Using a pan of water when roasting meat in an electric roaster is a common technique that many home cooks employ. The idea behind this method is that the water creates steam and moisture to help keep the meat from drying out as it cooks. There are some pros and cons to consider when deciding if you should use a pan of water when roasting meat in an electric roaster.
Pros of Using Water
Here are some of the potential benefits of putting water under the pan when roasting meat in an electric roaster:
- Adds moisture and steam: The water evaporates as it heats up, enveloping the meat in gentle steam. This helps keep the meat juicy and tender.
- Promotes even cooking: The hot water helps distribute heat evenly around the entire roaster, preventing hot and cold spots.
- Makes gravy: The water mixed with the meat juices creates a flavorful broth for making gravy from the pan drippings.
- Prevents smoking: The water prevents any burnt bits on the pan bottom from smoking by keeping things moist.
- Easier cleanup: Deglazing the pan with the water helps loosen stuck-on bits, making cleanup simpler.
So in summary, the main benefits are added moisture for the meat, more even cooking, and easier gravy-making and cleanup. The steam created by the water mimics the humid environment of a traditional oven, helping to prevent the meat from drying out.
Cons of Using Water
However, there are also some potential drawbacks to consider when using water under the roasting pan:
- Dilutes flavor: Excess water steaming up into the meat can dilute the natural juices and flavors.
- Makes skin soggy: The steam makes crispy skin on chicken or pork nearly impossible to achieve.
- Cools heating element: Water requires a lot of energy to heat up and evaporate, which can cool down the electric heating element.
- Requires monitoring: The water level needs checking during roasting to prevent it from boiling dry and burning.
- Risks overflow: Vigorous bubbling or too high of a water level risks overflowing the lip of the pan.
The main cons are that it can lead to diluted flavor and texture for certain meats when overdone. The cooling effect on the heating element can also make it harder to crisp the exterior of meats.
Tips for Using Water
If you do want to use water when roasting meat in an electric roaster, here are some tips to get the best results:
- Use the right amount – For a standard roaster pan, 1 to 2 cups of water is usually sufficient. Too much risks overflowing.
- Place water pan under roasting pan – Situate it directly underneath the main pan to effectively catch drippings.
- Keep an eye on water level – Check and replenish water if needed halfway through roasting time.
- Make drippings into gravy – Spoon or pour off fat first, then use pan liquids to make flavorful gravy.
- Allow moisture to escape – Don’t tightly cover meat, leave openings for steam to escape and prevent sogginess.
Getting the balance right between ample moisture and too much steam takes some trial and error. It’s a good idea to monitor the first few times you try it out.
Should You Put Water in an Electric Roaster?
Whether or not to use water comes down to a few key factors:
- Type of meat – lean meats like chicken breast do best with water for moisture. Fattier cuts like pork shoulder don’t require as much.
- Cooking time – quicker cooking meats need moisture help. Long braises won’t dry out as easily.
- Desired result – water won’t work if you want a crispy browned exterior. Best for slowly cooked moist meat.
- Size of roast – larger cuts need more moisture distribution from water than smaller ones.
Here are some quick guidelines based on the type of meat:
Use Water For:
- Whole chickens or turkey breasts
- Chicken pieces
- Turkey or chicken legs
- Pork or beef roasts over 4 lbs
- Any lean or boneless roasts
Avoid Water For:
- Steaks, chops or chicken parts needing crispy skin
- Juicy high-fat meats like duck or prime rib
- Tenderloins or delicate fish
- Pot roasts or meatloaf
- Smoked or cured meats
For most roast chickens, turkeys and lean roasts, the benefits of adding moisture with a water pan in an electric roaster outweigh the downsides. For high-fat meats or items needing crisping, skipping the water is best.
Conclusion
Using water when roasting meat in an electric roaster can definitely help retain moisture and allow for juicy, tender results. However, it does require monitoring to avoid sogginess and may need to be skipped for crisping the exterior of meats. Focus on the cut, size, leanness, and your desired finished texture and flavor. For many basic roasting tasks, a water pan can make the process easier and more foolproof, but isn’t strictly necessary. Try out roasting both with and without water to see which method works best based on your specific roasts, recipes and electric roaster model.