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?


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On 2013-11-29 3:47 PM, 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?
>

You need just enough oil for a film that will stop them from drying out
and sticking to the pan.

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?
>
>
>---
>This email is free from viruses and malware because avast! Antivirus protection is active.
>http://www.avast.com

It isn't the pan that is important. The vegetables must be totally
coated. The easiest way to do this for any vegetable or combination
of vegetables is to put them in a plastic bag and pour in 1 or 2
tablespoons of oil. close the bag and schmush the contents around
until everything is coated evenly. You can put any seasonings or
herbs in the bag as well so that they are evenly distributed.
P.S. The oil won't stick to the vegetables unless they are dry. If
you've washed them, roll them around in a towel to dry. This will
also promote browning.
Janet US

"Janet Bostwick" > 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?
>>
>>
>>---
>>This email is free from viruses and malware because avast! Antivirus
>>protection is active.
>>http://www.avast.com
>
> It isn't the pan that is important. The vegetables must be totally
> coated. The easiest way to do this for any vegetable or combination
> of vegetables is to put them in a plastic bag and pour in 1 or 2
> tablespoons of oil. close the bag and schmush the contents around
> until everything is coated evenly. You can put any seasonings or
> herbs in the bag as well so that they are evenly distributed.
> P.S. The oil won't stick to the vegetables unless they are dry. If
> you've washed them, roll them around in a towel to dry. This will
> also promote browning.
> Janet US

Great and many thanks. Just one point. Having done all that is any further
oil needed when I put them in the pan in the oven.


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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.

--
Food is an important part of a balanced diet.

"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/

"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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Ophelia wrote:
>
> "sf" wrote:
> > 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

Sounds like a plan but yet, why not just deep fry the veggies and
drain after cooking?
You're coating every nook and cranny all over with oil anyway. Where's
the difference? Whenever I oven cook things, I only coat the pan...to
eliminate much of the oil.

Good example: oven cooked french fries are TIAD vs deep fried.

G.

"Emrys Davies" > wrote in message
...
>
> "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
>
> Everyone has the same most helpful message and I will certainly follow
> that. Many thanks.

Do let us know how you get on with them Emrys

--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "sf" wrote:
>> > 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
>
> Sounds like a plan but yet, why not just deep fry the veggies and
> drain after cooking?
> You're coating every nook and cranny all over with oil anyway. Where's
> the difference? Whenever I oven cook things, I only coat the pan...to
> eliminate much of the oil.
>
> Good example: oven cooked french fries are TIAD vs deep fried.

I once tried to re create roast potatoes like that! It didn't work I
part cooked them and then deep fried them. They were good and we liked
them but they were not roast potatoes


--
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In article >, says...

> Sounds like a plan but yet, why not just deep fry the veggies and
> drain after cooking?

Because not every one wants to eat their veg deepfried (saturated
with fat).

> You're coating every nook and cranny all over with oil anyway. Where's
> the difference?

The amount of fat absorbed by the vegetables.

Janet UK

Janet wrote:
>
> In article >, says...
>
> > Sounds like a plan but yet, why not just deep fry the veggies and
> > drain after cooking?
>
> Because not every one wants to eat their veg deepfried (saturated
> with fat).
>
> > You're coating every nook and cranny all over with oil anyway. Where's
> > the difference?
>
> The amount of fat absorbed by the vegetables.
>
> Janet UK

Not necessarily true. If you heat up your oil enough, the escaping
moisture will keep the oil from penetrating. This applies to deep
fried turkey. It's why they aren't greasy.

G.

In article >, says...
>
> Janet wrote:
> >
> > In article >, says...
> >
> > > Sounds like a plan but yet, why not just deep fry the veggies and
> > > drain after cooking?
> >
> > Because not every one wants to eat their veg deepfried (saturated
> > with fat).
> >
> > > You're coating every nook and cranny all over with oil anyway. Where's
> > > the difference?
> >
> > The amount of fat absorbed by the vegetables.
> >
> > Janet UK
>
> Not necessarily true. If you heat up your oil enough, the escaping
> moisture will keep the oil from penetrating. This applies to deep
> fried turkey. It's why they aren't greasy.

Deep fried meat (or veg) contains more cooking fat than the same meat
roasted. Roasting and frying are two different cooking methods which is
why the results taste so different.

Janet UK

In article >, Gary > wrote:

> Janet wrote:
> >
> > In article >, says...
> >
> > > Sounds like a plan but yet, why not just deep fry the veggies and
> > > drain after cooking?
> >
> > Because not every one wants to eat their veg deepfried (saturated
> > with fat).
> >
> > > You're coating every nook and cranny all over with oil anyway. Where's
> > > the difference?
> >
> > The amount of fat absorbed by the vegetables.
> >
> > Janet UK
>
> Not necessarily true. If you heat up your oil enough, the escaping
> moisture will keep the oil from penetrating. This applies to deep
> fried turkey. It's why they aren't greasy.
>
> G.

Several reasons why I don't deep fry at home:

The mess
The fire risk
Dealing with the spent oil

Cindy

--
C.J. Fuller

Delete the obvious to email me

On 11/30/2013 11:44 AM, Cindy Fuller wrote:
> In article >, Gary > wrote:
>
>> Janet wrote:
>>>
>>> In article >, says...
>>>
>>>> Sounds like a plan but yet, why not just deep fry the veggies and
>>>> drain after cooking?
>>>
>>> Because not every one wants to eat their veg deepfried (saturated
>>> with fat).
>>>
>>>> You're coating every nook and cranny all over with oil anyway. Where's
>>>> the difference?
>>>
>>> The amount of fat absorbed by the vegetables.
>>>
>>> Janet UK
>>
>> Not necessarily true. If you heat up your oil enough, the escaping
>> moisture will keep the oil from penetrating. This applies to deep
>> fried turkey. It's why they aren't greasy.
>>
>> G.
>
> Several reasons why I don't deep fry at home:
>
> The mess
> The fire risk
> Dealing with the spent oil
>
> Cindy
>
I'll add cleaning up splatter and storing the oil for re-use (a time or
two). Then what to do with it? I don't eat a lot of deep fried food
anyway. When I get the occasional urge, I go to a restaurant nearby and
order fried shrimp with house-made chips. Let them deal with the
mess and the oil.

Jill

jmcquown wrote:
>
> On 11/30/2013 11:44 AM, Cindy Fuller wrote:
> > The mess
> > The fire risk
> > Dealing with the spent oil
> >
> I'll add cleaning up splatter and storing the oil for re-use (a time or
> two). Then what to do with it? I don't eat a lot of deep fried food
> anyway. When I get the occasional urge, I go to a restaurant nearby and
> order fried shrimp with house-made chips. Let them deal with the
> mess and the oil.

I only deep fry about once per year. At that time, I'll go nuts and do
it everyday for about a week or so. French fries, onion rings, fried
chicken livers, spring rolls, etc. It's actually been over a year for
me now but I do go for it occasionally. No fire risk here...I NEVER
leave the stove when deep frying.

G.