Roasting Basics

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
Usually large pieces of meat are roasted, so you’ll need a big enough pan and one with low enough sides to allow the hot air to circulate around the food. If there is a layer of fat, place the roast, fat side up in the pan, so the meat will self-baste. Placing the roast on a rack in the pan will let heat circulate around the food and keep it out of any fat that drains into the pan. Here are a few more tips to keep in mind for roasting:
  • Preheat the oven. Sometimes it’s good to start at a high temperature briefly to seal in the juices and brown the outside, and then reduce the oven temperature to moderate for most of the roasting.
  • Don’t cover a roast with an aluminum foil tent—this will steam the meat—unless the roast is browning too quickly.
  • Let the roast stand for 15 minutes before carving. This allows the meat to reabsorb the juices, keeping the meat moist.