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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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10 votes
3 answers
222k 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?
SAJ14SAJ's user avatar
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5 votes
2 answers
8k views

Is there a general algorithm for calculating the amount of time to roast meat?

Often, when you buy meat from the store, it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm ...
leonigmig's user avatar
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11 votes
11 answers
115k 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 ...
turbonerd's user avatar
  • 273
2 votes
2 answers
9k views

Oven temperature for multiple ducks?

Do I need to adjust the oven temperature in a roast duck recipe if I want to put more than one duck in the oven at a time. I suspect I should keep the same temperature but keep them in longer. ...
rsavchenko's user avatar
9 votes
5 answers
15k 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 ...
stephennmcdonald's user avatar
8 votes
1 answer
127k views

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also ...
Klik's user avatar
  • 383
5 votes
4 answers
462 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
AttilaNYC's user avatar
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5 votes
2 answers
9k 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 ...
FrustratedWithFormsDesigner's user avatar
5 votes
3 answers
15k 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 ...
Kumar's user avatar
  • 786
2 votes
2 answers
2k views

Optimum Bone To Water Ratio For Pork and Beef Stocks

I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches of rib attached, and a 1/4 inch slab of ...
Mikey P's user avatar
  • 31
29 votes
6 answers
400k 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? ...
Jacob R's user avatar
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20 votes
2 answers
3k 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 ...
justkt's user avatar
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15 votes
11 answers
29k 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?
Ward - Trying Codidact's user avatar
13 votes
5 answers
44k 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 "...
warren's user avatar
  • 583
13 votes
3 answers
12k 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 ...
Blorgbeard's user avatar
  • 1,195
10 votes
3 answers
22k 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 ...
Aaronut's user avatar
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10 votes
3 answers
19k views

Minimum temperature for slow roasting almonds

I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C. With that ...
Highly Irregular'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
8 votes
2 answers
3k 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 hominy,...
mfg's user avatar
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8 votes
2 answers
10k 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 ...
stephennmcdonald's user avatar
8 votes
3 answers
3k 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?
Jeremy French's user avatar
7 votes
1 answer
32k 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 ...
CookingNewbie's user avatar
7 votes
3 answers
17k 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 ...
rfusca'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
6 votes
1 answer
6k 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 ...
Ziv's user avatar
  • 397
6 votes
4 answers
87k views

How to salt and roast pistachios?

I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted. I presume I would do this in a conventional oven. I like to roast them a few pounds ...
Fauxcuss's user avatar
  • 623
6 votes
4 answers
51k 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 ...
Bluebelle's user avatar
  • 2,549
5 votes
4 answers
40k 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?
Chris Roberts's user avatar
5 votes
6 answers
32k 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 ...
Bluebelle's user avatar
  • 2,549
4 votes
6 answers
420 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. ...
3 votes
1 answer
152 views

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
  • 1,273
3 votes
3 answers
15k views

How to adjust an oven to accommodate two items with different cook times and temperatures?

For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the roast needs 3 hours at 325° while the ...
ahsteele's user avatar
  • 2,608
2 votes
1 answer
5k 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/...
Digital Trauma's user avatar
1 vote
3 answers
3k 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
  • 787
1 vote
5 answers
2k 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). ...
Bar Akiva's user avatar
  • 5,825