Technique 1: Slow Roast This hands-off method (the oven does the work) gets the most flavor out of vegetables and ensures an even, fork-tender finish on a large cut of meat. (Fast, high heat can dry out the edges before the center is cooked.) You’ll need time, but slow roasting can transform tough ingredients. Take tomatoes: Even not-so-great ones become irresistible as the low heat slowly removes water and concentrates their flavor. They’re excellent in a simple pasta salad or served with ricotta on crusty bread or toasted baguette slices.
Posted on: Fri, 29 Aug 2014 15:54:00 +0000
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