Roasting trays and pans are both used in the oven, but that is where the similarities end. Roasting trays are much shallower than roasting pans, and their rims are usually about a third of an inch high.
Food that is cooked on them without added fat or liquid
is called dry roast. Duck breasts are a popular meat
that is cooked in this way. Flat breads and tortillas
can also be heated up. Roasting trays need to be able to
withstand high heat for long periods of time without warping. Steel
is a good choice of material for them as it is durable and
heat-proof. |
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It will not melt or catch fire when in the oven. Such tray will also not get scratches or dents. Their smooth finish also makes cleaning up a breeze with warm soapy water or the dishwasher.
Spices such as cumin and fennel are often toasted on roasting trays before being crushed and used in curries, soups, and stews. The dry heat releases their rich aroma.
Seeds such as sesame and sunflower and nuts such as pine nuts and walnuts are also toasted on roasting trays before being sprinkled onto salads, pastas and stir-fries.
Roasting trays are also used to de-skin nuts. To skin hazelnuts, for example, spread out the shelled nuts on roasting trays and toast them until the skins begin to color and loosen.
Put the nuts in a paper bag and then rub them against one another to free most of the skins from the nuts. |
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If you like the white flesh in coconuts but have no idea how to get to it, roasting trays present an easy answer.
Pierce two of the coconut eyes with a sharp instrument, drain the juice and then place on a roasting tray in a hot oven for 15 minutes. After you take it out, simply give the center of the coconut a sharp blow with a hammer or mallet, and it will break cleanly in two. You can scoop out the flesh for cooking or use each half-shell as a bowl for serving an tropical dessert!
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