Roasting Techniques Every Cook Should Know

with Molly Stevens

Photo of Molly Stevens

Easily transform meat, poultry and vegetables into flavor-packed dishes with a range of roasting techniques! Read More…

  1. Class Overview
  2. Meet the Instructor
  3. Ratings & Reviews
  4. Materials
  5. FAQs

Class Description

Discover four roasting methods for hearty weeknight meals and flawless holiday feasts! Confidently roast without a recipe as you follow James Beard Award-winner Molly Stevens through nine of her favorite dishes. Learn how to prep, truss and season a variety of meats, and use high-heat roasting for tender and juicy chicken. Unlock the secret to a perfectly browned turkey with combination-heat roasting, and pick up the tips to carve it like a pro! Explore sear-roasting for the ultimate steakhouse steak and five-star fish, and make a mouthwatering pork rack with slow and steady roasting. Plus, learn how to turn everyday vegetables into side dishes that might just steal the show!

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Roasting Techniques Every Cook Should Know
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Lesson Plan


Lesson 1. Introduction to Roasting

  • Meet your instructor, Molly Stevens, and learn more about the definition, history and science of roasting.


Lesson 2. High-Heat Roasting

  • Get comfortable with high-heat roasting by preparing a simple but delicious roast chicken with a crisp, golden skin. Molly shows you how to prepare your bird and pan to minimize scorching, check the bird for doneness, then turn the pan juices into a flavorful sauce while the chicken is resting. This quick roasting method is perfect for a weeknight dinner.


Lesson 3. Combination-Heat Roasting

  • A larger roast, such as turkey or beef, benefits from initial high heat for browning, then a low and slow roast for even cooking all the way through. Molly takes the guesswork out of your holiday dinner by demonstrating step-by-step how to choose and prepare a turkey, roast it and carve it. Even seasoned cooks will learn some new tricks! Roast beef is also on Molly's menu. See how to achieve an ideal, even pink across every slice. Make it on the weekend and you'll have enough for a week of sandwiches!


Lesson 4. Sear Roasting

  • Another form of combination roasting, sear roasting gives you the greatest control over both stages of cooking. You'll start by searing the meat on the stovetop, then continue roasting it in the oven. Practice with a thick, juicy steak or two. If you prefer fish, try this method with salmon. You can even prepare multiple fillets in advance for a dinner party using Molly's techniques.


Lesson 5. Slow & Steady Roasting

  • Your grandmother's roasting method may be just your speed! Slow and steady results in a reliably moist and tender roast, whether it's beef tenderloin, roast beef with vegetables or even a large chicken. Molly demonstrates the technique with a show-stopping maple-glazed rack of pork.


Lesson 6. Roasting Vegetables

  • Roasting vegetables brings out their natural sweetness and makes them a delightful addition to any dinner. Start with herb-roasted potatoes and move on to a medley of root vegetables. If you have kids who are fussy about eating green vegetables (or maybe you are, too!), Molly's "Blasted Broccoli" demonstrates how you can turn greens into a dish that even picky eaters will love.


Lesson 7. Bonus: Stuffed Roasts

  • Now that you understand all the basic roasting techniques, Molly's got a bonus lesson to share. Stuffing a roast, especially a leaner cut of meat, adds both flavor and moisture. And if you're planning a dinner party, a stuffed roast has terrific visual appeal. With a pork roast and beef tenderloin, Molly shows you her techniques to make your roast the star of the table.

"I really enjoyed this course and can't wait to try EVERY recipe Molly shows. Great information, well stated and entertaining to watch. I especially loved the bonus dishes. Thanks so much Craftsy and Molly! Joanna"
- JoFrye

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Student Projects

Pork Roasts by LoisG
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Delectable Roast Beef by Molly Stevens
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  • Downloadable class materials, including more than a dozen recipes plus a brining and roasting guide
  • Hours of close-up instruction
  • Answers from Molly Stevens in our virtual classroom
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