Roasting turns everything from whole ducks to waxy garlicky potatoes into mega-flavored masterpieces: burnished on the outside, tender and flavorful on the inside.
Roasting at High Heat? Don't Forget to Crumple Your Foil.
But the high heat needed to get those crispy, flavorful skins and juicy interiors often results in smoky ovens and a leftover scent of burnt meat long after the food is put away.
What if all you need to change is the way you prep the foil lining for your roasting pan?
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
Anytime you’re roasting and want to limit the amount of smoke billowing up and stinking up your kitchen, this method is a lifesaver.
Simply crumple a large piece of foil into a ball. Then, spread that wrinkly sheet onto your rimmed baking sheet and place a wire rack on top of the foil. Then, put whatever you're roasting on the rack (it may help to spray it with nonstick cooking spray to help the food release easier once its cooked) and pop it in the oven.
No more smoky disasters.
The Complete America's Test Kitchen TV Show CookbookThis all-inclusive cookbook is a living archive of every foolproof recipe, bias-free review, and kitchen discovery from America's Test Kitchen, public television's top-rated cooking show.
Why does this work? The crumpled foil creates tiny air pockets which increase circulation beneath the wire rack. It may not look like much, but all of those tiny pockets work together to insulate heat from the pan.
As the juice and fat drip from the meat, in our case a Porchetta-Style Turkey Breast, it hits a cooler surface than if it splashed directly on the sheet pan.
Yes, it looks a little messy, but trust us, it works. Plus, it makes for much easier cleanup.