Do you roast with or without water in the roasting pan?
I am about to make a 4 pound top sirlion roast, and some of the recipes I have seen do not mention water at all. Which got me thinking, is it normal to put water in a roasting pan? So, I started looking, specifically for chicken and beef, it seems to be 50/50 on adding water or not. Some say add a cup or two, other just a half a cup to stop some splattering, other just say none is the best to prevent steaming.
A) How much of a difference does water really make when roasting beef or some sort of bird?
B) If you do not use water or stock, wouldn't a lot of fond get maybe overly burnt or stuck to the pan?
C) Can you still get a good pan sauce/gravy without water?
Thanks for any suggestions! I have been lurking on these boards for a while, this is my first post :)
I haven't really researched it, but for the most part, tender cuts of meat are not roasted with water - roasted chicken, beef tenderloin. Cuts that are less tender seem to have water added - beef chuck, beef round.
Sometimes I cheat by placing the meat on a bed of onion, celery and carrots. Those veggies will generate moisture. Also, part of the reason is I can use the flavored juices for gravy.
A) I generally do not use water. I like crisping/browning on all bits.
B) I throw in a little onion, carrots and celery to reduce the burning.
C) You will eventually need water, wine or stock to deglaze the pan to make gravy.
As little water as possible. I only put it in to stop the fat from burning in the bottom of the pan and smoking me out of my apartment. Also, if I want to make any kind of jus, you'll need to prevent the burning by way of a touch of water.
Not too much, or you steam the food, or at least don't get the nice crust and browning you typically want in a roast.