Roasting—Dry-Heat Cooking without Fat
Lecture no. 5 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 31 min | Categories: The Great Courses Plus Online Food & Wine Courses
Roasting can seem to be a frustrating task. But it doesn’t have to be when you know what you’re doing—and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and potatoes. You’ll also get tips on how to determine doneness, how to make gravy, and how to carve your bird.