its_me_susan
- 2,049
Roasting Pan Advice Needed Please
- Thread starter its_me_susan
- Start date
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Discussion Overview
The thread centers around participants sharing their experiences and challenges with using roasting pans, particularly regarding the issue of evaporating juices during cooking. Various methods and personal anecdotes are exchanged as participants seek advice and share their cooking practices.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant expresses frustration with their roasting pan, noting that the bottom juices evaporate, leading to burnt results.
- Another participant, who does not use the Pampered Chef roaster, shares a similar experience with their All Clad pan.
- Several participants mention adding water or chicken broth to the bottom of the pan to retain moisture.
- One participant describes a method of covering the turkey with foil initially and then removing it to brown the meat.
- Another participant shares a detailed cooking method involving butter, aromatics, and specific temperatures, which they claim results in good drippings.
- Some participants suggest using an oven bag as a potential solution to retain juices.
- One participant mentions a suggestion from their director to "tent" the turkey, which improved their results.
- A participant reflects on their preference for using a stone over the roaster, despite having received the roaster for free.
- Another participant expresses interest in using the roaster for making a large lasagna and inquires about cooking times.
Areas of Agreement / Disagreement
Views differ on the effectiveness of various methods for retaining juices in roasting pans, with no clear consensus emerging on the best approach.
Contextual Notes
Participants share personal experiences and cooking techniques, indicating a variety of practices and outcomes when using roasting pans.
Who May Find This Useful
Consultants looking for insights on roasting techniques and experiences with different cooking methods may find this discussion relevant.
its_me_susan
- 2,049
Dez'sfullhouse
- 22
When I make my turkey I coat it in butter, put green apple, garlic cloves onion, celery and spices in the cavity of the turkey, add 1/2 - 1 cup water in bottom of roaster. Bake for 30 minutes at 500 degrees then turn down to 325 watch wing tips for browning. After about an hour and a half I cover the turkey with foil except for the legs. Cook til turkey is done. Courtesy of Welcome to Saving Dinner
jenniferknapp
Gold Member
- 3,470
carolina
- 15
Always place about 1-1 1/2 cups of water in the bottom of the pan. Later when you take the roast out of the oven and remove the meat, you can place the pan on the stove over two burners set on med-low and stir with a PC bamboo spoon or spatula. This is called deglazing the pan. I sometimes add some white wine or red or water to deglaze the meat drippings. After carving the meat, I drizzle the deglazzed pan juices over the meat. mmGood!
Hope this helps you.
SMILES
Hope this helps you.
SMILES
Last edited:
nikked
Gold Member
- 2,129
its_me_susan
- 2,049
PCSarahjm said:
I would do the oven bag, but want to be able to say it's the roaster making the difference.
My turkey was better - but after an hour there were no juices from the turkey so I added a huge chicken broth and a mini can of pinapple juice (it just said "use me" when I saw it). The turkey came out yummy ~ but I think I prefer my stone to my roaster (just need smaller turkeys). Hmmm not good.
I need to fall back in love with this piece (I got it for free for qualifying my 1st month of business). Has anyone made a gigantic lasagna in it? How long did it take to bake?
Frequently Asked Questions
What size roasting pan should I buy for my needs?
The size of the roasting pan you need depends on the size of the meats you typically cook and the number of servings you require. A standard size is usually around 16 to 18 inches long, which is suitable for most whole turkeys or large cuts of meat. If you often cook for large gatherings, consider a larger pan or one with a removable rack for better airflow and even cooking.
What material is best for a roasting pan?
Roasting pans are commonly made from stainless steel, aluminum, or enameled cast iron. Stainless steel is durable and provides even heat distribution, while aluminum is lightweight and conducts heat well. Enameled cast iron retains heat and is excellent for slow roasting. Choose based on your cooking style and preferences.
Can I use a roasting pan for baking?
Yes, you can use a roasting pan for baking, especially for recipes that require a larger surface area, such as sheet cakes or lasagna. Just ensure that the pan is oven-safe at the temperature required for your recipe. However, avoid using it for delicate baked goods that may not cook evenly.
How do I properly clean and maintain my roasting pan?
To clean your roasting pan, soak it in warm, soapy water after use to loosen any stuck-on food. For stainless steel pans, use a non-abrasive cleaner to avoid scratches. For non-stick surfaces, use a soft sponge. Always dry the pan thoroughly to prevent rust, especially if it's made of cast iron.
What features should I look for in a roasting pan?
When choosing a roasting pan, look for features such as sturdy handles for easy lifting, a rack to elevate the meat for even cooking, and a durable, non-stick surface for easy cleanup. Additionally, consider whether the pan is dishwasher safe and if it can be used on the stovetop for making gravies or sauces.
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