Roasting Basics

A simple technique with outstanding results.

What Does Roasting Mean
Prior to the late 19th century, roasting meant turning a piece of meat or a bird on a spit in front of a fire. Today, we refer to roasted meat, fish, and vegetables as being cooked in an open container in the oven with indirect heat. Roasting in a hot oven sears meat and causes a rich, browned crust to form that has a sweet flavor.

What Foods are Best for Roasting
Many different types of food lend themselves to roasting. Anything from meats to vegetables, even fish, are perfect for this technique. Tender meats from the rib and loin areas give the best results; also more tender cuts from the legs of some animals are excellent when roasted. Whole fish, whole chickens, and vegetables are also wonderful when roasted.

How to Prepare Food for Roasting
A layer of fat on the meat or poultry skin can be left on for roasting because it bastes the food naturally as it cooks. If you remove that natural self-basting protection, the food may dry out in the oven and lose flavor. If you are cooking something that has a minimal layer of natural fat, coatings or crusts, such as breadcrumbs, can be applied to the meat to help keep the natural juices from evaporating. Rubbing the food with some olive oil is another healthy alternative. For additional flavor, coat the meat with herb and spice rubs, or stuff the bird cavities with herbs and aromatic vegetables.

When roasting vegetables in their skins be sure to pierce them so the steam that builds up in the cooking process can escape. If the vegetables are sliced before roasting, toss them with a little olive oil or cooking spray to keep them moist while they cook.

Roasting Equipment
Set the food on a roasting rack in a shallow roasting or baking pan. The pan should be just large enough to hold the food so that air can circulate freely around it, but not so large that any juices that come from the food will evaporate and scorch in the pan. The food should not be covered; covering will trap steam and stew the meat. If the pan is too deep, that will also create a steam bath and affect the outcome.

Roasting Time
An instant-read thermometer will help to ensure that the meat comes out at the correct time, so it does not overcook and become tough and lose flavor. Remember, the meat will continue to cook for at least 5 to 10 minutes after it is removed from the oven, so err on the side of taking the meat out at a few degrees less done than you want it to end up. Once out of the oven, allow the meat to rest for approximately 10 minutes prior to serving so the juices have time to redistribute.