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/ck/ - Food & Cooking

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4262304 No.4262304 [Reply] [Original]

Do you make roast, /ck/?
How do you go about it, do you roast with vegetables, spices?

>> No.4262318

What sort of roast? Pork? Beef? Venison? Chicken? Duck? Etc.

>> No.4262321

don't be an old white person
that's the key to making a roast that isn't terrible
coat in spice rub
sear it brown in the pan
cook low and slow until it's tender

>> No.4262333

>>4262321
>so edgy

This isn't /b/, your racism is not welcome here.

>> No.4262337

>>4262333
welcome to 4chan.org

>> No.4262338

>>4262321
My (quite white) grandmother used to make an excellent Sunday roast, pretty sure she would have punched you in the dick for that comment, too.

>> No.4262347
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4262347

>>4262333

>> No.4262351

>>4262337
>>4262321

You're currently in violation of rules 2, 3, and 6. Leave, grow up, and come back when you can discuss food like an adult.

>> No.4262358

>>4262333
Fuck you hippocrite nigger, let's pick for a roast, duck v chicken v beef v venison v you name it... ogm you be rasis, i need benefits from dah harm!

>> No.4262370

It's funny, I always thought old white people made the best roast. That's my experience anyway

>> No.4262368
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4262368

Searing does help make it a good deal more tender.

I usually put big chunks of carrots, celery and onion slices in a roasting pan with no rack.

Get a nice cut from the butcher's rather than the supermarket. Slow cook for about 3 hours, perfect every time.

A bit of salt & pepper for a quick rub over beforehand.

>> No.4262375

>>4262351
>>4262338
jesus christ, the autism is strong in this board
captcha: sir llmadl

>> No.4262376

>>4262368
No it doesn't. Searing greatly improves the flavor, but it doesn't magically make the meat more tender.

>> No.4262379
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4262379

>>4262351
You might be better suited to chowhound, they're very politically correct and stupid there.

>> No.4262382

>>4262351
>oxford comma
>2013

Wow.

>> No.4262388

>>4262376
I've always been under the impression that it helps the meat in "retaining the juices". Doesn't it help retain moisture?

>> No.4262389

>>4262368
oh yeah, I forgot, mirepoix is always good for a roast.
>>4262370
I've never seen an old person make a roast that wasn't tooth destroying and completely flavor-free

>> No.4262433

>>4262388
Nope. 'Tis a myth. Cook a steak, let it rest, and look at the plate. Does it look like searing "locks in juices?"

>> No.4262465
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4262465

>>4262433
Damn, just looked up the entry for Searing on Wikipedia too, and a few other sources. I had never bothered to fact check...

>> No.4262523

>>4262465
Now you know. And knowing is half the battle.

Searing is still a good idea because it greatly improves the flavor, but for juiciness you just have to cook it for the right amount of time at the right temp. I recommend getting a digital meat thermometer.