🔕 🔔
Loading…

My Basket ()

All questions

Your best tips for holiday roast success?

General or specific: Favorite cuts for roasting? Rack or no rack? Oven to table strategy? How to get the best flavor? (Or any other secret tricks that come to mind.) Thanks in advance!

Kristen is the Creative Director of Food52

asked about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 1030 views
12f258b9 79dd 4a7b 863a da7bf6e4b02e  stringio
added about 4 years ago

Could you give us more to work with?! Are you asking about beef, lamb, pork, chicken, turkey??

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

12f258b9 79dd 4a7b 863a da7bf6e4b02e  stringio
added about 4 years ago

Buy: Roasting - A Simple Art by Barbara Kafka.
She'll tell you all.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

Personally I do use a rack for all roasts. I also use an "internal brine" which means you need and injector. But most of all you need a really fast, instant read probe thermometer such as a Thermapen. Expensive yes, but you will never regret owning one. Getting an accurate read on internal temperature is essential.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 4 years ago

Find an excellent butcher and order your roast grass fed and finished. You will be amazed at the difference in flavour and texture and you will feel better knowing you are eating ethical meat.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

I'm not sure what "ethical meat" means but at least I have some idea. Cows have ethics? I live in grass fed beef country and the biggest problem to tackle when cooking it is the lack of marbeling. Now, I'm definitely not in favor of giant feed lots but diet to marbeling for flavor is important. Grass doesn't bring it. And the texture is "chewy". Same with pigs (which will eat anything if allowed).

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added about 4 years ago

Rocky Bill, to be more clear about why I'm asking -- we're putting together a feature on holiday roast tips, and looking for help from the community. So general or specific tips work!

(Sorry reposting after accidentally posting from one of our contributors' accounts!)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

19f2e275 c635 488f 8322 530158a23e00  food52
added about 4 years ago

When roasting a bird, sometimes I brine, sometimes I don't. depends on my schedule and space availability. If I'm not brining, I will make a compound butter with thyme, oregano and sage. Tuck it under the skin and massage it until its spread around. Truss it up into a nice shape, generous salt and pepper on the outside and into a roasting pan (no rack, I feel like I get a better fond for deglazing) with a few mirepoix veggies sitting around it. Baste it often while roasting with the pan liquid.

I pretty much always brine pork loin roasts, unless I have a very specific recipe that doesn't call for it. and I will most likely use a rack for those.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.