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Any one know any tricks for when using a roasting pan? Is water best to put at the bottom or something like chicken broth and maybe some onions?. also is it best to cover whatever your roasting with aluminum foil to keep it moist, then remove towards the end?
Depends on what you are cooking.
Specifically for beef roast or chicken.
This is how I do beef roast...
Beef in pan surrounded with onions, carrots and potatoes. Rub a little vegetable oil on top of roast, salt and pepper... cover with foil. Cook on 325. At the end of cooking time, take foil off and add water with some beef bullion.
When roast is done, take roast and veggies out of pan.
Mix equal parts of water and flour until not lumpy. Pour into pan with roast drippings... stir till boiling for gravy.
OK so don't put the water while in there with the roast? Or just wait until the end is what you mean? And then do the flour with water in separate pan?
I put some water in mine, also all of my roasting pans have lids, so no tin foil.
I use a rack with no water and rarely use a lid, you can get a type of rack that would work at the dollar store. If it looks like it's starting to dry up, I cover it, but usually I cook on low, so that doesn't happen.
After you remove your meat you can add flour to your pan juices and then broth, stock or water depending on what you have available to make a gravy or just thicken your juices.:)
I think she is saying not to add the water and bouillon until you take off the foil and then when it's done you are removing the meat an veggies from that pan to a serving plate or cutting board, so you can use the same pan to make your gravy.Quote:
Originally Posted by MarMar27
The reason you need to boil your gravy is to get the flour taste out. Add your flour a little at a time for less lumps... smoosch and whisk:)
OK thanks to all the pan I have has a rack but no lid, I usually have chicken broth available and flour.
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