Martha Stewart's Cooking School Season 1 Episode 9 Roasting

In the ninth episode of Martha Stewart's Cooking School season 1, Martha introduces viewers to the technique of roasting. She explains the difference between dry heat and moist heat cooking methods and how roasting is a dry heat method that can be used for a variety of meats, poultry, and vegetables.

Martha begins by demonstrating how to roast a whole chicken and explains the importance of trussing and seasoning the bird properly. She also shares tips on how to achieve crispy skin and juicy meat.

Next, Martha moves on to roasting vegetables and explains how to select the right vegetables for roasting and how to prepare them for the oven. She demonstrates how to roast root vegetables like potatoes and carrots and shows how to achieve a crispy exterior and a tender interior.

Martha also shows how to roast Brussels sprouts, a winter squash, and a variety of other seasonal vegetables. She explains how different vegetables require different cooking times and temperatures and discusses how to adjust the heat accordingly.

In addition to meat and vegetables, Martha also shares a recipe for roasting fruits, specifically pears. She explains how to select the right pears and how to roast them with a variety of spices and a sweet glaze.

Throughout the episode, Martha shares a variety of cooking techniques and tips, including how to use a meat thermometer to check the doneness of meat, how to baste a bird for even cooking, and how to properly carve a chicken.

As always, Martha emphasizes the importance of using high-quality ingredients and taking time to prepare dishes properly. This episode of Martha Stewart's Cooking School is perfect for anyone looking to master the art of roasting and elevate their cooking skills.