I've always had a double oven at home, but I'm visiting my sister and
she's only got one oven.

So I want to make a roast for dinner, with roasted potatoes. The roast
has to cook at 375 for about an hour, and the potatoes need to
roast/bake (whatever you want to call it) at 450 for about 45 min to 1
hour (to get them nice and crispy)

Here's my dilemma. If I cook the roast first and then the potatoes,
the roast will be cold by the time the potatoes are done. And if I
make the potatoes first, same problem.

I've never understood this - how do you do it if you have just one
oven?

Cathy

wrote:

> I've always had a double oven at home, but I'm visiting my sister and
> she's only got one oven.
>
> So I want to make a roast for dinner, with roasted potatoes. The roast
> has to cook at 375 for about an hour, and the potatoes need to
> roast/bake (whatever you want to call it) at 450 for about 45 min to 1
> hour (to get them nice and crispy)
>
> Here's my dilemma. If I cook the roast first and then the potatoes,
> the roast will be cold by the time the potatoes are done. And if I
> make the potatoes first, same problem.

Par-cook the potatoes first, then finish them while the roast rests.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Tue, 11 Nov 2008 23:19:05 GMT, wrote:

> I've always had a double oven at home, but I'm visiting my sister and
>she's only got one oven.

Most of the world has one oven. Hell....most of the world doesn't
even OWN an oven.

Prepare the potatoes the night before.....place on sheet and under
broiler to reheat while roast is "resting". That should be a
minimum of ten minutes and the whole shebang is ready.

On Tue 11 Nov 2008 04:19:05p, told us...

> I've always had a double oven at home, but I'm visiting my sister and
> she's only got one oven.
>
> So I want to make a roast for dinner, with roasted potatoes. The roast
> has to cook at 375 for about an hour, and the potatoes need to
> roast/bake (whatever you want to call it) at 450 for about 45 min to 1
> hour (to get them nice and crispy)
>
> Here's my dilemma. If I cook the roast first and then the potatoes,
> the roast will be cold by the time the potatoes are done. And if I
> make the potatoes first, same problem.
>
> I've never understood this - how do you do it if you have just one
> oven?
>
> Cathy
>

Cook the potatoes along with the roast at 375 degrees. When the roast is
done, let it rest loosely covered in a warm place for 30 minutes while you
crank the oven up to 500 degrees to crisp up the potatoes.

*Most* people don’t have double ovens, so this is a fairly common practice.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 11(XI)/11(XI)/08(MMVIII)
*******************************************
Today is: Veteran's Day
Today is: Veterans Day, Remembrance Day (Canada)
*******************************************
Why is the symbol for anarchy always
written the same way?

On Nov 11, 4:10*pm, Wayne Boatwright >
wrote:
> On Tue 11 Nov 2008 04:19:05p, *told us...
>
>
>
>
>
> > *I've always had a double oven at home, but I'm visiting my sister and
> > she's only got one oven.
>
> > So I want to make a roast for dinner, with roasted potatoes. The roast
> > has to cook at 375 for about an hour, and the potatoes need to
> > roast/bake (whatever you want to call it) at 450 for about 45 min to 1
> > hour (to get them nice and crispy)
>
> > Here's my dilemma. *If I cook the roast first and then the potatoes,
> > the roast will be cold by the time the potatoes are done. And if I
> > make the potatoes first, same problem.
>
> > I've never understood this - how do you do it if you have just one
> > oven?
>
> > Cathy
>
> Cook the potatoes along with the roast at 375 degrees. *When the roast is
> done, let it rest loosely covered in a warm place for 30 minutes while you
> crank the oven up to 500 degrees to crisp up the potatoes.
>
> *Most* people don’t have double ovens, so this is a fairly common practice.
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> (correct the spelling of "geemail" to reply)
>
> *******************************************
> Date: Tuesday, 11(XI)/11(XI)/08(MMVIII)
> *******************************************
> * * * * * Today is: Veteran's Day * * * * *
> Today is: Veterans Day, Remembrance Day (Canada)
> *******************************************
> * *Why is the symbol for anarchy always *
> * * * * * *written the same way? * * * * *- Hide quoted text -
>
> - Show quoted text -

Best idea yet!

On Tue, 11 Nov 2008 23:19:05 GMT, wrote:

> I've always had a double oven at home, but I'm visiting my sister and
>she's only got one oven.
>
>So I want to make a roast for dinner, with roasted potatoes. The roast
>has to cook at 375 for about an hour, and the potatoes need to
>roast/bake (whatever you want to call it) at 450 for about 45 min to 1
>hour (to get them nice and crispy)
>
>Here's my dilemma. If I cook the roast first and then the potatoes,
>the roast will be cold by the time the potatoes are done. And if I
>make the potatoes first, same problem.
>
>I've never understood this - how do you do it if you have just one
>oven?
>

Baked (whole) or roasted potatoes (cut up) are almost impossible to
mess up. My DD's roasted potato recipe actually calls for lower heat
(350-375° for an hour sounds right) and is not cooked in a single
layer, so begin by cooking your beef and potatoes together in the same
oven. When the beef roast comes out to rest (15-20 minutes - see beef
recipe below), crank up the oven to crisp (and finish cooking) the
potatoes if they are whole. The potatoes should finish with the roast
if they're cut up.

