-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: What is the ultimate French toast topping?
Oven pan !
- Thread starter blunomore
- Start date
Yep, sure do. I kinda like it here.You live in PE, right?
That's far from a problem - that's a good thing. Keep it - it is now well seasoned...
murraybiscuit
Executive Member
unless she wants to use it for something else...
dj, how do you get it to thicken without cornflour / flour... or do you like watery gravy?
la creuset is great, but you'll have to sell the family jewels first...
@blu, i don't know why you ask the rest of us when you should really just be pm'ing the source of all culinary wisdom, dj.
dj, how do you get it to thicken without cornflour / flour... or do you like watery gravy?
la creuset is great, but you'll have to sell the family jewels first...
@blu, i don't know why you ask the rest of us when you should really just be pm'ing the source of all culinary wisdom, dj.
wrathex
Expert Member
I roast often, I use a variety of pyrex dishes, large round or a stainless steel braai pan that I bought from the braai/gas utensil isle in builders warehouse, sometimes I use my old defy oven pan.
I have never used teflon to roast with, I have a teflon pan set aside just for pancakes, the rest are all stainless steel with copper enforced layer.
I have thrown away the teflon coated Jamie Oliver saucepan I had, and replaced it with a mean little plain stainless steel one as well.
Roasting secrets:
- roast first 30 minutes at 200
- turn down to 180 for rest of time
- add water to the roasting pan, the steam prevents drying out and gives a more even roast
- when done, take it out and let it stand for 30 minutes
(I don't just add water, I add about 500ml or more of water, mixed with wine or some chutney, a clove, maybe a dash of balsamic, 1/2 clove of garlic)
I have never used teflon to roast with, I have a teflon pan set aside just for pancakes, the rest are all stainless steel with copper enforced layer.
I have thrown away the teflon coated Jamie Oliver saucepan I had, and replaced it with a mean little plain stainless steel one as well.
Roasting secrets:
- roast first 30 minutes at 200
- turn down to 180 for rest of time
- add water to the roasting pan, the steam prevents drying out and gives a more even roast
- when done, take it out and let it stand for 30 minutes
(I don't just add water, I add about 500ml or more of water, mixed with wine or some chutney, a clove, maybe a dash of balsamic, 1/2 clove of garlic)
I'm far from the culinary source of wisdom, as this thread shows. I know next to nothing about roasting pans - mine have been passed down to me. Never actually bought one.
If you cook a roast with enough of the correct veg, then the natural starches from these veg will thicken the gravy itself without the need for any flour. I use some extra veg from the outset and then pass these through a sieve into the gravy - this thickens it considerably, but often without sieving it will thicken enough on its own. It also adds considerable flavour. Oh and of course reducing it helps too. I usually place the pan over two burners...
And if you have the time, roast at a temperature at which the proteins just begin to denature. Beef at around 60 degrees celcius. But be sure to get the maillard reaction induced beforehand by searing the meat on a really high temperature. One thing I've noticed is that many people do not use enough salt on roasts - be generous - it's usually a large piece of meat - don't look at it in isolation and think it's too much - you should at least coat the entire surface of your meat.
Cook beef at 60 degrees C for anywhere between 6 to 8 hours depending on the thickness then crank up the heat for the last half an hour to release some of the juices for the gravy. Or sous vide it if you can afford a water bath and vacuum but that's unlikely. Besides sous vide can be dangerous if you don't know what you're doing, which not even I do entirely. It's a tricky business...
SlinkyMike
Honorary Master
- Joined
- Jan 23, 2006
- Messages
- 10,402
- Reaction score
- 5,731
if it's for roasting maybe try a clay pot (made for ovens), PnP hyper stock them. they not non stick etc but apparantly roasts taste better in themyet ...
don't ask me why it tastes better ...i don't know
Are you referring to a Romanotopf? If so: good call, they are fab!
@Blu: what is an 'oven pan' do you perhaps mean a cast iron skillet (no wooden handle so can be used in the oven?)
Is that the oval/rectangular clay thing in two halves (lid and base) that you can also use with coals. If it is they are farking great!
Tagines are also cool.
blunomore
Honorary Master
Just my layperson's term
So what I really mean, is "that big dish you would use when you want to roast something in the oven"
sdd
Expert Member
We received a set Le Cruiset ovenware many years ago ... maybe something similar?
Don't bother with the Jamie Oliver junk ... waste of time ... rather buy a Bauer pan - much better. I raved about them (Jamie Oliver set) before but am totally disappointed with the quality of the pans and the aftermarket service
Don't bother with the Jamie Oliver junk ... waste of time ... rather buy a Bauer pan - much better. I raved about them (Jamie Oliver set) before but am totally disappointed with the quality of the pans and the aftermarket service
I usually just add a couple of extra potatoes which I mash into the gravy if it's not thick enough, works wonders and if you don't need to thicken you have extra potatoes
I usually just add a couple of extra potatoes which I mash into the gravy if it's not thick enough, works wonders and if you don't need to thicken you have extra potatoes
Carrots too - they add a nice, balanced sweet note to a gravy...
Yes, forgot about those. In slow cooking I add some at the beginning to cook away.
Had one that had flaked a bit at the edges after a year (well, with daily use, it's to be expected, I guess). Took it back and they gave me a brand new one with no question. Any issues in 2 years and they've said they'll replace with a new one. Works for me. And I use them everyday as they work well, even in the oven.
The problem I find with the bauer pans is that the base is to thick which does not bode well for quickly changing the temperature. The el cheapo teflon coated pan I got from SPAR however works well in this scenario though.
Less scrubbing on the bauer after the sticky cooking, though.
But yeah, have a wok that is now properly seasoned for that type of cooking. And some other cheap pans that work well (but require more work to clean).
Once you have cooked what you needed to cook remove the food and put the pan back on the plate adding boiling water and bit of vinegar. Let it boil for another couple of minutes and then rinse under a hot tap with fast flowing water. Alternatively just add hot water & detergent and allow it to soak until such time as you do the dishes.
I find the above use makes for a whole lot less work & scrubbing.
the only issue with the bauer pan is the coating comes off and you need to be extra careful with the type of utensils you choose to use with the pan. but those cookware is great for the health conscious. they newer bauer range is marble and it doesn't need coating.