How to cook a roast joint?

jsmoke · 30 Nov 2012 at 13:07

Have asked this elsewhere and have been given different answers. Issue is, do you add water to the roast?

Some say yes others some no. I think you will dry out roast if no water, I don't know then. Tips?

FrenchTart · 30 Nov 2012 at 13:10

We could do with knowing the meat and the cut of it. How much fat is there?

Generally speaking you probably don't want to add water but there are some cuts that will need it.

How do you plan on cooking it?

taB · 30 Nov 2012 at 13:21

I also would say yes and no.

FrenchTart · 30 Nov 2012 at 13:27

taB said:
I also would say yes and no.

That's really helpful for the OP :rolleyes:

randal · 30 Nov 2012 at 13:31

In his defence the OP isn't exactly helpful in the first instance!

taB · 30 Nov 2012 at 14:41

FrenchTart said:
That's really helpful for the OP

Would "no and yes" have been more accurate for you? The answer I gave was the best I could from the original post.

jsmoke, unfortunately it isn't a straight forward solution, for example you can cook Pork belly quite happily with or without some water in the tray depending on how you want it to turn out. You can also put some water in at different points in the cooking stage. If you want to be like Heston you can cook a whole joint in water (in a plastic bag) but I probably wouldn't recommend it as a starting point.

What animal is it, cow or guinea pig?
Which part of the animal is it; tongue, arse or somewhere inbetween?
What is your desired result, still mooing or falling apart when you look at it?

FrenchTart · 30 Nov 2012 at 14:49

randal24 said:
In his defence the OP isn't exactly helpful in the first instance!

I think a better response is to point this out and ask leading questions rather than just answer with something flippant and wait for the resulting annoyed response before being more helpful though. As has been said before, this isn't GD.