For ingredients and dishes that like to sit in the heat for a while, roasting is the cooking technique to go with.
Here, we’ll share all about what the cooking technique of roasting is and helpful tips to use this method with ease.
What is Roasting?
Roasting utilizes the hot, dry heat from the oven to cook foods. This heat helps to create a flavor-packed crust on the outside of your ingredients. When you use olive oil before roasting in the oven, you ensure that delicious crust forms while also keeping the food moist. You can cook meat, fish, or vegetables with this technique.
Roasting differs from baking in that roasting is often conducted at a higher temperature, say 400 degrees F or higher. Baking, on the other hand, is often at a lower temperature. Baking also involves cooking something that contains oil in the mixture, rather than brushed on such as for roasting.
How to Roast
Roasting is a fairly simple cooking technique that can be used in all sorts of situations. For meats and fish in particular, starting with a marinade to help infuse the ingredient with more flavor while also preparing it to develop that delicious crust. Option to season with salt and pepper and then roast on a baking sheet or sheet tray at a high heat (400 degrees F +) until fully cooked.
For those camping trips or outdoor bonfires, you may also opt to roast something simple–such as a sausage or marshmallow.
Tips for Roasting
Here are some helpful tips to keep in mind while roasting your sheet pan of flavorful ingredients:
Roast with Olive Oil
Olive oil serves an essential role in ensuring your roasted ingredient stays flavorful and moist. Without that oil, your ingredient–whether a chicken breast, salmon filet, or diced root vegetables–can dry out and miss out on that savory crunch coating.
Room to High Temperature
Before sliding that pork tenderloin in the oven, allow time for it to come to room temperature. This can help prevent the meat from drying out in going from a very cold environment (the fridge) to a very hot environment (the oven).
Adjust Temperature Based on Size
Roasting a large piece of meat at a high temperature (400 degrees F) may crisp up the outside of the meat too quickly before letting the outside get cooked. A general rule is that for larger cuts of meat, opt to roast at a lower temperature for a longer period of time. This can help ensure even cooking and that the outside won’t burn before the rest of it is done.
Take Time to Rest
For meats, be sure to allow about 10-20 minutes after roasting before serving. Depending on the type and size of meat, it may continue to cook even when the heat source is removed. This pause allows the juices to stay with the meat, rather than run all out when it’s cut open, leaving it dry.
Get the Roast in the Oven
Whether roasting meat, fish, or veggies, turning on the oven, grabbing some olive oil and a sheet pan can make dinner time hassle-free. Check out a large collection of roasting recipes on our website and be sure to pick up some olive oil to be roast-ready!