We've said it before and we'll say it again: The architecture of your sheet-pan meal is critical to achieving the best results.
Stop by my apartment most nights and you'll often find me cooking dinner on sheet pans in the oven. A typical meal might include chicken thighs crisping on one foil-lined quarter-sheet tray while chunks of kabocha squash roast on another. Or maybe you'll peek into the oven to find skin-on salmon fillets blistering under the broiler along with a batch of roast carrots.
So here's my advice on how to approach sheet-pan dinners and the key techniques and considerations to getting the best possible results."Just because you can doesn't mean you should.""When all you have is a hammer, every problem looks like a nail." How many clichés can I throw at this thing? Look, the bottom line is that there's no need to cook a sheet-pan dinner for its own sake. Do it if it makes sense.
By moving the food to the oven, there's less for the cook to do. That's because the primary mode of cooking in the oven is convection, in which the energy transfers to the food via hot air. Compare that to the conductive heating of stovetop cooking in which the food cooks through direct contact with a hot vessel's surface.
To my mind, a sheet-pan dinner requires that more than one component be produced in the oven on a sheet-pan or similar vessel. If you mix up a meatloaf and cook it on a sheet pan instead of in a loaf pan, that is not a sheet-pan dinner, it's just a sheet-pan meatloaf. Same goes for sheet-pan gratins, sheet-pan mac-and-cheese , and more.
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