I want you to answer the following question with your whole heart: Who is the protagonist of the holidays? Which is this food that -instead of being on the table waiting for us- we’re…the ones waiting for it? Which food gathers everyone around the dining table? Fills our house with aromas and our holidays with flavor? No, it’s not the Greek Christmas honey cookies -melomakarona, neither the Greek almond snowballs -kourabiedes! They surely play their own (important!) part as well, but I am not referring to those. The food for which I am talking about is none other than the roast! The roast that we put in the oven, along with its delicious potatoes, and any kind of sides that go with it. The roast that manages to make even our Sundays festive. The food that is a…magnet, pulling us all close to it and keeping us seated, next to our loved ones. About this food, right here, I’m going to talk to you today. What will I tell you? 5 things that you should be careful of before, during, but also after it’ll have been roasted. Along with these, I will give you 7 roasts which will add another dimension to your festive feast! So, what do you think? Shall we start with our tips?
- Never put your meat directly from the refrigerator into the oven. It is very important to bring the meat to room temperature before putting it in the oven. In that way, we’ll manage to have an evenly roasted food.
- Salt your meat before putting it in the oven. Not only salt but also pepper have to be added to the meat before putting it in the oven so that they can add flavor to your food. The same, of course, applies to marinades which you have to take into consideration since they can boost your food’s flavor greatly.
- Do not open and close the oven door while your food is being cooked, and do not poke it to check its doneness. When you open and close the oven door, its temperature drops, and when the temperature drops, you roast the meat a lot more. The result? It is overcooked and loses its juicy texture. And if, in fact, you tend to constantly poke it, then you make things even worse…A thermometer can be the perfect solution!
- Before cutting your roast, let it rest. While the meat is being cooked, the heat is transferred from the outside to the inside. The meat’s juices, in order to avoid the heat, are gathered in the center of the meat (that is, all of the juices are going towards the center). The moment you remove the meat from the oven, its juices are not evenly distributed. So, let it rest (covered with aluminum foil) in order to give its juices the time to “travel” again towards the whole meat and make it tasty and juicy, just like you’ve imagined it. If you cut it before the juices are distributed to the whole meat again, then they’ll simply get lost and the meat will become dry.
- Do not forget to taste your food each time. Before you serve your food, it would be a good idea to try it. Why? Because not only the meat but also other ingredients can differ depending on the season. So, have a taste and add whatever it’s missing.
And now that we’ve talked about these, let’s get to our recipes! In the following lines, I have gathered for you the best roasts – roasts that you can make not only for the festive feasts but also for any other day of the year!
What do you think of making this year? I can’t wait to see photos from your festive tables but also from your own -super- roasts!