can someone tell me where I can buy it? a cheap one will do and the closest thing I could find was from Japan home centre "steam rack" which is circular..I want a big rectangle for roasting in the oven!
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Strawberry_shortcake
I roast meats several days every week and I use aluminium trays
and where required I put a rack inside these to keep my meat clear of the fat extracted from the joints which I later separate from the juices to make my gravy or sauces,or
better still rest the meat on a bed of vegs. which you can blend down at the end to make the most delicious natural gravy
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Spotlight in Megabox, Kowloon Bay has one. Approximately 25 cm x 25 cm, $40.
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thanks abalonely.
shipcast- this is exactly how i used to cook my meat (the gravy part) but i was lacking a proper rack! you dont use one every time you roast?
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Strawberry_shortcake
No,I rarely ever use a rack,try the vege method with a small pile of veg in the bottom of the tray and sit the meat on top so that all the juices from the meat go down through the veg,add about 2 centimetres of water to the tray at the outset
and when the meat is cooked blend down the complete contents of the tray to make you gravy,any veg will do more the merrier and there you have a very natural gravy NO ADDITIVES. DONT forget when you start cooking your seasoning,herbs etc.
This making me feel hungry,I have used this method for 45 years and I am
still told by every one that I make the best gravy(good enough for me !!)Ex Pro Chef
(retired)
P.S. Always seal the tray with foil or a lid then the water will not escape,this water wiil also stop your meat from shrinking.
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will definitely give it a try! do have one concern though- I roast my chicken uncovered purposely to make it crispy outside, so does that mean your method wouldn't apply to chicken roast? ("my" chickens don't have that much juice coming out either) or, any other alternatives you would suggest? i imagine it'd be perfect for roast beef/pork though.
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Strawberry_shortcake
No problem,the same applies to chicken exactly but for the last five mins. of cooking ,uncover the bird and turn up the heat a little and hey presto the
best crispy skin you have ever had. Answer to your point,there is more juice in a chicken than other meats ,my way helps to retain that juice in the bird making it more succulent.Rub a little olive(cooking)oil on the skin before cooking along with salt and I always sprinkle with Italian seasoning (very aromatic) try it I bet its the best yet !!!!!!!!!!.Throw 3-4 garlic corms(sections) into the birds cavity for extra flavour.
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nice suggestion! I am a newbie in chicken roasting and so far have only been using rosemary/salt /pepper- italian seasoning would be a nice twist. any suggestion for stuffing as well? I have, so far, only made mine with bread, chicken stock, onion and thyme..
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Strawberry_shortcake,
I make my own stuffings,some of which I am doing at this very moment.You can use almost anything,it really comes down to your personal taste ie;
Sage and Onion.parsley and thyme,plain onion,coriander and Onion,Garlic and Parsley etc. When making stuffing I make a small batch and keep some for the next time or two
so as not to have to make it each time,it will keep for weeks if you make it correctly
and keep it in a dry tin (not in the fridge) I make my own bread crumbs by blending down a loaf or two (usually white)then in an aluminium tray place them in a warm oven not to bake but purely to dry out,until they are a little crunchy,take out and add
whatever herbs you have decided upon plus a little seasoning and your there. just keep dry and there always ready.
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