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Old 12-21-2012, 07:02 PM   #11
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Thanks for an interesting topic, mumu. "Roast" is not the only cooking term that inspires ambiguity. A tagine, for example, can be either the the North African cooking vessel or the dish that is cooked in it, and a "dish", of course can be the vessel in which a meal is served or cooked or the meal itself.
As everyone has said, roasting is dry heating, and the product of this process. A pot roast, however, is the product of moist heating, but the process is called braising (if you add any moisture. I still consider it braising even if you don't, since the meat is cooked in the steam from the moisture liberated by the meat and veggies) not pot roasting. A broiler can be a chicken of about 5 lbs or so (as opposed to a "fryer"), and again, you can broil a "broiler" in a broiler, the thingy under the stove which will take also tender cuts of meat or your creme brule, if you don't have a flame thrower. I personally dislike this form of cooking. Bending down is easy. getting up again is not.
I agree with Andy's comment about the abuse of cooking terms by advertisers. The relatively new halogen ovens are often touted for their healthy., "fat free frying". Water free boiling will be next.
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Old 12-21-2012, 11:11 PM   #12
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since roasting is a dry method is there any time a little water added to the bottom of the pan to keep drippings from burning is ok. Is the only option a rack or a bed of veg., instead of water. little water meaning less than 1/2 cup? this happen to me when i made roast chicken before,drippings started to burn. i know i could deg-laze the pan drippings,but thought little water might be ok. but than its not a dry method. I thought i check with u guys on this instead of the internet.
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Old 12-22-2012, 09:48 AM   #13
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Adding liquid to the pan is common in roasting to keep drippings from burning/smoking. It's still a dry method because it's not a covered pan.

It's still a good idea to use a rack for the chicken because that allows heat to circulate under the chicken for even cooking.
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Old 12-22-2012, 05:15 PM   #14
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Yeah. The truism "whatever works, works" applies here. I often roast a chicken mounted vertically on one of those tripod thingies with its (the tripod's!) feet in water for the reason that you both mention, but I still call it roast , rather than braised chicken, and it retains that characteristic sign of a roast chicken, crisp skin.
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Old 12-22-2012, 07:11 PM   #15
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is there a certain amount of water one can add to pan drippings? if add to much i am sure there is a name that would be called? THX.
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Old 12-22-2012, 07:39 PM   #16
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The amount doesn't really effect the definition of the cooking method. Really all you need is enough to keep the bottom moist so the drippings don't burn.
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Old 12-22-2012, 10:56 PM   #17
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Andy check this rec. out would u agree if this is roasted chicken or not?

Sinfully Simple, No-Fail Roasted Chicken Pieces Cook More Smile More

I am thinking more of the lines of baking rather than roasting? thanks for taking the time to look. It seems to me there is a lot of water there cooking in to be roasted? But wanted your thoughts on this.
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Old 12-22-2012, 11:34 PM   #18
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Quote:
Originally Posted by mumu View Post
Andy check this rec. out would u agree if this is roasted chicken or not?

Sinfully Simple, No-Fail Roasted Chicken Pieces Cook More Smile More

I am thinking more of the lines of baking rather than roasting? thanks for taking the time to look. It seems to me there is a lot of water there cooking in to be roasted? But wanted your thoughts on this.
I would classify this particular recipe as more of a braised dish since the meat is sitting in a cup of water... instead of elevated above it.

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Old 12-22-2012, 11:43 PM   #19
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also, when u add water to the pan drippings doesnt that produce steam? and doesnt braising have to have a lid?
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Old 12-22-2012, 11:46 PM   #20
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forty caliber...... doesnt braising usually have a lid?
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