Should I add liquid to the bottom of the roasting pan?

Question

Learn when and why to add liquid to your roasting pan during cooking.

Answer 1

No, you should generally not add liquid to the bottom of the roasting pan for meat unless you are specifically aiming for a moist environment for braising or steaming, as it will hinder crisping and browning.

Detailed Explanation:

Adding liquid (like water, broth, or wine) directly to the bottom of the roasting pan is a common misconception that often works against the goal of a well-roasted, crispy-skinned piece of meat. The purpose of roasting is to use dry heat to brown and crisp the exterior through processes like the Maillard reaction and fat rendering. When liquid is added to the pan, it creates steam, especially as it heats up and evaporates. This steam surrounds the meat, turning the cooking environment into a humid one, essentially steaming the bottom of the roast rather than allowing it to crisp. This results in a soft, pale, and often soggy crust where it comes into contact with the steam.

Liquid is typically added to a pan when braising (where the meat is partially submerged in liquid and cooked covered) or when steaming is the desired outcome. For roasting, you want a dry, hot environment. The only time you might add liquid is after the roast has cooked and been removed, to deglaze the pan and make gravy from the fond (browned bits) and drippings.

Pro Tip:

If you want to collect drippings for gravy, ensure the meat is on a rack above the bottom of the pan, and if the drippings start to burn, you can add a small splash of liquid under the rack to deglaze the pan, but do so carefully and minimally.