Rules For Roasting Meats And Vegetables
Roasting is a great option when you are having a dinner party at home, or when you want to prepare a delicious family feast on short notice. It is super easy and your oven can do the job, whilst you focus on doing other things as more time is required for the preparation rather than the cooking process.
Vegetables like carrots, potatoes, onions, capsicums, zucchini, squash and tomatoes can be roasted to perfection. Also, roasting is a great way to jazz up these vegetables, as it intensifies their flavour. However, the best way to prepare vegetables before you roast them is to toss them in some simple ingredients such as thyme, rosemary, olive oil, vinegar, salt and pepper.
Rules To Follow For The Veggies
- Cut the vegetables in equal sizes to ensure they cook evenly.
- Do not forget to toss the vegetables during roasting.
- As a rule of thumb, roast vegetables at 400 degrees Fahrenheit for crisp vegetables that are cooked in the centre.
- Do not overcrowd your baking tray. If they are too close together, they will give off moisture, which will make your vegetables soggy!
This is a dry cooking technique, unlike braising, stewing or steaming and involves cooking in an open tray in the oven. The food is cooked evenly on all sides, with dry hot air surrounding it. And based on what you are cooking, you can roast it at different temperature levels.
Roasted meat is the ultimate classic comfort food. It includes large cuts of meat, including ham, whole turkey, chicken or sides. Smaller cuts such as fish fillets or boneless chicken usually gets too dry in the oven and are better fried or grilled.
Golden Rules For Meat Lovers
- Always pre-heat the oven for at least 20 minutes before you put the meat in.
- Season the meat the night before, to let the marinade soak into the meat.
- Make sure the meat is at room temperature, before cooking or else it will take longer to cook.
- Searing the meat before cooking it, is a great option to get a perfect crispy coating.
- Let the meat rest before carving or slicing it, for at least 30 minutes.
- Slice the meat across the grain (the way the muscle fibres are aligned) not against it.