Technique of the Season: Roasting November 11, 2010

It’s time to turn up the heat! In this technique class, we’re going to teach you all about roasting – a dry-heat cooking method usually achieved in an oven over an open flame. We’ll show you how to get that deep, sultry, finger-licking-good flavor out of everything from that comfort food roast chicken to those deliciously heady Brussels sprouts to the gorgeous, bulbous pears you couldn’t wait to get your hands on – all while retaining the foods’ natural moisture. With that kiss of delightfully crispy caramelization guaranteed to make your mouth water, how can you resist? In the interest of total culinary satisfaction, let us help you heat things up.

Recipes:Roast Chicken with Lemon and Herbs; Roasted Brussels Sprouts; Roasted Pears with Thyme and Yogurt

Official Website: http://culinaryherbcenter.ger-nis.com/2010/09/07/technique-of-the-season-roasting/