Roasting

Roasting

Slow, dry cooking in the oven that browns the entire surface

The method

With the oven preheated to the right temperature, place the item on a rack or in a roasting pan, never crowded with other foods. Baste occasionally with the cooking juices to keep the exterior moist. Let the meat rest for a few minutes out of the oven before carving.

When to use it

For a large piece of meat, a whole bird, or root vegetables that you want to brown all over and cook slowly to the center. The oven provides even heat, which is perfect when you can't monitor it continuously. Use roasting for Sunday dinners or large cuts.

The pitfalls

• An oven that isn't hot enough at the start: the piece cooks without ever browning.
• Opening the door too often: the temperature drops and the cooking time lengthens.
• Carving immediately: the juices escape and the meat dries out.
• Forgetting to baste: the surface dries out before the inside is cooked.

The indicator

A meat thermometer inserted into the center gives the exact internal temperature; it's the most reliable indicator. Alternatively, the juices that run out should be clear for poultry, or more or less pink depending on the desired doneness for red meat.