Amethyst Posted October 6, 2012 Share Posted October 6, 2012 What exactly is roasting? I plan to make some roasted broccoli when my parents come to visit today. The recipe calls for a temp of 425 for 25 minutes. My problem is that I'll also have a ham and scalloped potatoes in the oven, and they are both supposed to be at 350. Could I just cook the broccoli for a longer time at a lower temp? Or is there something special about the high temp? Quote Link to comment Share on other sites More sharing options...
deacongirl Posted October 6, 2012 Share Posted October 6, 2012 Yes, there is something special about the higher temp. I would just let the ham (covered with foil) and potatoes rest while the brocc cooks--you could do it at 450 for a shorter time if you wanted to (but keep an eye on it). I think scallopped potatoes are always boiling hot when they first come out of the oven anyway, and sometimes a little too liquidy--they can actually benefit from resting for a while before serving I think. Good luck! Quote Link to comment Share on other sites More sharing options...
Scarlett Posted October 6, 2012 Share Posted October 6, 2012 What exactly is roasting? I plan to make some roasted broccoli when my parents come to visit today. The recipe calls for a temp of 425 for 25 minutes. My problem is that I'll also have a ham and scalloped potatoes in the oven, and they are both supposed to be at 350. Could I just cook the broccoli for a longer time at a lower temp? Or is there something special about the high temp? Yum, I love roasted broccoli! How will you have room for all that at one time in your oven? You can cook it at the lower heat...the roasting just makes it brown on the edges while keeping it from getting too soft. It will be good either. Do you have a toaster oven? You could roast your broccoli there. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted October 6, 2012 Share Posted October 6, 2012 The high heat causes it to sort of caramelize. Cooking it at a lower heat would give a different result. Quote Link to comment Share on other sites More sharing options...
Scarlett Posted October 6, 2012 Share Posted October 6, 2012 Yes, there is something special about the higher temp. I would just let the ham (covered with foil) and potatoes rest while the brocc cooks--you could do it at 450 for a shorter time if you wanted to (but keep an eye on it). I think scallopped potatoes are always boiling hot when they first come out of the oven anyway, and sometimes a little too liquidy--they can actually benefit from resting for a while before serving I think. Good luck! :iagree: Quote Link to comment Share on other sites More sharing options...
Amethyst Posted October 6, 2012 Author Share Posted October 6, 2012 Yes, there is something special about the higher temp. I would just let the ham (covered with foil) and potatoes rest while the brocc cooks--you could do it at 450 for a shorter time if you wanted to (but keep an eye on it). I think scallopped potatoes are always boiling hot when they first come out of the oven anyway, and sometimes a little too liquidy--they can actually benefit from resting for a while before serving I think. Good luck! Ok. Thanks. I think this is what I'll do. Quote Link to comment Share on other sites More sharing options...
Amethyst Posted October 6, 2012 Author Share Posted October 6, 2012 How will you have room for all that at one time in your oven? Do you have a toaster oven? You could roast your broccoli there. It could all fit. I checked this morning. I do have a toaster oven, but I'm roasting a rather large quantitiy of broccoli. Way more than would fit in my toaster oven. Quote Link to comment Share on other sites More sharing options...
Amethyst Posted October 6, 2012 Author Share Posted October 6, 2012 You all are wonderful! Whenever I ask a question, 10 minutes later I have several responses. I love this site! Thanks for all your help, everyone. Quote Link to comment Share on other sites More sharing options...
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