Baking/roasting is a cooking method in which dry heat is applied evenly in an oven. Baking and roasting is an excellent technique for tougher cuts of meat and thicker, fibrous vegetables such as root vegetables.
Baking hints and tips:
Use an appropriate temperature. Check your recipe or similar recipes to what you want to bake/roast to make sure the temperature is appropriate. Sturdy vegetables like carrots, broccoli or cauliflower, and potatoes often cook low and slow and are coated with some form of fat (olive oil, vegetable oil, butter) to keep in moisture. Thicker root vegetables will often roast at about 375 - 400°F for 30 – 60 minutes or until fork tender.
Double check the timing, especially for delicate items like kale and fruits. A quick visual inspection can be a good guide, as the outside of the product starts to brown, check the doneness of the inside with a fork test.
To avoid drying out your veggies a protective layer of butter or oil can slow the loss of moisture as well as providing flavor and additional browning.
Vegetables and fruits that are delicious baked/roasted:
Meats available at market that are delicious roasted:
There are many cooking techniques for meats and PRFM suggests these cookbooks for regionally available items and recipes, some available through the Cathedral of St. Philip Bookstore:
Summerland: Recipes for Celebrating with Southern Hospitality by Anne Quattrano
Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven Satterfield
Your farmer is always a great source of information on how best to cook your market goodies or check out our recipes page!