passatdoc
Well-known member
I have a large roasting pan for my range oven and a small one to fit my Breville Smart (countertop) oven. Both have covers, and the only type of roasting I've ever done has been with covered roasters. Poultry, mostly.
Of course, if you go to the cooking section of a dept store or to a cooking store, you see lots of rectangular open roasters without lids or covers. I've never roasted food in an open manner (note: i eat very little red meat, so I'd roast a chicken but not a prime rib, if you see what I mean).
When is open roasting preferable to covered roasting? What kind of foods turn out better this way? (I remember my grandmother doing roast pork in an open roaster). From what I've observed, red meats (beef, pork) seem to lend themselves to open roasting more than say poultry. Of course, I've seen turkeys with foil tents roasted in open roasting pans (as well as turkeys in bags on an open pan), but what I mean is under what circumstances is open roasting (no foil tent, no bag, no lid) preferable to covered roasting?
Of course, if you go to the cooking section of a dept store or to a cooking store, you see lots of rectangular open roasters without lids or covers. I've never roasted food in an open manner (note: i eat very little red meat, so I'd roast a chicken but not a prime rib, if you see what I mean).
When is open roasting preferable to covered roasting? What kind of foods turn out better this way? (I remember my grandmother doing roast pork in an open roaster). From what I've observed, red meats (beef, pork) seem to lend themselves to open roasting more than say poultry. Of course, I've seen turkeys with foil tents roasted in open roasting pans (as well as turkeys in bags on an open pan), but what I mean is under what circumstances is open roasting (no foil tent, no bag, no lid) preferable to covered roasting?