Cooking Stack Exchange
Cooking Stack Exchange

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.

This tag best represents questions about cooking meat, vegetables, or other non-rising food, especially at very high direct heat.

This tag is not referring to , which is a cut of meat.

Roasting could be considered upside-down .

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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 roasted pork belly. For the beef stock I have…
Mikey P
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Butcher/Cooking Twine - safe for BBQ?

Is cooking twine safe for BBQ? I see twine safely used in the oven, but I need this on a charcoal rotisserie. I'm worried that the twine will burn off. Does anyone know if twine is safe? Or if there is an alternative?
CookingNewbie
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Crisp skin of meat in the beginning or end of roasting and meat in aluminum foil

1) I would think that crisping the meat towards the end of the cook could result in drying the already cooked portion, specifically if the heat is turned up for the crisping process near the end. What do you think? Is there science behind this? 2)…
l3win
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Roasted Pork Leg is Dried Out

Every time I try to roast a pork leg a lot of water drains from it and it becomes dry. Last time I did it this way: 24 hours before, I seasoned a 1.5kg (3 pounds) piece with salt, pepper, garlic, orange juice and lime juice. I put it out of the…
AntonioC
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How long to cook pork ribs in the oven?

tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bought a 6 lb. package of delicious, super-thick pork shoulder country-style ribs. But I…
Megacannon
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For peanut butter, do peanuts have to be roasted with their shells or without their shells?

In a local market of India, I asked for roasted peanuts. the shopkeeper handed me a bag containing roasted peanuts with their shells intact. Are these peanuts supposed to be used for peanut butter or we have to first shell them and then roast…
Aquarius_Girl
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The best way to roast silverside of beef in th oven?

I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I know the temptation is to say that it needs to be slow cooked but I like my meat rare with a…
Marche101
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Whole chicken roasting time

I have a 1.2kg whole chicken that I wish to roast, on the packet it says it'll take 1h 28m at 200°C. The New Best Recipe book recommends cooking a 1.8kg chicken for just 60m, with temperature of 190°C for 30m and 230°C for about 30 more. Nigel…
Steve
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What is the base of a seasoning blend for something like roast chicken?

I'm not looking for the recipies, I'm just looking for the principle behind this idea. There is a product that I love which is a seasoning blend that you put in a roasting bag with chicken that then goes in the oven for an hour. The sauce that you…
Rachel
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What happens to the heat/capsaicin content of a pepper when you roast it?

We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy…
Karl Katzke
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What are different ways to roast Bell Peppers?

I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin. I live in an apartment, and if I were to put the peppers directly on the burners, it would not go over too well. (I did start to do that, but…
AtlasRN
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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 equal size. Then, I coat them with olive oil,…
Ian Campbell
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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 always been very small roasts). But if that's the…
dbmag9
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Any magic formulas for roasting a gammon joint?

wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?
Mild Fuzz
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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 meat closer to the bone is more juicy and more…
Remi.b
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