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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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.
RFlack
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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. But I am less sure whether the reading is accurate…
Calaf
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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 Cabbage, Swede, Watercress, and Winter…
Joe
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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 just roasting in a normal roasting pan?
Matt
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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.
Suzanne
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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 about to rip the skin. When I finished a sizable…
Bar Akiva
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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 is a slurry (after parboiling the potatoes, you…
Bar Akiva
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Bottom Round Roast Troubleshooting

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 eventually picked up was labeled "Bottom Round…
Ontic
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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.
Chris Nales Davenport
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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 this way: However, I want to peel them and…
user60513
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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). What temperature, technique and prep stand behind the…
Bar Akiva
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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 chicken and sides done at the same time?
Bar Akiva
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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 gravies directly on the roasting pan. I know that…
nukeguy
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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 for that cooking time?
L Smith
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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 by searing it in a skillet so that it is…
seeker
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