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Roasting Tips


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High-heat roasting works best on thick ingredients such as:

* Any kind of chop (pork, veal, lamb) cut thick (1 1/2 inches is best)

* Small poultry (chicken, duck, small turkeys), cut into pieces with skin on

* Any type of fish steak or thick fish fillet (at least 1 inch thick)

* Small game birds left whole (quail, Cornish game hens, squab)

* Most vegetables, with small ones left whole and large ones sliced 1 inch thick (except greens and beans)



  
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