[Sca-cooks] turkey roasters

[Barbara Benson]

Greetings,

Assuming that we are discussing the same thing (electric roasters I have
never seen them specifically called Turkey roasters) I have used them
extensively to augment less than optimal kitchen facilities. They are
wonderful for fire and forget kind of things. I have had great success
making Cormarye in them and have a friend who has used them for a stewed
Chicken in Cumin sauce. When dealing with meats that need to be cooked for a
long time at a relatively low temp they are great. Other wise those meats
would be taking up room in the stove, which is usually the logjam in my
kitchens.

The main difference I can see between putting the roasting pan in the oven
is ease of basting. Unless you have a nifty keeno lid with your roaster you
are probably using Aluminum foil (like me) and then everytime you want to
baste or futz you have to unwrap and rewrap. With the roaster you just lift
the lid - futz away and then put the lid back on. Another bonus for me is
that you can have the meat at counter height and there isn't all that
bending and sticking your arms into a hot oven that I invariably burn myself
on.

On the down side, make sure that you know where the fuse boxes for the site
are and make sure you check the roasters periodically to make sure they
haven't tripped off. Unless you have really good electricity more than one
roaster on a circuit will blow the system.

Glad Tidings,
Serena da Riva
> So, how are these different from putting a roasting pan in the oven?
> Perhaps in a roasting bag? What are the pros and cons of each? What
> else might these roasters be used for? chicken(s)? a pork or beef roast?
>
> I seem to remember my grandmother having one, but my family never has
> and I've never cooked in one.
> Stefan