Conventionally, the terms roasting or baking refer to cooking foods in the hot, dry air of an oven. Both terms are used interchangeable, especially regarding savory items. “Roast Chicken” is synonymous with “Baked Chicken.” However, pastry items such as breads and cakes are generally only referred to as “baked”. Technically, roasting refers to meats or poultry cooked in a dry heat environment and with a radiant heat source like over an open pit or rotisserie cooking. This is different than roasting in a closed environment like an oven. A large roast that bakes or roasts in an oven gives off substantial amounts of moisture that create a partial steaming effect in the oven. Additionally, a gas oven will produce water vapor inside the oven as a by-product of the combustion of the fuel. An electric oven is often preferred because of their more consistent heat and dryer cooking environment. While true roasting is associated with large cuts of meat or whole poultry, vegetables and fruits also benefit from this dry form of cooking. Barbeque is a form of “low and slow” roasting.
Roasting temperatures vary depending upon what is roasted and how large or dense it is. A large beef roast may cook for several hours at a very low 180˚F , while a smaller chicken might roast at 425˚F for 45 minutes. The shape of an item is also a factor in cooking. A turkey cooked whole and upright will require a longer cooking time than a whole turkey which is butterflied and lies flat. The use of a probe thermometer is essential in determining the proper doneness of large roasted items. Timing alone is an unreliable means to determine doneness of roasted or baked items.
Proper oven roasting begins with a preheated oven. The temperatures of ovens vary widely and should be monitored with an oven thermometer. For most baked or roasted items, browning or caramelization of the item’s surface is desired. When roasting meats, the meat should be as dry as possible to allow for the Maillard Reaction to occur. The Maillard reaction and caramelization begins around 300˚F. Water must be driven off before either can occur. Items that are to be roasted should be blotted or air-dried and then seasoned just prior to cooking.
Season a roast close to cooking time to avoid too much moisture being drawn out–making for a overly wet surface that will impede browning. Use a lower temperature for large roasts and higher temperature for small roasts. Elevate the roast on a rack and avoid roasting in a high-sided pan. The high sides of some “roasting” pans will slow down the process of roasting and inhibit even browning. Choose a roasting that just fits the roast. If the pan is too large, the juices will spread out in the large pan and scorch. Vegetables can be placed in the bottom of the roasting pan to either be cooked and basted with the fat from the roast or to flavor the pan drippings for a sauce. Keep in mind that the addition of vegetables to the pan will increase the amount of steam produced in the oven. Excess steam in the oven will prevent caramelization and prevent any skin (as in poultry) from crisping. Generally, a deep caramelized exterior and, in the case of poultry or pork, a crispy skin along with juicy meat is the hallmark a rich full-flavored roast.
Basting meats with a hot fat helps to cook the surface of the meat evenly and creates a rich caramelized exterior. Clarified butter or the fat rendered off the roast make excellent basting mediums.
Once a roast is finished cooking, the meat should be rested to allow for carry-over cooking, where the residual heat continues to cook the item once it has been removed for the heat source. Large roasts will have a greater carry-over of heat and should be pulled earlier to allow the roast to coast to the desired final cooking temperature. The larger the roast and/or the higher the cooking temperature the greater the carry-over cooking. A chicken that has been roasted at 425˚F for 45 minutes may actually increase in temperature for 5 or 10 minutes after it has been removed from the oven. To compensate for this, a roasted chicken can be pulled from the heat 3 to 5 degrees under what the final temperature desired. Resting the meat also allows the juices in the meat to redistribute throughout the roast and lowers the intracellular pressure of cells within the roast. By allowing the roast to rest or cool slightly, this lower pressure in the cells prevents an excess of liquid being lost when the meat is cut and served.
Roasting Review
Season
At a minimum, every roast is seasoned, usually at least with salt. The salt is a coarse salt, like kosher salt. In addition to salt, coarsely ground pepper, herbs, spices and other condiments may be used. Some items may be marinated. Items are marinated to season them and, in some cases, to hydrate or brine them. Keep in mind that a wet marinade will inhibit browning and in some cases may burn, depending on what ingredients are in the marinade. Lean cuts of meat roasted over over a long period of time can dry out. Barding and larding are two techniques to add needed fat and moisture to a lean roast over a long cooking time. Barding is covering a roast with a fat, like bacon. While roasting, the fat renders and bastes the meat protecting and flavoring it. Larding involves threading or plugging bits of fat inside a piece of meat.
Elevate and Roast Uncovered
Use a pan and rack that elevates the roast and allows the free-flow of air all around the roast.
Additions
Mirepoix may be added, about 1 ounce per 1 pound of meat, to flavor the drippings from the roast. Sides, like roasted vegetables to accompany the roast may be cooked under the roast and benefit by being basted while they cook by the roast’s juices. Potatoes, roasted under a chicken are particularly delicious when basted by the rendering fat of the chicken.
Rest
Allow time for the roast to rest. More juices will remain inside the meat. Make a pan sauce while the roast rests.
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