nuts from oxidation? Does it make it taste better? Does the type of oil / nuts matter?
Bear Bile Farming is Torture's user avatar
2 votes
2 answers
3k views

Parcooking Root Vegetables for Roasting the Day Before

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...
Ian Campbell's user avatar
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1 answer
622 views

Will lemon in a cast-iron pan with roast chicken cause problems?

I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic Rotisserie on the grill, ...
LShaver's user avatar
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4 votes
3 answers
2k views

Rescuing a tough brisket roast

I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a couple of carrots and baby potatoes on LOW for ...
David P's user avatar
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9 votes
4 answers
5k views

My roasted vegetables turned out soggy, can I roast them again to make them crispy?

I was attempting to roast a head of cauliflower with olive oil and seasonings so it comes out crispy. Following the instructions, I roasted it for 35 minutes at 450°F (the recipe said 30 minutes, but ...
Melissa's user avatar
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3 votes
1 answer
357 views

Pre pan-fry marinaded meat before oven roasting?

Probably the question's wording is not correct but here is what I wanted to ask: I heard it several times that to avoid drying out the meat in the oven, it is advised to pan fry it to create a crust. ...
zeller's user avatar
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1 vote
3 answers
17k views

How to avoid excessive steam build up in oven

When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door. I think this leads to a lack of ...
Tom's user avatar
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1 vote
1 answer
300 views

Will dry roasting a chuck come out tender?

I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 ...
AfterWorkGuinness's user avatar
0 votes
2 answers
203 views

How long do I pre-heat a whole chicken for on the stove before placing it in the oven to roast?

I am attempting to recreate the roast chicken by Chef Giuliano Sperandino: Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le Clarence" (turn on cc) I can ...
Arik's user avatar
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2 votes
2 answers
1k views

If roasting meat doesn't generate much juices, why do gravy recipes assume it does?

The accepted answer to this question states that you shouldn't expect a roast to generate much in the way of juices left behind in the pan, and that accords with my experience (which admittedly has ...
dbmag9's user avatar
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4 votes
1 answer
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What does it mean for a dish to be called poêlé?

I was watching a show and they mentioned Fois Gras Poêlé. Now I know what fois gras is so I looked up what poêlé meant since I assumed it was a cooking technique. However, Google (patent pending) ...
Jake's user avatar
  • 365
3 votes
3 answers
1k views

Is there any advantage to freezing a cut of meat after putting a rub on it?

I was told once that the secret to great BBQ and roasts is to put your rub on it, freeze it, and then thaw it back out before finally cooking it. This sounds weird to me, but I thought it couldn't ...
Matt Cashatt's user avatar
0 votes
0 answers
127 views

How long should I cook a 1 lb pork sirloin roast? [duplicate]

I was given a 1 lb pork sirloin roast, but no instructions about cooking it! I want to roast it in the oven, but the charts say 20 minutes per lb. That doesn't sound right to me. What do I do? TIA
Kathi Shelley's user avatar
11 votes
2 answers
3k views

When should I add the garlic to a roasted leg of lamb?

I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff them with garlic sort of like this ...
Astor Florida's user avatar
0 votes
1 answer
726 views

How to achieve fall-off-the-bone lamb with browned bits in oven? [duplicate]

I am trying to replicate a method to cook lamb I experienced in a North African restaurant in Paris. The dish was called "mechoui" (which is a whole-hog ... hmm... lamb outdoor roasting ...
JDelage's user avatar
  • 294
0 votes
1 answer
1k views

High altitude adjustment for a small rib roast needed

I am endeavoring to very slow roast a 3 lb. / 1.4 kg. Boneless Cross Rib Roast. This is a first for me. I want to cook it in a ceramic surfaced Dutch Oven in an electric oven. The articles that I have ...
Mike's user avatar
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1 vote
1 answer
135 views

How do I determine roasting temperature as a function of time? [duplicate]

TL;DR If it takes 90 minutes to roast a leg of lamb at some temperature (perhaps somewhere from 350 to 450 °F?), and it takes 840 minutes to slow-roast a leg of lamb of the same exact weight at some ...
Sam7919's user avatar
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1 vote
3 answers
2k views

How do you safely defrost a whole lamb?

Some supermarkets sell a whole lamb. The food safety rules for meat dictate defrosting in the fridge, never at room temperature. The next-size down, a turkey, doesn't even take 24 hours to defrost. ...
Sam7919's user avatar
  • 757
0 votes
1 answer
511 views

How to keep squid soft and fluffy?

