Leafy vegetables - kale, broccoli rabe, bok choy, chard - will cook fastest, 3 to 10 minutes. Roasting at a high temperature, 425 to 450 degrees, can speed things up. However if you’re looking to caramelize vegetables with a very high moisture content - zucchini and tomatoes in particular - it can take longer because the moisture needs to evaporate before browning can occur. Vegetables with a higher moisture content can take less time, 10 to 45 minutes. Just as you did with your protein, you’ll want to coat them with an oil or fat and any herbs or spices of your choosing, giving them plenty of space on the pan to encourage browning.ĭense vegetables - potatoes, radishes, winter squashes - take the longest to cook, 30 minutes to 2 hours, depending on oven temperature and chunk size. When working with vegetables, make sure they’re cut consistently. Think of it as a deconstructed meatball with more surface area to crisp. Simply spread seasoned ground meat out on an oiled sheet pan, drizzle with more oil, and run it under the broiler. Arrange them 1-inch apart, drizzle with oil and broil.įew sheet-pan suppers use beef, because cuts are best suited to either searing on the grill or under a broiler (steaks and chops), or in the moist environment of the braising pot. Sausages are excellent cooked on sheet pans rather than being pan-fried, and many of them can fit on one pan.
#NEW YORK TIMES LOGIN COOKING FULL#
Run a sheet pan full of meat under the broiler when you want the char of the grill without going outside. Smaller pieces (steaks, chops, filets, kebabs) can go straight on the pan. When cooking pork, bear in mind that whole chunks of meat work best when set on oven-safe wire racks fitted into the sheet pan, so they don’t stick or get soggy on the bottom during their relatively long cook time. The higher the gauge, the thinner - not thicker - the metal is. Wirecutter, a product recommendations website owned by The New York Times Company, has a guide to the best baking sheets.Ĭorrection: An earlier version of this article described incorrectly the correlation between a metal’s thickness and its gauge. The higher the gauge, the thinner the pan: Anything from 13 to 18 gauges will work well.
You can choose a pan that’s either aluminum or stainless steel, but whatever you choose look for a pan with a heavy-duty gauge - this refers to the thickness of the metal used. In this guide, we’ll use the 18-by-13-inch pan as our standard, though the quarter sheet pan, measuring about 9-by-13 inches, is terrific for smaller ovens or kitchens as well as for cooking several ingredients in the oven at once without letting the flavors bleed into one another.
Sometimes called half-sheet pans, they are half the size of those found in commercial kitchens, which are too big for most home ovens. Most sheet pans are 18-by-13 inches with a 1-inch rim.
0 kommentar(er)
