huh. I never knew that. Guess I’ve been doing it wrong all these years.
The most obvious example of this is a pot roast. personally, I go with the roast, carrots, roasting potatoes, a fine-chopped onion and some fine-chopped fennel bulb. red wine, stock that matches the protein (beef with beef, chicken with chicken, pork with pork.) wine of your choice, and some butter. When everything is done, deglaze the pot, strain the remaining stock and thicken it with either a cornstartch slurry or blond to brown roux for gravy.
you can also do the vegetables separately from the meat, using the stock to enhance and deepen the flavors- for example, a vegetable stock with some wine, garlic, butter and olive oil with both keep the vegetables from drying out under higher heat while accelerating the maillard reaction so they can get that perfect bit of browning on top without overcooking, while the wine adds a bit of lightness to the heavy-savory flavors.
What is generally considered roasted vegetables aren’t cooked in liquid. There’s nothing wrong with cooking vegetables in liquid, but most people wouldn’t call them roasted. Even if the vegetables are in a pot roast.
That’s really just meats: braising essentially. Roasted vegetables aren’t cooked in juices, for example.
veggies are more likely to have a higher percentage of water in their composition, though? not disagreeing, just a thought
… vegetables aren’t cooked in stock…?
huh. I never knew that. Guess I’ve been doing it wrong all these years.
The most obvious example of this is a pot roast. personally, I go with the roast, carrots, roasting potatoes, a fine-chopped onion and some fine-chopped fennel bulb. red wine, stock that matches the protein (beef with beef, chicken with chicken, pork with pork.) wine of your choice, and some butter. When everything is done, deglaze the pot, strain the remaining stock and thicken it with either a cornstartch slurry or blond to brown roux for gravy.
you can also do the vegetables separately from the meat, using the stock to enhance and deepen the flavors- for example, a vegetable stock with some wine, garlic, butter and olive oil with both keep the vegetables from drying out under higher heat while accelerating the maillard reaction so they can get that perfect bit of browning on top without overcooking, while the wine adds a bit of lightness to the heavy-savory flavors.
What is generally considered roasted vegetables aren’t cooked in liquid. There’s nothing wrong with cooking vegetables in liquid, but most people wouldn’t call them roasted. Even if the vegetables are in a pot roast.