Roasting: to cook with indirect, diffused heat (as in an oven) for slower cooking to enhance flavor through caramelization and browning of the food surface.
Our Four Favorite Roasting Recipes
Use this classic slow cooking method for various types of meats, fish, poultry, and vegetables.
Our Five Favorite Pans for Roasting
Ideal roasting pans distribute heat evenly and have low sides, allowing more of the oven’s heat to make contact with the food.
1. Anolon Tri-Ply Clad Roaster with Nonstick Rack: durable three-ply construction features an aluminum core between layers of stainless steel.
2. Anolon Vesta Ceramic Baker: elegantly tapered walls with tulip-flared rims and curved handles offer plenty of room for potholder grip.
3. Circulon Roaster with Self Rack: heavy-duty carbon steel construction offers balanced heat distribution while rolled edges provide extra durability.
4. Rachael Ray Rectangular Roaster: Durable stoneware construction features bold color and distinctive flared edges that make it easy to carry.
5. Farberware Roaster with Built-In Rack: heavy-duty carbon steel construction reliably resists warping and heats evenly to help reduce hot spots.
How to: Crown Roast of Pork
Keep your roast moist by roasting at lower temperatures for a longer period of time. Slow-roasting helps tenderize tough fibers in meat, resulting in more succulent textures.
Give this cooking method a try with our Crown Roast of Pork recipe.
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