Cooking Methods
Below is a working list of the kitchen basics - cooking methods that are the foundation to every recipe. Take a look and follow along, then apply the method to various recipes you cook from here on out!
What is Roasting?
Browning your food via the oven. Roasting is a slower method of cooking than searing. It’s a great way to brown ingredients that require more cooking time. (ie. carrots, potatoes, whole chicken)
Brown = Flavor
Why? … You are caramelizing the sugars!
When we roast our meat or vegetables and get them browned, we are caramelizing the natural sugars in the product…Just like searing!
Steps to Roasting
Use a flat roasting pan or baking sheet with low walls
Do not crowd the pan
Not too much oil: You need just enough oil to coat your veggies & allow the seasoning to stick. Too much oil will make things greasy.
Don’t turning your ingredients too much: Don’t touch your ingredients until they’re browned. The contact to the pan is what creates a nice color!
Veggies: once they start to brown on the bottom of the pan, you can mix ‘em up and put them back until soft
Protein: You don’t want to turn your protein when you’re roasting. If the outside gets too brown, then you can cover it with some tin foil.
Seasoning your ingredients well!
When you’re roasting, you want to season your product pretty strong. Add some ground spices as well as salt and pepper for some more flavor. Adding garlic, lemon, & hard stem herbs (thyme, rosemary) are always yummy
When is my food done?
Veggies: Once they are soft and cooked through, they are finished. If you are finding that they are getting too brown and not cooking through, just turn down the heat a bit
Protein: Different types of meat will cook at different rates, but you want a firm feel on the meat. This will take some getting used to
Tips: As you are learning how long things take to cook, don’t be afraid to check the food more often. Looking and feeling the product as it cooks, will teach you more about what things look like throughout.
Dark Meats & Thick or hard veggies are great for roasting!
Dark & fatty meats include:
Whole Chicken
Chicken Legs & Thighs
Pork Loin
Roast Beef
Thick or hard veggies include:
Winter Squashes
Cauliflower
Brussel Sprouts
Broccoli
Potatoes (sweet & white)
Root Veggies (carrots, turnips, beets, parsnips)
Check out our Roasted Chicken and Vegetable Recipe to try out this method!
