4 ms·

The key to understanding roasting is that every cookbook and Google result is lying to you. Roasting doesn't mean just putting something in the oven on high hea

The key to understanding roasting is that every cookbook and Google result is lying to you. Roasting doesn't mean just putting something in the oven on high heat, the things you're roasting need to be far enough apart on the tray that there is space for air in between them. Otherwise you're steaming, not roasting. The point of roasting is to make the outside super crispy, while keeping the inside moist and chewy. E.g. how to roast chicken thighs: - Preheat cast iron pan in oven until the oven has been at 450 for at least 10 min. - Place four chicken thighs in the cast iron pan with a good amount of space in between, after tossing them in a gallon ziplock bag with olive oil, sea salt, and pepper. - Roast for 20 min at 450, then pour out excess fat. (If you don't do this, then again you're just steaming the chicken.) - Turn down oven to 400, and cook for another 25 - 30 min. You can apply the exact same technique to most vegetables and mushrooms, but understanding and nailing the principle is key. This recipe for roast maitake mushrooms also explains it well: https://foragerchef.com/simple-roasted-hen-of-the-woods/ https://foragerchef.com/simple-roasted-hen-of-the-woods/

iamacyborg 6y ago
> Roast for 20 min at 450, then pour out excess fat. (If you don't do this, then again you're just steaming the chicken.) Excess fat won’t steam whatever you’re roasting.
jelliclesfarm 6y ago
With meat there are three stages, searing to seal the juices inside. Then roasting in dry heat. Finally, resting it. All meats must ‘rest’ for 15-20 minutes because it continues cooking evenly right after the oven. When you get it out depends on preferred doneness. Medium rare, medium, well done. Most white meat is cooked well done. Or you cook sous vide. Wherein, the Maillard reaction is to be done separately. Chicken legs have to be seared first and then goes into the oven. And then rested. If you have seasonings, let it sit in marinade for 20 mts in the fridge and then 40-45 mts in a 425 deg oven. While chickens and legs can also be brined for a crackling crispy skin but whole birds cook unevenly. Spatchcocked birds make for more even cooking.
- sk5t 6y ago
  > searing to seal the juices inside Searing does not seal anything inside. It does provide a pleasing texture and usually flavor, though. Cooking chicken legs starting in a cold pan produces wonderful results.
  - jelliclesfarm 6y ago
    Maillard reaction seals in flavor and texture. That’s the purpose of searing meat as the first step. https://en.m.wikipedia.org/wiki/Maillard_reaction https://en.m.wikipedia.org/wiki/Maillard_reaction But you should feel free to enjoy chicken legs cooked in a cold pan. It’s not a food safety issue. Just a texture and flavor process.
    - sk5t 6y ago
      Yes, I know all about the Maillard reaction--been baking and cooking for decades. My point is that searing as a means for "locking in juices" is an old wives' tale. The reverse-sear approach is superior for steaks and roasts, although the sear-first technique is fine for braised dishes. As for chicken legs, an approach like this one works very, very well and and is an interesting counterpoint to the common wisdom that the pan and oil must be preheated: https://www.thekitchn.com/recipe-lemon-thyme-chicken-thighs-recipes-from-the-kitchn-201199 https://www.thekitchn.com/recipe-lemon-thyme-chicken-thighs-...
      - jelliclesfarm 6y ago
        ok. fine. [..] The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep, you read that right. Cold. Season them well with olive oil, salt, and pepper, and then put them skin-side down in the skillet over medium heat. Then just don’t touch them for 14 to 15 minutes. As the pan heats up, the skin will slowly get crispy. It might pop and hiss, but all is good. As long as you watch your heat, it’s almost impossible to burn or overcook these. [..] i suppose the above is your understanding of NOT searing? english is not my first language.

iamacyborg 6y ago

> Roast for 20 min at 450, then pour out excess fat. (If you don't do this, then again you're just steaming the chicken.) Excess fat won’t steam whatever you’re roasting.

jelliclesfarm 6y ago

With meat there are three stages, searing to seal the juices inside. Then roasting in dry heat. Finally, resting it. All meats must ‘rest’ for 15-20 minutes because it continues cooking evenly right after the oven. When you get it out depends on preferred doneness. Medium rare, medium, well done. Most white meat is cooked well done. Or you cook sous vide. Wherein, the Maillard reaction is to be done separately. Chicken legs have to be seared first and then goes into the oven. And then rested. If you have seasonings, let it sit in marinade for 20 mts in the fridge and then 40-45 mts in a 425 deg oven. While chickens and legs can also be brined for a crackling crispy skin but whole birds cook unevenly. Spatchcocked birds make for more even cooking.

sk5t 6y ago
> searing to seal the juices inside Searing does not seal anything inside. It does provide a pleasing texture and usually flavor, though. Cooking chicken legs starting in a cold pan produces wonderful results.
- jelliclesfarm 6y ago
  Maillard reaction seals in flavor and texture. That’s the purpose of searing meat as the first step. https://en.m.wikipedia.org/wiki/Maillard_reaction https://en.m.wikipedia.org/wiki/Maillard_reaction But you should feel free to enjoy chicken legs cooked in a cold pan. It’s not a food safety issue. Just a texture and flavor process.
  - sk5t 6y ago
    Yes, I know all about the Maillard reaction--been baking and cooking for decades. My point is that searing as a means for "locking in juices" is an old wives' tale. The reverse-sear approach is superior for steaks and roasts, although the sear-first technique is fine for braised dishes. As for chicken legs, an approach like this one works very, very well and and is an interesting counterpoint to the common wisdom that the pan and oil must be preheated: https://www.thekitchn.com/recipe-lemon-thyme-chicken-thighs-recipes-from-the-kitchn-201199 https://www.thekitchn.com/recipe-lemon-thyme-chicken-thighs-...
    - jelliclesfarm 6y ago
      ok. fine. [..] The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep, you read that right. Cold. Season them well with olive oil, salt, and pepper, and then put them skin-side down in the skillet over medium heat. Then just don’t touch them for 14 to 15 minutes. As the pan heats up, the skin will slowly get crispy. It might pop and hiss, but all is good. As long as you watch your heat, it’s almost impossible to burn or overcook these. [..] i suppose the above is your understanding of NOT searing? english is not my first language.