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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Will roasted corn work as soup croutons?

How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achieve this kind of effect.
Dan
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Broil pork chops before roasting?

I've had great success preparing chicken using variations of the following procedure: Arrange chicken pieces in a roasting pan with a lid Add other flavorings (whatever I have on hand or am in the mood for) Roast covered for 30 min at 425 F Uncover…
JSBձոգչ
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How should I modify roasting time in this roast goose recipe?

I have an 11½-lb goose that I would like to roast. I'm planning to use a technique from Cook's Illustrated magazine, which calls for a 10- to 12-lb bird, and for which the roasting proceeds as follows: Stuff and truss goose Roast breast side down…
Michael Seifert
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Did broiling kill my pork loin?

I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the device then removed and kept in foil for some hours. So,…
David P
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How do you choose whether to roast or fry a vegetable?

What are the differences in flavor and texture when using the different techniques? Do some vegetables call for one technique rather than the other? Assume you oil the container you roast in.
Altricono
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How to avoid excessive steam build up in oven

When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door. I think this leads to a lack of crispness because it's so wet inside. Is there a way to…
Tom
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Will dry roasting a chuck come out tender?

I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 degrees (convection) for and hour and 15 minutes.
AfterWorkGuinness
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How do I determine roasting temperature as a function of time?

TL;DR If it takes 90 minutes to roast a leg of lamb at some temperature (perhaps somewhere from 350 to 450 °F?), and it takes 840 minutes to slow-roast a leg of lamb of the same exact weight at some other temperature (possibly 175 to 275 °F?), what…
Sam
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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. It takes either 48 or, if very large, 72 hours to…
Sam
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Roasting small chicken

What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar with spatchcocking (usually do it for regular-sized chicken but not sure if it's a way to…
synapse
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Using stainless steel utensiles on aluminum

I roast vegetables in aluminum baking pan. To remove these, as they do get crispy, I use stainless steel spatula. I have noticed slight scratches on the baking pan. Will this affect baking in the baking pan? Does this matter other than esthetics?
paulj
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Can I use soy butter instead of olive oil for baking vegetables?

I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alternatively, what are some cheaper types of oil that I can use for baking vegetables?
dragonmnl
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How can I make carving a chicken less messy?

When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat before carving. Why? And how do I prevent it?
crmdgn
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Tough Chicken Skin

Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperature in about two hours. Skin was very tough! What does it take to get a tender tasty chicken?
Tim
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Can you roast soybeans directly in a popcorn popper or microwave?

Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without any prior water work, just straight out of the box? And If they'd be edible if I did such…
Toni Tooly
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