What I love about roasting tray cooking…
Why stand at the hob stirring multiple pots when you can get the oven to do all the work for you? Roasting tray cooking is the easiest and tastiest form of cooking there is. It’s always been my favourite way to cook.
Food roasted in the oven is not only convenient, but also especially flavoursome. During roasting, dry heat wraps itself around the food, locking in and concentrating flavours. At a high heat, roasted food turns gloriously burnished because the natural sugars caramelise on the outside, sealing in the juices on the inside.
My top tips…
1 Buy wisely
When shopping for a roasting tray, use the same rule that applies for pans and baking sheets - go for something solid, as it will distribute heat evenly. It doesn’t have to be expensive, but something sturdy will serve you well.
2 Use the correct size tin
For some dishes it’s important to use a roasting tray that’s the size specified in the recipe, especially those that involve liquid or filling the tray to a particular height. If sauces, for example, are spread too thinly they will evaporate and burn.
3 Cook in a single layer
For other dishes, the size of the roasting tray doesn’t matter, but remember not to overcrowd the ingredients. If they’re not spread out evenly or in a single layer they may steam rather than roast.
4 Know your oven
All ovens are different, so use suggested cooking times as a guide - dishes may require longer or shorter cooking times according to your oven’s temperament. As well, all oven chambers have areas that are hotter than others, so turn the tray around now and then (except when baking cakes, as the sudden change in temperature may cause it them to crack).
5 Roast in stages
Some ingredients take longer to cook than others, so add them to the roasting tray at different times so they don’t overcook.