Instructions: Im learning that my books dont say that much about roasting.

*roast technically means uncovered - air circulates all the time

*roast partially covered (moisten) and partially uncovered

*roast makes meat moist; toughens skin

*roast vegetables for ingredients

*roast to make entertaining easier on the cook

*roast on a rack or rotisserie (buy vertical rack and clean oven after use)

*my trick is to roast in a bag - build a rack with vegetables - like celery sticks. Imparts flavor. Can puree "racks" after draining. Use to thicken sauces etc.

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