Water Under Pan Liner: Good Or Bad?

Whether or not to put water under a pan liner for a roaster is a question that has puzzled many home cooks and professionals alike. The answer depends on several factors, including the type of meat, cooking time, desired result, and size of the roast. While adding water can provide moisture and promote even cooking, it can also dilute the flavour and make the skin soggy. It is generally recommended to avoid adding water between roasting pans as it can alter the cooking environment and lead to uneven cooking or a lack of browning. However, for slow-roasted pork, adding a cup of water can help keep the meat moist and prevent the pan from burning. Ultimately, the decision to add water under a pan liner for a roaster depends on the specific circumstances and desired outcomes.

Pros of using water under a pan liner for a roaster

There are several benefits to using water under a pan liner for a roaster. Firstly, it adds moisture and steam to the cooking environment, which can help keep the meat juicy and tender. The steam created by the water mimics the humid environment of a traditional oven, preventing the meat from drying out. This is especially beneficial for lean meats like chicken breast, which benefit from the added moisture.

Secondly, using water under the pan liner promotes even cooking. The hot water helps distribute heat evenly around the entire roaster, preventing hot and cold spots. This ensures that the meat cooks uniformly and helps prevent overcooking or undercooking in certain areas.

Thirdly, the water can be used to make gravy. It mixes with the meat juices and creates a flavorful broth, which can be used as a base for gravy. This not only enhances the taste of the dish but also reduces waste by making use of the pan drippings.

Lastly, using water under the pan liner can prevent smoking and make cleanup easier. The water keeps the pan bottom moist, preventing burnt bits from smoking. Additionally, deglazing the pan with water helps loosen stuck-on bits, simplifying the cleanup process.

Cons of using water under a pan liner for a roaster

While using water under a pan liner for a roaster can be beneficial in some cases, there are several cons to consider:

Dilutes flavour: Excess steam can dilute the natural juices and flavours of the meat.

Makes skin soggy: The steam can make it difficult to achieve a crispy skin on chicken or pork.

Cools the heating element: Water requires a significant amount of energy to heat up and evaporate, which can cool down the electric heating element. This can make it harder to achieve a crispy exterior on meats.

Requires monitoring: The water level needs to be checked during roasting to prevent it from boiling dry and burning.

Risks overflow: Vigorous bubbling or too high a water level can cause the water to overflow the lip of the pan.

Altering the cooking environment: When placed between roasting pans, water can alter the cooking environment, potentially leading to uneven cooking or a lack of browning. The water could also evaporate and condense on the food, making it soggy.

Ultimately, the decision to use water under a pan liner for a roaster depends on the specific circumstances, such as the type of meat, cooking time, desired result, and size of the roast. It is important to follow the principles of roasting and the manufacturer's instructions to achieve optimal results.

Tips for using water under a pan liner for a roaster

If you're using a pan liner when roasting, adding a small amount of water underneath can have several benefits, such as helping to retain moisture in the meat, promoting even cooking, and making cleanup easier. However, there are also some potential drawbacks, including diluted flavour and a soggy meat exterior. Here are some tips to help you get the best results when using water under a pan liner for roasting:

• Preheat the roaster oven: Before adding any water or food, preheat your roaster oven to a temperature that is 20°F (11°C) lower than the recommended cooking temperature for your dish.
• Add a small amount of water: For a standard roaster pan, 1 to 2 cups of water is usually enough. Adding too much water increases the risk of overflowing.
• Place the water pan correctly: Put the water pan directly under the main roasting pan to effectively catch drippings.
• Monitor the water level: Keep an eye on the water level during roasting. If needed, replenish the water halfway through the cooking time.
• Make gravy with the drippings: After removing the fat, use the juices collected in the water pan as a base for delicious gravy.
• Allow moisture to escape: Don't cover the meat tightly. Leave openings for steam to escape, preventing the meat from becoming soggy.
• Consider the type of meat: Lean meats like chicken breast benefit from the added moisture of a water pan, while fattier cuts like pork shoulder may not need it.
• Think about cooking time: Meats with shorter cooking times are more likely to need the extra moisture from a water pan. Longer braises won't dry out as easily.
• Keep the desired result in mind: If you want a crispy, browned exterior on your roast, skip the water pan, as it will interfere with this process. Water pans work best for slow-cooked, moist meat.
• Factor in the size of the roast: Larger cuts of meat require more moisture distribution from the water pan than smaller ones.
• Experiment and adjust: Roasting is a bit of an art, and finding the right balance between ample moisture and too much steam may take some trial and error. Monitor your first few attempts to get a feel for the process.