For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a way to keep it soft with preparation? ...
Dileep Dominic's user avatar
1 vote
2 answers
206 views

Roasting small chicken

What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar with spatchcocking (usually do it for ...
synapse's user avatar
  • 111
1 vote
0 answers
29 views

Using stainless steel utensiles on aluminum [duplicate]

I roast vegetables in aluminum baking pan. To remove these, as they do get crispy, I use stainless steel spatula. I have noticed slight scratches on the baking pan. Will this affect baking in the ...
paulj's user avatar
  • 310
3 votes
2 answers
2k views

Roasting nuts in a rotisserie drum

I have a rotisserie drum like this: I would like to roast peanuts, cashew nuts, etc... in this. If I use the settings given for roasting the nuts in a baking tray, the nuts seem under-cooked ...
One Face's user avatar
  • 727
1 vote
2 answers
145 views

Can I use soy butter instead of olive oil for baking vegetables?

I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alternatively, what are some cheaper types of ...
dragonmnl's user avatar
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0 votes
1 answer
171 views

Does an electric grill make it faster than a pan?

My teflon pan heats up for several seconds (to roasting temperature). When I tried 1500W teflon electric grill (in a shop) it took much longer. But electric grill is two sided, so parallel roasting of ...
R S's user avatar
  • 449
5 votes
2 answers
354 views

Preventing Warping when Roasting at High Temperature

I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring). ...
Michael Ohlrogge's user avatar
0 votes
1 answer
838 views

Oven baked cashews taste good but not cripy

I tried roasting cashews twice. The first time i added tamari sauce (just a savoury soy sauce) and roasted them. The tamari got a little burned but overall the taste was good. Except the nuts were ...
Ivana's user avatar
  • 441
2 votes
1 answer
329 views

Why is the meat closer to the bones tastes better?

I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The ...
Remi.b's user avatar
  • 157
1 vote
2 answers
678 views

How can I make carving a chicken less messy?

When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat before carving. Why? And how do I ...
crmdgn's user avatar
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4 votes
3 answers
2k views

Should I use my toaster oven for slow roasting?

I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for roasting them in the oven for 4-6 hours ...
David K's user avatar
  • 242
-1 votes
1 answer
221 views

Why my fan oven is taking soo long to cook chicken?

I have a brand-new digital Electrolux microwave that comes with fan oven. I'm cooking poultry (like 3 pieces of small thighs) and it takes more than 30 minutes at 180C and still it doesn't feel like ...
riwicaro's user avatar
2 votes
1 answer
684 views

Does wrapping turkey while resting make the skin soggy

I normally rest turkey (in 16 - 24 lb range) for 45 - 60 minutes, loosely tented in foil only. I'm looking at a number of suggestions for longer resting time*, but they usually refer to tenting the ...
RFlack's user avatar
  • 439
1 vote
1 answer
790 views

Why does the temperature of resting turkey increase for a while?

I have seen many references to the temperature of turkey increasing for a while when resting. This would seem to contradict the first law of thermodynamics.
RFlack's user avatar
  • 439
3 votes
1 answer
147 views

Can I roast poached peanuts?

Accidentally bought a bag is poached peanuts instead of roasted. Can I roast them despite the fact that they are already cooked (and not raw)? If so, are there any extra steps I should take in doing ...
rpspringuel's user avatar
9 votes
5 answers
2k views

How to roast potatoes in the oven to make them crispy?

What is a good way to roast potatoes in the oven in a way that they get crispy ? At the moment this is how I do: I start from raw potatoes (I never got why I have to boil them first). I put them in ...
Davide Casiraghi's user avatar
0 votes
1 answer
1k views

Tough Chicken Skin [duplicate]

Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperature in about two hours. Skin was very tough! What does it ...
Tim's user avatar
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4 votes
4 answers
2k views

What is a good way to roast hazelnuts?

I need to roast some hazelnuts to use later for other preparations. How do you do it? In a cooking pan or in the oven, and for how much time?
Davide Casiraghi's user avatar
3 votes
1 answer
369 views

Cooking more than one meat - will I have to adjust my cooking time?

So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have ...
tjcss's user avatar
  • 131
1 vote
1 answer
186 views

Usage of a slow thermometer for roasts

I find this dial, and the device generally, perplexing. First about the device: it's made of metal and glass. I know it can survive being inserted and left inside a roast (beef, lamb) in the oven. ...
Calaf's user avatar
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