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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2answers
6k views

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

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 ...
10
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3answers
169k 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?
10
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11answers
83k 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 ...
2
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2answers
4k 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. ...
7
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1answer
91k 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 ...
5
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4answers
376 views

What are some good ways to Roast Peppers

I'm looking for a safe method to remove the skin.
4
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2answers
8k 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 ...
9
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5answers
8k 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
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3answers
13k 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 ...
2
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2answers
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 ...
20
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2answers
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 ...
8
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2answers
6k 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 ...
13
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11answers
25k 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?
21
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6answers
306k 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? ...
8
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2answers
13k 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 ...
8
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2answers
2k 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,...
12
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3answers
11k 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 ...
10
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3answers
12k 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 ...
8
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1answer
14k 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 ...
8
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3answers
2k 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?
7
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3answers
12k 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 ...
5
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4answers
26k 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
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1answer
4k 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 ...
5
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6answers
25k 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
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6answers
385 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
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3answers
13k 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 ...
2
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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/...
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5answers
322 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). ...