Oven roasting is a cooking method that uses dry heat. Like other dry-heat cooking methods, roasting browns the surface of the food, which in turn develops complex flavors and aromas.1 When roasting, food should be uncovered so that the hot, dry air that delivers the heat, not steam. Meat, fish, vegetables, and pasta can all be cooked by roasting.
When roasting meat, you want to ensure that it does not dry out. Nothing is worse than a dry piece of roasted chicken or overcooked fish. It can ruin a whole meal, so don't do it! By basting, browning before roasting, or coating your meat with a breading, you reduce the chance that your food will end up being dry.
One last note, make sure your oven is hot before you add your food. Cook temperatures and times in recipes all assume the oven is at that temperature when you put in your food.
Oven roasting is really simple if done correctly, but if done incorrectly, it can throw off the balance of a meal. For cook times, do a search to ensure it will be cooked properly. I cooked pork recently and was able to find a great chart outlining cooking times and temperatures. A little research can go a long way!
One last note, make sure your oven is hot before you add your food. Cook temperatures and times in recipes all assume the oven is at that temperature when you put in your food.
Oven roasting is really simple if done correctly, but if done incorrectly, it can throw off the balance of a meal. For cook times, do a search to ensure it will be cooked properly. I cooked pork recently and was able to find a great chart outlining cooking times and temperatures. A little research can go a long way!
Technique
1 Heat your oven to required temperature.
2 Add food and cook to specified time, gradually basting as required.
3 Turn over meat or vegetables to ensure even browning at least once during the cook time.
4 Let the food rest for 2 to 3 minutes before serving.
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