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ROASTED VEGETABLES--is the heat too high? What is your technique? Pan of water?

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ROASTED VEGETABLES--is the heat too high? What is your technique? Pan of water?

erica | | Dec 9, 2009 02:28 PM

I had always roasted my vegetables (cauliflower, potatoes, fennel, brussel sprouts, etc etc) at 425, but these comments from a recent NY Times article prompted me to lower the heat, with great results. I thought I'd share:

"I also decided to work on my vegetable-roasting skills.

Not so long ago, we Americans were famous for boiling vegetables into submission. In the 21st century, we roast every vegetable in sight. But my blast-furnaced specimens often emerge dry, charred and leathery.

“I never go above 375 degrees in a home oven,” counseled chef Ilene Rosen of City Bakery, in the Flatiron district, where the roasted vegetables are consistently golden and tender. She said high temperatures dry out and brown the food too fast. “Vegetables only release that secret buttery sweetness when they turn golden and then brown,” she said. A dish of hot water placed in the bottom of the oven when you turn it on produces the steamy heat that keeps the vegetables succulent. Using her method and the convection function on my oven, I achieved roasted vegetable Nirvana over and over again."

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