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JSmith's avatar

Great read- Looking forward to your future postings. Thanks for setting the tone/style of the posts. Love the history bits too! I am a scientist at heart (but not in real life!), so always like gleaning such tidbits when available. With regards to roasting vs baking, my understanding is that some ovens have settings for both “ styles” , differentiated by the fact that the heat elements in “Bake” mode is distributed 50:50 (top:bottom), whereas those same elements are providing ~ 65:35 (top:bottom) in “Roast” mode, and by logical extension, 100:0 when “Broiling”. This would make sense that the top of the food will preferentially receive more dry heat (for crisping skin, for example) when roasting.

On another note, would it be possible to get Fahrenheit conversions (perhaps in brackets) when Celsius is quoted?

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Rosalie Duryee's avatar

I am excited to try this because roasted chicken is something our whole family loves. We eat it a LOT in Spain. I think I make a whole one pretty well (sometimes I do it in the instant pot!) but you've convinced me to give this a try.

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