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Dill Pickles Pickled Okra
Mar
23

Technique: Roasting

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Hello All!  And welcome to Food~Flavor~Fun.

A place to find some great food ideas to be prepared and shared with family and friends to bring a lot of fun and enjoyment into our lives.  Why?  ‘Cause there are few things better than a great tasting meal!

Tuesdays are about Tools & Technique.  Roasting is a technique that is widely used and probably a little misunderstood.  When roasting the food is usually placed on a rack or roasting pan to ensure the even application of heat.

Large cuts of meat are best roasted at a lower temperature (between 200* and 325*).  Smaller cuts can be roasted at a higher temperature in order to seal the outside of the meat and not cook so long as to dry it out.  Either way, one of the keys that is often forgotten is that you should remove the food from the oven prior to it being completely done and let it rest for 5 to 10 minutes.  It will continue to cook through a process called carry over cooking.

While cooking vegetables and some meats, basting with butter or the juices from the food is an attempt to reduce the amount of evaporation from the food itself, leaving it moist and tender.

A nice roast with potatoes, carrots and onions and a brown gravy made from the drippings is a great Sunday main meal.  Turn that oven on and give it a try.  Enjoy!

Poultry Roasting Guide                                                                                                                     

Bird                            Weight                                   Oven Temp                  Roasting Time        

Turkey                       6 to 8 pounds                         325*                          2 1/2 – 3 hours

                                      8 to 12 pounds                      325*                           3 – 3 1/2 hours

                                      12 to 16 pounds                   325*                            3 1/2 – 4 hours

                                      16 to 20 pounds                   325*                           4 – 4 1/2 hours

                                      20 to 24 pounds                  325*                            5 – 6 hours

                                                                                                                                                                    

Chicken                       2 to 2 1/2 pounds              400*                            1 – 1/2 hours

(unstuffed)                2 1/2 to 4 pounds              400*                            1 1 /2 – 2 1/2 hrs

                                       4 to 8 pounds                      325*                              3 – 5 hours

                                                                                                                                                                   

Duck                              3 to 5 pounds                     325*                              2 1/2 – 3 hours

                                                                                                                                                                     

Come back next week and I’ll post a beef roasting guide.  I hope you find this helpful.

I’d love to hear from you.  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.  I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Categories : Tools & Techniques

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