By Shreya Goswami
Roasting is a hands-off, hassle-free cooking method that can produce excellent results. Here are all the tips you need to roast meat and poultry to perfection.
Preheating the oven ensures that the meat gets a blast of heat as soon as it goes in, which gets rid of the bacteria risk completely.
Meat should always be thawed and then put into the oven for roasting to ensure even browning and tenderizing.
Getting the right roasting pans, trays, mittens, spatulas, basters and tongs is as necessary as getting a cooking thermometer.
Not all ovens heat evenly, which is why understanding the hottest and coldest regions of the oven before roasting is important.
Browning the meat in a pan first and then slow roasting it in the oven can often provide much better results.
Different meats and different cuts need to be roasted at different temperatures, so knowing these details matters a lot.
Keep meat uncovered after roasting, and it is likely to dry out as it cools down. So, let the meat rest for at least 20 minutes after roasting it.