Roasting - Revision history

Toast at 20:01, 8 September 2008

2008-09-08T20:01:39Z

Toast at 19:59, 8 September 2008

2008-09-08T19:59:46Z

Brnai at 00:17, 5 September 2008

2008-09-05T00:17:00Z

Grue Bouncer at 22:25, 12 July 2008

2008-07-12T22:25:55Z

Grue Bouncer: /* Considerations */

2008-07-12T22:07:37Z

Considerations

Grue Bouncer: /* Equipment */

2008-07-12T22:06:35Z

Equipment

Grue Bouncer: New page: == Equipment == To roast things you generally need an oven, a pan to roast your things, and a thermometer to check the internal temperature. == Technique == * Preheat your oven * Prep ...

2008-07-12T22:05:43Z

New page: == Equipment == To roast things you generally need an oven, a pan to roast your things, and a thermometer to check the internal temperature. == Technique == * Preheat your oven * Prep ...

New page

== Equipment ==

To roast things you generally need an oven, a pan to roast your things, and a thermometer to check the internal temperature.

== Technique ==

* Preheat your oven
* Prep your ingredients. Make sure everything is oiled and seasoned like it should be
* Arrange them in your pan evenly
* Place the pan in the oven.
* Keep an eye on it, check oven temperature regularly, make sure the surface isn't overbrowning
* Remove from the oven and serve. If it's meat, let it rest for a couple of minutes, else the juices will run all over the plate and out of the meat when you cut it.

== Considerations ==

The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I *highly* recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.

← Older revision		Revision as of 20:01, 8 September 2008
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	The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.		The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.

−	[[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]]	+	[[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]] [[category:Cooking Basics]]

← Older revision		Revision as of 19:59, 8 September 2008
Line 21:		Line 21:
	The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.		The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.

−	[[Category:Techniques]][[Category:Savory]]	+	[[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]]

← Older revision		Revision as of 00:17, 5 September 2008
Line 21:		Line 21:
	The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.		The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.

−	~~[[Category:Cooking_Basics]]~~[[Category:Techniques]][[Category:Savory]]	+	[[Category:Techniques]][[Category:Savory]]

← Older revision		Revision as of 22:25, 12 July 2008
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		+	==Purpose==
		+
		+	To cook things by keeping them in a confined space with hot air.
		+
	== Equipment ==		== Equipment ==

← Older revision		Revision as of 22:07, 12 July 2008
Line 16:		Line 16:

	The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.		The temperature and amount of time that something needs to be roasted varies as much as the shape, size, density and water content of things that can be roasted. The general sloppy rule is "When in doubt, cook at 350". Vegetables tossed in oil can usually be roasted at 400-425 depending on the thickness, and the vegetable. Large roasts are often cooked at a very high temperature (over 400 degrees) for 15 or 20 minutes to create a nice crust, and then the temperature is lowered to 325-375 t cook all the way through. In this case, I highly recommend using a remote thermometer with a temperature alarm in the meat. Time/Weight ratios are a rough approximation at best. Don't trust them. If it's browning too fast on the surface but the internal temperature isn't getting there, cook it at a lower temperature. If one part is browning more quickly than the other parts and looks like it might be over browned by the time what you're doing is done, wrap it with tin foil.
		+
		+	[[Category:Cooking_Basics]][[Category:Techniques]][[Category:Savory]]

@@ Line 1: / Line 1: @@
 == Equipment ==
-To roast things you generally need an oven, a pan to roast your things, and a thermometer to check the internal temperature.
+To roast things you generally need an oven, a pan to roast your things, and if you're cooking meat, a thermometer to check the internal temperature.
 == Technique ==