Remember to always refer to your roaster oven's owner's manual for specific instructions and safety guidelines.

When to use water under a pan liner for a roaster

The decision to use water under a pan liner for a roaster depends on several factors, including the type of meat, cooking time, desired result, and size of the roast. Here are some scenarios where you may consider using water under a pan liner:

• Lean Meats: Water can be beneficial for lean meats like chicken breast, as it adds moisture and helps prevent drying out. It creates a humid environment similar to that of a traditional oven.
• Quick-Cooking Meats: For meats that cook faster, the additional moisture from water can help prevent them from drying out.
• Large Roasts: Larger cuts of meat may require more moisture distribution, which can be achieved by using water under the pan liner.
• Moist and Tender Results: If you prefer your meat to be moist and tender, water under the pan liner can help create a gentle steaming effect.
• Even Cooking: Water can promote even cooking by distributing heat evenly around the roaster and preventing hot and cold spots.
• Gravy Creation: The water mixes with the meat juices, creating a flavourful broth that can be used as a base for gravy.
• Preventing Smoking: Water can keep the pan bottom moist, preventing burnt bits from smoking.
• Easier Cleanup: Using water can help loosen stuck-on bits, making cleanup simpler.

However, it's important to consider the potential drawbacks of using water under a pan liner:

• Diluted Flavour: Excessive steaming can dilute the natural juices and flavours of the meat.
• Soggy Skin: The steam created can make it challenging to achieve crispy skin on chicken or pork.
• Cools Heating Element: Water requires significant energy to heat up and evaporate, which can cool down the electric heating element.
• Monitoring Required: You need to keep an eye on the water level during roasting to prevent it from boiling dry or overflowing.

To summarise, the use of water under a pan liner for a roaster depends on the specific circumstances and your desired outcome. It can be advantageous for certain types of meat and cooking goals, but it may hinder achieving a crispy, browned exterior. Always refer to the owner's manual for your roaster and follow the instructions for optimal results.

When not to use water under a pan liner for a roaster

The primary function of a roaster is to roast, not steam, the food. Roasting is a dry-heat cooking method that aims to brown and crisp the skin of poultry or meat, enhancing its flavours and textures. Therefore, adding water under a pan liner in a roaster can be counterproductive and may negatively impact the desired outcome. Here are some scenarios when you should avoid using water under a pan liner in a roaster:

When Roasting Meats that Require Crispy Skin:

If you are roasting meats such as chicken, turkey, or pork, and you want to achieve crispy, browned skin, avoid using water under the pan liner. The steam created by the water will make it challenging to get the desired crispy texture.

When Following Manufacturer's Instructions:

Always refer to the manufacturer's instructions or the owner's manual before using a roaster. Some brands, like Oster, specifically instruct users not to put food or liquid directly into the roaster oven body. It is crucial to follow these instructions to ensure safe and proper usage of the appliance.

When Cooking Lean Meats:

For lean meats like chicken breast, adding water under the pan liner may not be necessary. These meats can benefit from the added moisture, but it can also dilute the natural juices and flavours, affecting the overall taste and texture.

When Desiring a Crispy, Browned Exterior:

If you are aiming for a crispy, browned exterior on your roast, skip the water. This is particularly important for high-fat meats or items that need a good sear, such as steaks, chops, or chicken parts. The water can interfere with the browning process and prevent the desired exterior from developing.

When Using Certain Types of Liners:

Clear plastic liners, for example, should not be used at temperatures above 350°F (176.6°C). They are typically intended for cooking soups, stews, chilis, or casseroles, not for roasting meats or turkeys. Using water with these liners at high temperatures can lead to unsafe melting.

When Roasting for a Short Period:

If you are cooking meats for a shorter period, they may not have enough time to absorb the benefits of the added moisture. In these cases, the water may only serve to dilute flavours or make the cooking process more cumbersome.

Frequently asked questions