"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Fri, 29 Nov 2013 20:47:23 -0000, "Emrys Davies" >
>> wrote:
>>
>>> I am experimenting with the cooking of oven roasted parsnips and as you
>>> can
>>> imagine I have ample recipes from which to choose. I am doing well but
>>> one
>>> tiny thing is bothering me a little and that is that some recipes
>>> stipulate
>>> the use of only two or maybe three table spoons of oil or goose fat and
>>> that
>>> amount does not even cover the bottom of my roasting pan. My best
>>> result so
>>> far was with clarified butter and on that occasion the bottom of my pan
>>> was
>>> well and truly covered so am I right in believing that, whatever the
>>> recipe
>>> stipulates, you must always make sure that the pan is covered with oil
>>> or
>>> similar?
>>>
>>
>> Why coat the roasting pan? I coat the vegetables. Put them in a
>> large bowl, drizzle them with oil, toss with your hands and make sure
>> you "rub" them so they are evenly coated with the oil.
>>
>> Season them after that.
>
> Yep
> --
> http://www.helpforheroes.org.uk/shop/

Everyone has the same most helpful message and I will certainly follow that.
Many thanks.


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