On Tue, 26 Dec 2006 17:29:04 -0500, Goomba38 >
wrote:

>sf wrote:
>
>>> I don't quite get why people put water into things they're trying to
>>> "roast"??
>>
>> What's the problem? The roast should be on a rack, so the water won't
>> be touching it.
>>
>Yeah, but won't it set up a steam bath that keeps the roasting meat from
>crisping and browning? The word "roast" to me implies a dry heat. What
>is the purpose of the liquid?

No, it doesn't set up a steam bath at all. The temperature is usually
high enough in the oven so that by the time the water has all boiled
away or evaporated, the bird is producing it's own juice.

The purpose of the liquid is to keep the initial juices from burning.
It works quite well..and you aren't adding enough water to offset the
dry heat of roasting. It is only for the initial period of roasting..

Christine