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What Is Roasting In Cooking? - Yahoo Recipe Search
Food.comRoasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree – if so, please join the turkey conversation by posting a comment below! If there’s not a big price difference between fresh and frozen, buy a fresh turkey. They’re juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound. Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never… not once… seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise). Bigger is not better. If you’re feeding a lot of people, consider buying two small turkeys (10 – 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out. You don’t need a special roasting pan, a baster, a “turkey bag” (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9×13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high. Let’s get started!Food.comDon't be afraid to roast these until golden brown that is what gives these flavor! --- you may use thinly sliced garlic cloves in place of the powder however I find that the sliced garlic tends to burn while cooking, the choice is up to you --- remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or water will accumulate in the bottom of your pan while roastingYummlyWhat a wonderful combination of flavors! Although I am familiar with the ingredients and their treatment (in particular, roasting vegetables, and then mixing cooked and raw vegetables in a salad),Food.comIt's Springtime, so that means my chickens are laying their butts off (hee hee) and the Swiss Chard (aka Silverbeet) is growing like crazy. What to do? Make quiche! I make a large amount of this in a big roasting pan, then freeze individual pieces in ziplocs. It's great cold or hot: for those nights I just don't feel like cooking, for taking to work for lunch or on road trips (just out of the freezer and into the lunch bag), or for leaving in the freezer for later in the year when there's a dearth of eggs and chard.Food52Though my parents are immigrants, my brother and I were born and raised in the good ole’ U.S.A. Even so, we grew up eating a wide range of Chinese dishes. My mother proved infinitely adaptable, using whatever ingredients were on hand but always remaining true to what a ‘true chinese’ would find acceptable. When I told her that I was planning my pork shoulder entry, she couldn’t help but tell me how she would do it. As an adult, I have grown to do things my way….so I told her to buy her own pork shoulder and cook it herself! (The added side benefit of this plan was that I would get to eat it.) My mom would typically use a really fatty piece of shoulder, which I find to be too rich. Divine intervention favored my point of view when our butcher mistakenly gave her a skinless roast. My mom and I thus combined forces: she picked and combined the ingredients, and I used my method of roasting it. Hence the name “chinese-american.” My brother’s family came over to share in the feast. Amidst all the grandkids happily eating the juicy meat, my brother turned to me and said “We were really lucky growing up.” I couldn’t agree more.Food52I’m cheating here, because this isn’t entirely cooked in the oven, but the brief roasting is what helps Brussels sprouts achieve their optimum potential, instead of waterlogging them in a saucepan. I ate a similar dish at Rotisserie Georgette in New York—a restaurant that specializes in roast chicken—then came straight home and made this. It’s been a regular in my house ever since, and not just at Christmas. Reprinted with permission from From the Oven to the Table: Simple Dishes That Look After Themselves by Diana Henry, Mitchell Beazley October 2019, photo credit: Laura EdwardsBon AppetitSlow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun. Learn how to make this recipe and more in our <a href="http://www.surlatable.com/category/cat1640435/?utm_source=bonappetit&utm_medium=barecipe&utm_campaign=occ">online cooking class with Sur la Table</a>.Food.comBased on a recipe from The Eastern Junior League Cookbook. This recipe from the Junior League of Greater Waterbury, Connecticut is my go-to recipe for roasting prime rib when it’s my turn to cook; otherwise my DH likes to either barbecue, smoke, or rotisserie his beef roasts. He’s perfectly happy if I use this method when it’s my turn! This is so simple and really does result in a “rosy rare all the way through” roast. By the way, the recipe explicitly states not to use a “standing rib” beef roast, although that is exactly what I use! Cook time doesn’t include the oven-off-with-the-door-closed time. Serve with a creamed horseradish condiment. Also goes great with Yorkshire pudding!Food.comI developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!
