Roasting Question

~patches~ said:

I've always used the black with white speckles roaster, no rack but have
used a turkey lifter a couple of times. After almost 27 years
experience I thought the methods I used were fine. The results are
always great and I've had no complaints from the family. The other day,
I bought a nice new stainless steel roaster large enough to do a 23 lb
turkey that came with a rack. Ok, dumb questions follow. Is the rack
necessary because it is stainless steel or is it to prevent the meats
from being boiled in their juices on the bottom instead of being
roasted? Are there times when roasting that a rack is not necessary?

When roasting meats with an open roaster very little if any water will
accumulate during roasting, it will evaporate from the meat before it
can drip into the open pan, what will accumulate it fat. And I don't
know about you but I don't like the bottom of my roast to become a deep
fried fat laden mess. I use a rack when roasting most meats (flat wire
or Vee), obviously not when roasting a meat loaf... but no reason you
can't... simply roast your meat loaf in a metal colander set in the
pan, you'll have a leaner meat loaf. However, meat juices will
accumulate while the roast rests, providing it's not cooked too well...
and then you want your roast elevated or it will re-absorb the fat and
the juices... you'll have a fat laden roast and nothing to make gravy.

Sheldon

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've always used the black with white speckles roaster, no rack but have
used a turkey lifter a couple of times. After almost 27 years experience
I thought the methods I used were fine. The results are always great and
I've had no complaints from the family. The other day, I bought a nice
new stainless steel roaster large enough to do a 23 lb turkey that came
with a rack. Ok, dumb questions follow. Is the rack necessary because it
is stainless steel or is it to prevent the meats from being boiled in
their juices on the bottom instead of being roasted? Are there times when
roasting that a rack is not necessary?

The rack lifts the meat so the hot air can circulate all around it. It also
keeps the meat out of the fat and juices in the pan. It has nothing to do
with the kind of metal. A rack is never "necessary" but I think you will
always get better results with it.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

I agree with Alton Brown on this one. A rack is just one more thing to
clean.
Get the biggest ugliest onions carrots and celery and place in the bottom of
the roaster. Place any flesh of dead animals on top and this will keep it
out of the grease and other juices.
The onions carrot and celery will cook and brown somewhat and add flavor to
the drippings for a great gravy.

--
Emil Luca

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've always used the black with white speckles roaster, no rack but have
used a turkey lifter a couple of times. After almost 27 years experience
I thought the methods I used were fine. The results are always great and
I've had no complaints from the family. The other day, I bought a nice
new stainless steel roaster large enough to do a 23 lb turkey that came
with a rack. Ok, dumb questions follow. Is the rack necessary because it
is stainless steel or is it to prevent the meats from being boiled in
their juices on the bottom instead of being roasted? Are there times when
roasting that a rack is not necessary?

Emil said:

A rack is just one more thing to clean.

Licking em clean is the best part. 😉

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Emil said:

A rack is just one more thing to clean.

Licking em clean is the best part. 😉

From Humor Shack today:

John went to visit his 90 year old grandfather in a very
secluded, rural area of Arizona called Long Valley.

After spending a great evening chatting the night away, John's
grandfather prepared breakfast of bacon, eggs and toast.
However, John noticed a film like substance on his plate, and
questioned his grandfather asking,
"Are these plates clean?"

His grandfather replied,
"They're as clean as cold water can get them. Just you go ahead
and finish your meal, Sonny!"

For lunch the old man made hamburgers. Again, John was concerned
about the plates as his appeared to have tiny specks around the
edge that looked like dried egg and asked,
"Are you sure these plates are clean?"

Without looking up the old man said,
"I told you before, Sonny, those dishes are as clean as cold
water can get them. Now don't you fret, I don't want to hear
another word about it!"

Later that afternoon, John was on his way to a nearby town and
as he was leaving, his grandfather's dog started to growl, and
wouldn't let him pass. John yelled and said,
"Grandfather, your dog won't let me get to my car."

Without diverting his attention from the football game he was
watching on TV, the old man shouted,
"COLDWATER, GO LAY DOWN!!!!"

On Tue, 07 Jun 2005 14:23:57 GMT, "Emil" <[email hidden]>

Quoted message said:

I agree with Alton Brown on this one. A rack is just one more thing to
clean.
Get the biggest ugliest onions carrots and celery and place in the bottom of
the roaster. Place any flesh of dead animals on top and this will keep it
out of the grease and other juices.
The onions carrot and celery will cook and brown somewhat and add flavor to
the drippings for a great gravy.

I agree...Love Alton!
Jerry, in Long Island, NY

Peter Aitken said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've always used the black with white speckles roaster, no rack but have
used a turkey lifter a couple of times. After almost 27 years experience
I thought the methods I used were fine. The results are always great and
I've had no complaints from the family. The other day, I bought a nice
new stainless steel roaster large enough to do a 23 lb turkey that came
with a rack. Ok, dumb questions follow. Is the rack necessary because it
is stainless steel or is it to prevent the meats from being boiled in
their juices on the bottom instead of being roasted? Are there times when
roasting that a rack is not necessary?

The rack lifts the meat so the hot air can circulate all around it. It also
keeps the meat out of the fat and juices in the pan. It has nothing to do
with the kind of metal. A rack is never "necessary" but I think you will
always get better results with it.

Take your rack and extrapolate it to a "vertical roaster" which I
think is necessary to make a superior roasted chicken.

Try it once and you'll never look back.
🙂