Learn the versatile techniques of roasting to beautifully prepare meats, vegetables, and more.
Do you yearn to roast a chicken until its skin turns a succulent and crisp golden brown, dark and white meat both flawlessly cooked? Would you like to confidently and consistently roast a perfect beef tenderloin or rack of lamb for dinner guests? Have you wondered what temperature to use to roast various foods: potatoes, root vegetables, winter squash?
Roasting is an incredibly versatile technique and perfectly-suited to warm your kitchen during cold winter months. In this class you will learn which cuts of meat are best for roasting, how to make selections at the meat counter, how to roast meats and other foods to perfect done-ness, how to trim and carve your finished roasts, and ways to make easy pan sauces and gravies. Learn to turn your oven into your new best friend.
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