To roast is to cook food uncovered in the oven, usually with some extra fat (oil or butter), until it is brown on the outside and tender within.
Prime cuts and joints of meat are best for roasting, as are young birds and certain vegetables.
Roasting pans should be tough enough to withstand the long,
slow cooking in the oven without buckling or warping under
the high heat, as well as stove-top cooking for making gravy
on the hob. High-quality, heavy stainless steel pans
are a good choice. |
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Heatproof handles are a bonus and make lifting roasting pans with heavy joints or poultry much easier.
To prevent food from stewing in its own fat or juices, you can place the joint or poultry on a bed of vegetables or herbs. Many roasting pans come complete with their own rack. If not, you can also use a hinged V-shaped rack which acts as a cradle to support the meat or game bird.
There are also roasting pans with ridges on the bottom to prevent food from sitting in its own fat and they can save you some time in washing up. Some of them also have a corner spout for draining off the fat and pouring out gravy
Many of us are also making our own cooking stocks at home as they have less artificial flavorings and are healthier.
1.5kg of beef bones makes up to 3 liters of beef stock or bouillon, so depending on your needs, get a roasting pan that is big enough. |
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If you want to take the guesswork out, simply buy the largest roasting pan your oven will take, about 14 by 11 inches, and perhaps a medium sized one for smaller amounts. These two roasting pans should cover you for most occasions.
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