Roasting Pan: Water Or No Water?

Whether or not to put water under the roasting pan depends on the desired outcome. Roasting is a dry-heat cooking method that utilises the natural juices in meats. However, some people add water, fat, or a combination of the two to the bottom of the pan to increase moisture. While this can make the meat ultra-moist and fall off the bone, it can also lead to poor browning and uneven cooking. It can also dilute the flavour of the drippings, making it harder to create a tasty gravy. Ultimately, it is a personal choice, but if you want to roast rather than steam your meat, it's best to stick to oil or fat.

Water can make meat ultra-moist and fall off the bone

While it is generally not recommended to add water to the bottom of a roasting pan, doing so can make meat ultra-moist and fall off the bone.

Roasting is a dry-heat cooking method that uses the natural juices in meats. The purpose of roasting is to create a crispy exterior and a moist interior through browning and crusting. Adding water to the bottom of the roasting pan can interfere with this process as it evaporates and steams during cooking, preventing the food from browning properly.

However, if you are aiming for meat that is ultra-moist and falls off the bone, adding water to the roasting pan may be a solution. Water can increase the moistness of the meat, but it may also dilute the flavour of the drippings, which is undesirable if you are aiming to make gravy.

If you are concerned about the flavour, you might want to use a stock or wine instead of water to add moisture and enhance the flavour. Additionally, you can coat the meat in oil or fat and brown it on all sides before placing it in the roasting pan to ensure a crispy exterior.

It is worth noting that adding a small amount of water during the cooking process can be beneficial for deglazing, creating a nice coating or sauce for the meat. However, be cautious not to add too much water, as it can cause splattering in the oven due to the combination of fat and water.

Ultimately, the decision to add water or not depends on your personal preference and the desired outcome for your meat.

Water can prevent meat from browning

Adding water to the bottom of a roasting pan can prevent meat from browning and may lead to uneven cooking. This is because water evaporates and steams during the cooking process, preventing the food from browning properly.

The purpose of roasting is to create a crispy exterior and a moist interior. This is achieved by using fat or oil, which allows the meat to brown and crust.

However, there are some instances where you may want the meat to be ultra-moist and fall off the bone. In this case, water may be used, although stock or wine is recommended to add flavour.

Why you shouldn't add water to your roasting pan

• Your meat or vegetables won't brown as well.
• Water doesn't add flavour and will dilute the flavour of drippings, which are ideal for making gravy.
• The water will steam your roast meat instead of roasting it.
• It can make vegetables mushy and soft on the outside, rather than providing a crunchy texture.
• It could cause a mess in your oven as the fat drips from the meat into the water, causing splatters.

Celebrity chefs and water in roasting pans

Research into celebrity chefs' recipes found that none used water in their roasting pans. Chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson, Ina Garten, and Heston Blumenthal all use oil or fat when roasting meats.

Water can dilute the flavour of drippings

When roasting meats and vegetables, it is important to consider what liquids to add to the pan to increase moisture and flavour. While water can be used to increase the moistness of the meat, it can also dilute the flavour of the drippings left in the roasting pan.

Drippings, or pan juices, are the juices that accumulate at the bottom of the pan when roasting, frying, or sautéing meat. They are a combination of meat blood and excess fat that drops from the meat as it cooks. The flavour of the drippings is extremely concentrated, and they are useful for making sauces or gravy. When making gravy, it is important to accumulate as much of the drippings as possible. This can be done by placing the meat on a rack above the pan so that the drippings are not reabsorbed by the meat.

If you add water to the roasting pan, it will dilute the flavour of the drippings. This is because water does not add flavour, unlike fat or oil. The fat released from the meat during roasting is what creates a nice, crispy exterior and a moist interior. Water will prevent the meat from browning properly and will steam the meat instead of roasting it.

Additionally, water can cause a mess in the oven as the fat drips from the meat into the water, causing splatters. If using a large amount of water, it can cause a spray of steam that may splatter on the oven walls and ceiling. This, combined with the fat from the meat, can cause a messy mix to spit and spray all over the oven.

Therefore, if you plan to use the drippings for making gravy or sauce, it is best to avoid adding water to the roasting pan. Instead, stick to using oil or fat, which will add flavour and allow the meat to brown properly.

Water can make vegetables mushy

Roasting pans are typically used for cooking meats and vegetables without adding water. The purpose of roasting is to create a crispy exterior and a moist interior. However, some people choose to add water to the bottom of their roasting pan to increase the moisture of the food.

While adding water can make the meat ultra-moist, it may not be desirable for vegetables as it can result in mushy vegetables. This happens because the water evaporates and steams during the cooking process, causing the vegetables to boil instead of roast. As a result, you won't achieve the desired roasted crunchy outer texture.

To avoid mushy vegetables, it is recommended to stick with oil or dry-roasting methods. If you do choose to add liquid, consider using stock or wine instead of water to add flavour. Additionally, cutting vegetables into the right size, avoiding overcrowding the pan, and shortening the cooking time can help prevent vegetables from becoming mushy.

Water can cause a mess in your oven

While adding water to the bottom of a roasting pan can increase the moistness of the meat, it can also cause a mess in your oven. This is because the water will evaporate and steam during the cooking process, which can cause the food to steam instead of roast and not brown properly. If you are using a large amount of water, or the food you are roasting is very moist, the steam may cause splatters on the walls and ceiling of your oven.

Additionally, when the fat drips from the meat into the water, it can cause the water to spit and spray, making a mess in your oven. This is especially true if you are roasting meat with a lot of fat, such as duck or pork.

To avoid making a mess in your oven, it is recommended to stick to using oil or fat for roasting, as this will help the meat brown and create a crispy exterior. If you do choose to add water to your roasting pan, be sure to use a large enough pan to contain the steam and prevent splattering. Additionally, be careful when removing the pan from the oven, as the hot water and steam can cause burns.

It is also important to note that some roaster ovens specifically instruct users not to put water directly into the oven body, so be sure to check the owner's manual before adding any water.

Frequently asked questions