Standing Rib Roast
http://www.sfgate.com/cgi-bin/articl...DGJE3M7SV1.DTL

INGREDIENTS:
1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of
fat and meat removed and fat trimmed to about 1/2 inch

Kosher salt and freshly ground pepper

INSTRUCTIONS:
Let the roast stand at room temperature for approximately 2 hours.

Preheat the oven to 450° and adjust the rack to the lower third of the
oven.

Using paper towels, pat the roast dry of excess moisture and season
liberally on all sides with salt and pepper. Place the meat, fat-side
up, in a shallow roasting pan (no roasting rack is necessary) and
roast for 15 minutes.

Reduce the heat to 350° and roast for 20-23 minutes per pound or until
a meat thermometer inserted into the middle of the meat registers 125°
for medium rare.

Rest the meat on a carving board for 15 to 20 minutes, during which
the temperature will rise up to 140° degrees.

To carve, place the roast fat-side up on a carving board and stabilize
with a meat fork. Using a large carving knife, slice vertically into
the roast close to the bones to separate the ribs from the meat. Cut
between the ribs to separate them and set them aside for bone lovers.
You will now have a boneless roast that can be cut to any desired
thickness.

A 3-rib roast will serve about 8; a 4- or 5-rib roast will serve 10 to
15

PER SERVING: 346 calories, 39 g protein, 0 g carbohydrate, 20 g fat (9
g saturated), 117 mg cholesterol, 639 mg sodium, 0 g fiber.

Clarification (printed in the 12/24 issue of the Chronicle):

Some readers have been confused by the carving instructions in the
Dec. 17 Standing Rib Roast recipe.

Stand the roast up with the fat-side up.

Slice horizontally into the roast, close to the bones, to separate the
ribs from the meat. Then slice the boneless meat as desired.





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

> wrote in message
...
> I've always had a double oven at home, but I'm visiting my sister and
> she's only got one oven.
>
> So I want to make a roast for dinner, with roasted potatoes. The roast
> has to cook at 375 for about an hour, and the potatoes need to
> roast/bake (whatever you want to call it) at 450 for about 45 min to 1
> hour (to get them nice and crispy)
>
> Here's my dilemma. If I cook the roast first and then the potatoes,
> the roast will be cold by the time the potatoes are done. And if I
> make the potatoes first, same problem.
>
> I've never understood this - how do you do it if you have just one
> oven?
>
> Cathy

Most recipes have some leeway on temperature. If that roast is a nice
tender rib roast, cook it at 400 to 425 along with the potatoes. While the
meat is resting the potatoes can be finished at higher heat if needed.

I've found our new oven works great at higher temperatures for everything.
The most tender and juicy chicken is done at 400 to 425. Gives a nice
crispy skin too. Beef will be nicely done on the outside and pink on the
inside.

On Tue, 11 Nov 2008 22:09:02 -0500, "Ed Pawlowski" >
wrote:

>I've found our new oven works great at higher temperatures for everything.
>The most tender and juicy chicken is done at 400 to 425. Gives a nice
>crispy skin too. Beef will be nicely done on the outside and pink on the
>inside.

*I* love high heat cooking!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Thu 13 Nov 2008 09:15:28p, sf told us...

> On Tue, 11 Nov 2008 22:09:02 -0500, "Ed Pawlowski" >
> wrote:
>
>>I've found our new oven works great at higher temperatures for
everything.
>>The most tender and juicy chicken is done at 400 to 425. Gives a nice
>>crispy skin too. Beef will be nicely done on the outside and pink on the
>>inside.
>
> *I* love high heat cooking!

That’s only because you’re such a “hot mama”, Barbara!


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 6dys 2hrs 35mins
************************************************** **********************
How come Pizza can get to your house faster than a Police Car?
************************************************** **********************

On Fri, 14 Nov 2008 04:27:08 GMT, Wayne Boatwright
> wrote:

>On Thu 13 Nov 2008 09:15:28p, sf told us...
>
>> On Tue, 11 Nov 2008 22:09:02 -0500, "Ed Pawlowski" >
>> wrote:
>>
>>>I've found our new oven works great at higher temperatures for
>everything.
>>>The most tender and juicy chicken is done at 400 to 425. Gives a nice
>>>crispy skin too. Beef will be nicely done on the outside and pink on the
>>>inside.
>>
>> *I* love high heat cooking!
>
>That’s only because you’re such a “hot mama”, Barbara!

Oooo! I'm sizzlin'! LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West