electric roasters

I saw 12qt countertop roaster on clearance at Home Depot after New Years for $20, couldn't think of a use, moved on. Last week I was blessed to enjoy Cochinita Pebil at a friends house, he and his dad made an above ground pit for mom, and she makes all types of pit roasted goodies.

An electric roaster (the giant crockpot type) would do the same thing, if it worked as advertised. Do any of you have one, and how well do they work as slow roasters?

Patrick

nickzen wrote:An electric roaster (the giant crockpot type) would do the same thing, if it worked as advertised. Do any of you have one, and how well do they work as slow roasters?

I doubt an electric roaster will "do the same thing" as an outdoor pit. World of difference. Cochinita Pibil is traditionally made with whole suckling or young piggy which might not fit in an electric roaster (many people substitute pork shoulder). Regardless, there is no reason why you couldn't roast the marinated, banana leaf-wrapped pork in a roasting pan in your kitchen oven at a low temp (~225-250F). No need for a special gadget.

Bill/SFNM

I dont want my poorly insulated oven on for the 6-7 hours before guests arrive. Would also be an interesting twist to add to the deck parties.
The bannana leaves and achiote marinade are very eye catching, would have a cetain curb appeal.

Speaking of that pit, she also does carnitas, think that the name for the slow roasted pork we see sold in most Mexican markets by the pound, but her's has a hint of smoke from the pit. Man is it good, dont know if I could reproduce on grill, didnt see it made.

nickzen wrote:Speaking of that pit, she also does carnitas, think that the name for the slow roasted pork we see sold in most Mexican markets by the pound, but her's has a hint of smoke from the pit. Man is it good, dont know if I could reproduce on grill, didnt see it made.

Carnitas, as I know them, aren't made in a pit, although any pork in any pit is bound to have great potential. My favorite method is in the style of the legendary "Los Panchos" in which pieces of pork are heavily seasoned, fried till golden in lard, and simmered in coca cola and orange juice until tender.

As luck would have it, I'm in the process of preparing these carnitas for Monday. Today I'm rendering the fat. I'll post pix on Monday.

We just purchased a 18 qt. roaster oven to free up our regular oven for other Thanksgiving uses. We figure on doing the turkey in it.

Tonight's first experiment, roasting a chicken, was a bit frustrating. While the bird was juicy and tasty, it looked really anemic and took a bit longer to cook than we expected.

Does anyone have any experience or advice on using a roaster oven--can I really get it to brown things eventually or will they just dry out too much?

Hi,

My parents have an electric roaster/oven they received as a wedding present long ago. It has never been used, but "too good" to throw away.

If I were in your position, I would cook the turkey in the oven. Largely because I know how it works and don't want to risk the meal's centerpiece. I would use the electric roaster for the side dishes. Also take into consideration, when the turkey is resting. You have a good 15-20 minutes to reheat additional food in the oven.

Regards,

My family has used the 18-quart roaster for years, and you really can't get anything browned in it. Ten years ago or so I bought a Nesco 6-quart roaster on QVC that had a fan in the cover that does produce a nice golden brown roasted chicken. But I think they discontinued that line for some reason. It really works well.

tcdup wrote:My family has used the 18-quart roaster for years, and you really can't get anything browned in it. Ten years ago or so I bought a Nesco 6-quart roaster on QVC that had a fan in the cover that does produce a nice golden brown roasted chicken. But I think they discontinued that line for some reason. It really works well.

The chicken we had last night was so wonderfully tender and juicy that I think I'm willing to compromise.
My SO is as much not a fan of crispy skin as I am a die hard fanatic. I took the skin off of last night's bird and crisped it on the stove.

Worked for me, I guess.

I'm still looking for tips and tricks!

If you were otherwise happy with the chicken and are willing to experiment, you could roast it in the roaster, pre-heat your oven to broiling temp and blast it for a few minutes (watching it carefully.)

After roasting, I'd just take a blow torch to to crisp up the skin. Not too close to the bird, though - maybe 12" - 18" away.

I love my roaster, but as you saw - it's more of a big controllable crockpot than a mini oven. Great for Sausage and peppers, sloppy joes etc.

I do a ham in mine pretty regularly. I think it works because the sugar crust browns easily, it's low moisture, and there is plenty of room for air.

I don't think a Turkey will work as well.

I won't trust this thing until I can see that it will boil water....It hasn't happened yet=machine on full power for over an hour...

Before I go:

defect

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Granted, it's a good amount of water to boil.

Testing...

(A quart of water should boil in ... minutes)?

I won't trust this thing until I can see that it will boil water....It hasn't happened yet=machine on full power for over an hour...

From what I understand these things, like crock pots are designed to cook at lower temps for longer periods of time. Probably can't get hot enough to boil water.