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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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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 ...
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1answer
37 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.
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1answer
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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 ...
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5answers
704 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 row potatoes (I never got why I have to boil them first). I put them in ...
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1answer
81 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 ...
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4answers
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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?
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1answer
63 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 ...
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1answer
72 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. ...
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3answers
137 views

How can I relably work out the largest cut size of vegatables X and Y so they roast in the same amount of time?

I'm interested in making an ultra simple seasonal roast vegetable dish. This site tells me that the vegetables: Beetroot, Brussels Sprouts, Carrots, Leeks, Onions, Parsnips, Potatoes, Pumpkin, Red ...
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1answer
59 views

Do I need to peel butternut squash when roasting it in chunks?

It seems like the peel is probably still inedible after roasting, but I'm not completely sure.
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2answers
2k views

How to tell when roasted bell peppers are ready to skin?

We eat a lot of sweet peppers, but the children (like a lot of kids) don't like the bitter skins. So when I cook with them, I usually try and skin them. After a lot of trial and error, I found the ...
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3answers
262 views

How to roast vegetables correctly?

I have heard that roasted vegetables are more tasty than steamed, but I have never been successful in roasting in small batches. What is the best temperature to roast and for how long? Should I add ...
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3answers
127 views

What is the benefit of a tinfoil packet?

I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roasting using a tinfoil packet compared to ...
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1answer
798 views

Rack vs Baking Pan vs Roasting Pan and Position

What are the differences in cooking in the oven between putting the food directly on the rack, putting it on a baking pan, and putting it in a roasting pan? How does the existence of metal under the ...
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1answer
390 views

How long to roast pistachios

If my home roasted pistachios are not crunchy, do they need to roast longer or at a higher degree? I did 15 minutes at 300.
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1answer
81 views

Should I add binder to a giant, “chicken fried” Latke?

There is a roast chicken recipe from Cooks Illustrated that I've made for years now. You spatchcock the bird (remove the spine and flatten it), place it on a broiler pan, fill the bottom of the pan ...
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3answers
234 views

Can you roast soybeans directly in a popcorn popper or microwave?

Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without any prior water work, just straight out ...
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1answer
82 views

For a beef stock, why should I roast bones at 450?

Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasting at a really high heat. My instinct ...
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1answer
648 views

How long to cook a 150 lb. pig in the ground?

I am cooking a 150 lb pig in the ground for Cinco de Mayo. I am using a Kalua Hawaiian method but using taco Al pastor flavoring. Feeding over 100 people street tacos. I have researched and have ...
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2answers
173 views

Apple cider vinegar in roasting pan

I am smoking a turkey and don’t have broth to use in the base of the roasting pan. The turkey was brined over night. I was thinking of putting the turkey on a bed of celery and carrots with 3 cups of ...
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2answers
668 views

How do you separate whole chicken skin from the breast (for basting) without ripping it?

In this recipe in minute 7:00 the cook separates the chicken skin from the breast to put butter between the skin and the breast for basting. When I tried that (very slowly) it always felt like I was ...
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1answer
230 views

How should I roast bay nuts?

Bay Nuts are the fruit of the California Bay Laurel. Few people have seen (or heard) of them, because the trees don't produce enough for commercial harvests. However, I was gifted with a jar of them ...
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3answers
2k views

Why do people put Coke on their ham?

Why do people put Coke on their ham? What purpose does it serve? Is there another more specific and specialized ingredient that does the same thing? This recipe is an example, but it isn't the only ...
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1answer
1k views

Why are my roast potatoes not coming off crunchy?

Besides the first time making them, they always come off with a soft,straight surface rather than a crunchy, craggy surface full of blisters. Here is the recipe. The thing making the potatoes crunchy ...
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0answers
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Bottom Round Roast Troubleshooting [duplicate]

The other day, my family chose to make something akin to "roast beef" for the holidays. Since most markets were closed, we found a small shop which sold a limited selection of beef cuts. The one we ...
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1answer
298 views

How long and at what temp should I roast a 22lb fresh ham?

I’m roasting a 22 lb fresh ham and want it to be tender. I’ve been told low and slow.
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1answer
2k views

Why put flour in Oven Bag?

This question is about the plastic "Oven Bags" used to roast various kinds of meat or poultry in. I have some of these made by Reynolds Co., and in the Cooking Guide that came along in the package, it ...
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2answers
2k views

Baked sweet potato skin hard as a rock

I tried to bake a sweet potato today, but instead of getting soft, the skin kept getting tougher and tougher. Eventually i took it out and when I cut into it, the inside was soft, but the shell ...
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1answer
12k views

Arby's Roast Beef - what cut of meat?

What cut of meat does Arby's use in their roast beef sandwiches? Looking at the slices (see: https://arbys.com/desktop/images/the_meats/beef_n_cheddar.png), they don't seem to have the muscle fibers ...
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2answers
1k views

How can I easily peel baby round potatoes?

