Roasting Tips

Everyday Food, Volume 30 March 2006

Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.

The Right Pan
Use a pan that's thick enough to maintain even heat. The sides should be 2 to 3 inches-high enough to catch juices but low enough for steam to escape.

Searing Heat
Roast uncovered at 475 degrees or higher to brown meat and vegetables. Don't lose valuable heat by opening the oven door too often.

Different Cuts
For small cuts, maintain high temperature to the end; for larger cuts, lower heat to keep them from burning before they're cooked through.

Pan Juices
Once roasting is done, use drippings in pan to coat ingredients. Add a flavorful liquid (wine or lemon juice), and scrape up juice and browned bits with a wooden spoon.

Related Recipes
Chicken Legs with Carrots and Cauliflower
Salmon with Potato-Artichoke Hash
Garlicky Pork Ribs with Greens
Pepper Steak with Squash and Mushrooms



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