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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What to do to get tender, edible steak instead of it being rubbery?

I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking steak. The steak pieces: 1kg bought from a local beef shop where they just take a random…
Nav
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How do I make rotisserie chicken less moist?

I bought a rotisserie attachment for my gas grill & I've used it to roast a couple of chickens. It works really well & I love it - the chicken comes out very moist and flavorful. And therein lies the problem... The chicken comes out perhaps too…
Kryten
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How much meat do I need to serve 26 adults?

Hello everyone i am cooking for 26 adults and 4 children menu is : rare roast beef served on crusty bread with horseradish main: slow roasted pork belly with cider and cream gravy roasted lamb served with Mediterranean veg and Yorkshire puddings I…
Leanne Jamieson
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Question about roasting green beans and cherry tomatoes

I have a question about something new I want to try for Thanksgiving. Everyone things we're making too many casseroles and asked me to do something different. I decided to try to replace the green been casserole. I had some roasted green beans and…
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How do I get paper-skin duck breast?

I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only. My problem is I can't make the layer of fat underneath the skin melt down. With…
Miii
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freeze then roast red bell peppers?

I frequently make a pasta sauce with red bell peppers that I roast in the oven. All of the other ingredients are staples in my house and always available, but it's frustrating to go to the store for red peppers. Would it work to freeze and then…
DavidC
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Slow roasting potatoes

Is it possible to slow roast potatoes? I am slow roasting a pork belly in the oven at 130c for 4 hours, can I add whole (small-medium sized) potatoes as well? Would they need the full 4 hours? How would it effect the end product…
Petah
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Roasting two ham roasts at once

I am cooking two fresh ham roasts at once for a large crowd. The instructions are for minutes per pound. Do I add my roasts for total pounds or figure for one?
Mary Seiler
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How do I roast eggplants without a gas stove?

There is an Indian dish that requires roasting eggplants on high heat directly on a gas stove until charred, like this: Here's a recipe for the dish. Everything else is fine but I do not have a flame top stove, instead I have one with an…
Divi
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Roasted potatoes: should they be dry?

I'm in the middle of roasting some sirloin in foil packets. It's surrounded by carrots and quartered red potatoes, and I'm roasting it for an hour at 400F, turned down to 350F after the first 30min. When I took it out to check on it at the 30 minute…
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Why do you slice whole ducks in half when roasting but not for other poultry?

Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe. That recipe involves cutting the whole duck in half and roasting the halves with the skin pointing…
ixtmixilix
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How to adjust an oven to accommodate two items with different cook times and temperatures?

For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the roast needs 3 hours at 325° while the brie needs to be cooked at 400° for 20 minutes. Is…
ahsteele
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What is a good way to cook a pork tenderloin without searing?

I realise there are a couple of similar questions hereabouts, but this is a specific case. I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and chipotle chillis, garlic, cumin and oil. With an…
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My pork rinds won't puff!

I was following the recipe here: How do you make pork rinds? and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy like a Funyun. I followed this recipe exactly and am left with deflated rinds! Can anyone…
Naomi Campbell
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Baking squash: cut side up or down?

I bake my squash (butternut, etc.) cut side down on parchment paper, 350 degrees, for 50-60 minutes. Seems to work out fine. When I was first learning to cook I followed recipes which called for oiling the cut side and baking cut side up. I was just…
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