19
votes
Is it necessary to add vegetables to slow cooker pot roast?
If you're doing it as a pot roast, the vegetables are mainly there to deliver flavour (unlike in a stew, where they're a major part of the dish). Sometimes they're eaten, sometimes discarded (which ...
- 45.8k
18
votes
What difference does cooling stuffing make, before roasting a bird?
The cooling step is to mitigate the incubation of pathogens inside the bird. It takes a long time for the center of a stuffed bird to reach the temperatures where pathogens cannot grow. You don't ...
- 77.9k
13
votes
Is it necessary to add vegetables to slow cooker pot roast?
To directly answer the question as it was originally posted before edit:
why does everyone add vegetables to slow cooker pot roast
To save time
Longer answer:
It is not necessary to cook ...
12
votes
Accepted
Trying to Salvage a Prime Rib Roast Beef
Well, you have ribeye steaks. Cook accordingly, as steaks, rather than trying to reassemble them. I’m not sure what your butcher’s aim was in pre-slicing the roast, but it’s not something you’d do for ...
- 32.2k
10
votes
Accepted
Is Julia so off re roast leg of lamb
There are a lot of variables here:
Oven temperature: As you mention, this definitely can be plenty off, but honestly most newer ovens are all right and meat isn't the most sensitive thing to baking ...
- 58.6k
9
votes
Cooking roast potatoes with a slow cooked roast
Turning up the heat while the roast rests works wonderfully. When I do a roast turkey, I let it rest a full hour, which gives me lots of time (and oven space) to do the roasted vegetables entirely ...
- 11.8k
7
votes
Silverside Beef Roast - tough to cut on the plate and chewy
Silverside is one of those cuts that varies a lot, I've had topsides and silversides that came out reasonably tender and juicy, and I've had ones where I need power tools to cut them, even when I do ...
- 78k
7
votes
Accepted
Can I use chicken brine as a base to make a broth?
Tasty and quite salty, YES, (the taste will be salt!) with need to water down are probably GROSS understatements. You gain nothing trying to save/reuse it. Discard it! It will have very little flavor ...
- 2,291
6
votes
Roasting pork and traveling
That's actually just about perfect, since meat should rest before you slice it. Start the roast at 3. Cook it for 2 hours. Wrap it in aluminum foil. Put it in something to retain heat (a cooler, or ...
- 4,446
5
votes
HELP! My Crock-Pot lid was Slightly askew while cooking my roast!
We don't know from your question how long it was on low with the lid askew (we don't know your time zone) so it's hard to say for sure.
But usually a small crack on the lid isn't going to really ...
- 58.6k
5
votes
Why stuff a roast chicken with lemon, onion, and thyme?
Putting ingredients inside as well as on the surface helps spread the flavors throughout the meat. They're also very moist so it helps the bird stay juicier. Plus, it adds to the aroma which, believe ...
- 256
5
votes
Can you replicate grill or roasting on a stove?
Maybe they don't. You can't replicate roasting on a stove top. With a grill pan, you can get in the ball park of grilling, but you would miss the major flavor contributor resulting from drippings ...
- 77.9k
5
votes
Can excess salt in a cured gammon joint be removed after it has been roasted?
The best way to remove salt is by soaking it in non-salted water for several hours before cooking it. Theoretically, you could do the same thing after cooking but I would advise against it. Soaking ...
- 10.6k
5
votes
What difference does cooling stuffing make, before roasting a bird?
It is hard to tell for sure, but there are a few possible explanations that come to my mind:
colder stuffing is easier to handle, as it can get "denser" as some of its compounds will be ...
- 569
4
votes
Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?
This depends on the end result you are looking for. At some point, if you leave it in the bath too long, the texture will probably go too mushy for most peoples' liking, but here are a few ...
- 77.9k
4
votes
New York strip roast came out like beef jerky
You made 2 mistakes.
A pressure cooker (like InstaPot) relies on water to make steam to create pressure. You should not put a roast in the pressure cooker without adding liquid.
A pressure cooker is ...
- 191
4
votes
Can you replicate grill or roasting on a stove?
This is wrong and a bit ignorant. Not all "third world countries" are alike.
Most countries have an "oven" of some form in their traditional kitchens: it's just not a branded ...
- 2,130
3
votes
Is it necessary to add vegetables to slow cooker pot roast?
I agree about those vegetables. Julia Child has a great solution.
Julia Child only adds aromatics like onions, celery, carrots, and garlic (never potatoes) to a roast in her pot roast recipes (see ...
- 31
3
votes
Why do you slice whole ducks in half when roasting but not for other poultry?
One of the reasons for cutting poultry in half (butterfly, spattlecock or spatchcock) is to allow it to roast faster and even. All parts of the poultry will cook to the same level (making the breast ...
- 1,013
3
votes
What is the best temperature to roast a spatchcock chicken?
I use a fairly high heat of 500F (260C) to render fat and crisp skin (after chicken has been air drying in the refrigerator overnight). Most of the time, for me, a whole chicken takes about an hour ...
- 77.9k
3
votes
Storing a bear roast after cooking in a crockpot
If your crock has a warm that you can trust is above 140 F but not so hot to cook it down then you can leave it in the crock. Otherwise you need to get it under 40 F.
A better option would have been ...
- 6,316
3
votes
First Pork Roast Predicament
You're good.
Many people have fears about pork because of trichinosis, which has led to people overcooking port until it is dry and unpalatable. Trichinosis is extremely rare in most places, so you ...
- 78k
3
votes
Chicken Linear Dimensions
As chicken size will vary by weight and breed, there are no specific "linear dimensions" that apply to every chicken. Also, a chicken carcass may be manipulated to better fit a width or ...
- 665
3
votes
Accepted
Cooking roast potatoes with a slow cooked roast
You can actually get beautifully crunchy roast potatoes in a slow cooker [I didn't believe it either until I tried it] so you can also get them in a low oven. You just need time.
To get this to work ...
- 29.9k
2
votes
HELP! My Crock-Pot lid was Slightly askew while cooking my roast!
Done is not the most important question.
Did the roast spend more than 4 hours under 140 F is a food safety issue?
- 6,316
2
votes
How can I keep a slow roasted pork belly roll warm while roasting potatoes?
It's normal to rest meat before carving, sometimes for quite a long time.
The oven will already be hot after cooking the meat, even if not quite as hot as you'd use for potatoes. so I suggest you ...
- 45.8k
2
votes
Prime Rib w/ bacon wrap
One of the points of the serious eats article is to help you achieve a crust on your roast. It seems to me, that if your roast is wrapped in bacon, your roast will not have a crust, rather, the bacon ...
- 77.9k
2
votes
Is Julia so off re roast leg of lamb
I would say that being so far off is uncommon, but not especially unusual.
Ovens really vary that much. I have personally measured an oven to be 40 C off the dial temperature. And they are only a ...
- 141k
2
votes
Raw Ham Roast...How to smoke
Smoking a ham roast is no different than smoking a turkey or whole pork tenderloin...low and slow using the wood chips you like.....you might look at the manual that came with your smoker or cruise ...
- 21
Only top scored, non community-wiki answers of a minimum length are eligible