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 .

232 questions
4
votes
2 answers

How do I roast beets to easily remove the skins?

Ideally, when roasting beets, the skins should just come right off once they're done and cool. I don't seem to be good at this, though: sometimes they're great, and sometimes the skins are pretty clingy. What should I do to guarantee easy peeling?
Cascabel
  • 58,065
  • 24
  • 178
  • 319
4
votes
1 answer

What is considered to be an ideal roasting time and temperature for Cauliflower?

If I just want to make the simplest roasted cauliflower, what is the best temperature and roasting time? I have never roasted it, only boiled and fried it before.
amphibient
  • 2,869
  • 15
  • 42
  • 54
4
votes
1 answer

What to do if a turkey has been brined for too long

I was going to brine my turkey for two nights til I found out that you can over-brine a turkey which is very bad. So what I have done is washed the brine out (after brining for 20 hrs) and put my turkey in the fridge til it comes time to cook it in…
Tu Pham
  • 41
  • 1
  • 2
4
votes
1 answer

How do the various methods of roasting beef compare?

I can think of 3 ways to roast beef: Rotisserie Oven Regular Oven BBQ What are the pros and cons of each?
Pyrolistical
  • 736
  • 2
  • 9
  • 14
4
votes
4 answers

How to butter-roast coffee in frying pan?

I've starting roasting green coffee beans in a frying-pan at home and in a tin foil tray, when having an outside bbq. What would be a good way to make a Vietnamese style butter-roast? Should I just fry the beans in butter, until they are brown?
Amelse Etomer
  • 545
  • 6
  • 12
4
votes
2 answers

What is the distinction between baking and roasting?

Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked in fat/oil while baked are cooked "dry". Meat is…
User65535
  • 585
  • 1
  • 10
4
votes
3 answers

Rescuing a tough brisket roast

I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a couple of carrots and baby potatoes on LOW for some hours. I stuck a probe thermometer in the…
David P
  • 794
  • 4
  • 14
4
votes
1 answer

Can I cook my haggis from frozen?

It's Burn's Night and I want to cook some Haggis. I froze my Haggis over a week ago. The packet advises to 'fully defrost before cooking'. After which it advises a 90 minute blast in the oven (or less so in microwave, but I would much prever oven).…
Andy Smith
  • 143
  • 1
  • 1
  • 4
4
votes
1 answer

What does it mean for a dish to be called poêlé?

I was watching a show and they mentioned Fois Gras Poêlé. Now I know what fois gras is so I looked up what poêlé meant since I assumed it was a cooking technique. However, Google (patent pending) turned up that poêlé was either a kind of pan…
Jake
  • 375
  • 4
  • 10
4
votes
3 answers

Should I use my toaster oven for slow roasting?

I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for roasting them in the oven for 4-6 hours at a low temperature. We have few enough…
David K
  • 233
  • 1
  • 3
  • 11
3
votes
1 answer

Can I roast poached peanuts?

Accidentally bought a bag is poached peanuts instead of roasted. Can I roast them despite the fact that they are already cooked (and not raw)? If so, are there any extra steps I should take in doing so?
rpspringuel
  • 133
  • 2
3
votes
1 answer

Cooking more than one meat - will I have to adjust my cooking time?

So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have some water in the tray for the gravy. I also…
tjcss
  • 131
  • 1
3
votes
2 answers

Baked Stuffing and cooking the turkey

I need to roast my thanksgiving turkey in the oven. I also want to make stuffing but not in the bird. Every recipe I've looked at requires an hour of cooking. I'm not sure how to make that work. I have made some microwave stuffing in the past,…
Dave
  • 409
  • 2
  • 5
  • 9
3
votes
1 answer

Should I add binder to a giant, "chicken fried" Latke?

There is a roast chicken recipe from Cooks Illustrated that I've made for years now. You spatchcock the bird (remove the spine and flatten it), place it on a broiler pan, fill the bottom of the pan with sliced potatoes, and roast at 500F for an…
rsandler
  • 231
  • 1
  • 4
3
votes
2 answers

Do I roast leg of lamb differently when shank is still attached?

I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, including the shank. Most of the recipies I am looking at don't really make any distinction,…
Learning2Cook
  • 151
  • 1
  • 4
1 2 3
…
15 16