I was planning to try out a recipe for roasted baby potatoes, but I have noticed that most of the recipes involve slicing the baby potatoes in half and roasting them with their skins on. They turn out ...
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2answers
239 views

Roasting rack? I'm stumped as to what this is…Help! :)

A friend gave me a bunch of her old inherited cooking accoutrement and I'm not entirely sure what the function of this is. Anyone know?
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5answers
272 views

How to get a juicy and colored, crispy roast chicken at the same time?

When I am roasting chicken I either do it with a high temperature (its got good color but the meat is tough and dry) or low temperature (succulent and juicy meat but skin is white and colorless). ...
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1answer
60 views

How do you make sure the roast chicken and the sides are done at the same time?

I often avoid adding sides like rice or potatoes to my roast chicken because my chicken often reaches 165f wayyy before the rice or the potatoes are done. Is there a technique to get both the roast ...
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1answer
2k views

Recommendation for a roasting pan that is safe to use on an electric stove?

I have an open coil electric stove and I want to get a roasting pan that is safe to use on it. Namely, I want to be able to sear meats before putting them in the oven, and I want to be able to make ...
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1answer
1k views

Confusion about chicken leg & thighs nutrition facts (calories)

First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have the same. I know chicken breast have ...
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2answers
121 views

How do I adjust the temp to bake country ribs so they take twice as long?

I want to cook my pork country ribs for about 4 hours, while we're at church. They're covered, and have a sauce on them. The original recipe says 1.5-2 hours at 350°. What temp would be the best ...
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1answer
178 views

Oven temp for dishes with different nominal cooking times?

I want to cook two dishes simultaneously (for efficiency's sake): carrots, which have a nominal cooking temp of 350 F / 180 C for 30 mins. and chicken, which has a nominal cooking temp of 400 F / 200 ...
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1answer
3k views

Fire alarm keeps going off when roasting in oven. Advice please? [duplicate]

The problem started recently. I cook a lot and especially love baking cakes and roasting all sorts of vegetables in the oven. Recently when roasting, I noticed smoke coming out of the oven and the ...
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2answers
776 views

How many minutes between 115 F and 120 F for a ham?

I'm preparing this ham recipe. It calls for a ham 7 to 8 lbs. Well, I ordered a ham described as "7 to 9 lbs" and what got delivered was a hair under 10 lb, so that's what I'm using. Using the ...
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2answers
294 views

Do I roast leg of lamb differently when shank is still attached?

I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, including the shank. Most of the recipies ...
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1answer
10k views

Is roasting the same thing as broiling?

My electric oven just has two settings: broil and bake. I have a recipe that calls for "roasting" a duck at 400 degrees. Is that the same thing as broiling or is it baking?
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1answer
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What to do to get tender, edible steak instead of it being rubbery?

I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking steak. The steak pieces: 1kg bought from ...
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1answer
753 views

Coffee in a rattlesnake recipe? Why?

WARNING - IF YOU HAVE A PET SNAKE LOOK AWAY NOW! The quest continues! The back story to this question is: My friend is competing in a competition, the main ingredient should be lizard, however I ...
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1answer
223 views

How do I make rotisserie chicken less moist?

I bought a rotisserie attachment for my gas grill & I've used it to roast a couple of chickens. It works really well & I love it - the chicken comes out very moist and flavorful. And therein ...
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1answer
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How much meat do I need to serve 26 adults?

Hello everyone i am cooking for 26 adults and 4 children menu is : rare roast beef served on crusty bread with horseradish main: slow roasted pork belly with cider and cream gravy roasted lamb served ...
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2answers
4k views

Convection microwave oven capable of only 200C

I am thinking of getting my first convection microwave oven but the specs indicate it's only capable of a maximum of 200C in convection mode. Is this good enough for roasting chicken and baking pizza, ...
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1answer
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How do I sous-vide a shoulder of lamb?

I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way that I usually cook a shoulder of lamb is ...
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565 views

How long should I cook a half goose?

I have a 4.6 kg frozen goose from the supermarket. I have cut it in half along the spine and am planning to roast both halves separately. Presumably the bigger surface area means I don't need to cook ...
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1answer
3k views

Prime Rib versus New York Strip Roast

i recently cooked a bone-in, 6 lb Prime Rib roast using the "5 minute per lb @ 500F then closed oven for 2 hours" method and it came out absolutely PERFECT! mediuam rare and delicious. http://...
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1answer
3k views

How long to roast a whole goose?

My wife brought a fresh, unfrozen whole 11.71 Lb goose for us to roast for thanksgiving. How long should I roast it for? I've found conflicting advice online: BBC/Gordon Ramsay say 10 mins @ 240C/...