P1Fanatic

Not the most exciting subject lol, but does anyone use these? Even with a Self clean function on my oven I hate to see fat spitting everywhere when cooking a chicken or joint of meat. Roasting bags sound like a good idea but my one concern is that they wont provide a crisp bit of fat/skin/crackling which is the best bit imho.

Worth it or not?

Simon

Lee247

Nope, you don't get the crispy skin that is usually removed, secretly by the family before the meat gets to the table
You still have to do the last 10 minutes or so, without the bag to get the crispiness (is there such a word )
Best stock up on Mr Muscle

Leslie

Can't do without the crispy bits!

Les

Trout

iTrader: (1)

Get an Aga - totally self-cleaning

Chip

We use roasting bags a lot of the time especially if doing brisket of beef or belly pork.
They can be left in the oven for hours without ruining and produce a lovely stock for sauces and gravy.

To make crackling just remove the pork from the bag and slice off the skin using a sharp knife ,then place on a tray on high heat for about 15 mins and the soft cooked skin will turn into perfect crackling. Never fails for me.

Chip

Proby521

iTrader: (1)

We use roasting bags too, even with the self cleaning oven! As said keeps all the unhealthy juices together for the gravy. I tend to find the meat does not dry out as much and tends to stay juicy! Not so simple for cracklin lovers though.