I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, ten
How can you tell when a roast is done? How long should they roast for?
I've noticed that cooking show inches are not very accurate. I can usually see that the "half inch slices" called for by the chef are no where near that, which
I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to ov
I have an enameled cast iron pot, but no 'crockpot' slow cooker. I am reading A LOT of conflicting information online about how to adjust electric crock pot sl
I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know
I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
I'm not sure if this will still be too broad or vague, but here's my attempt at a rewrite. Please feel free to close it if it is still too br
I bought a Homemaker Food Steamer. How do I steam Fish (Ling Fillet) in it? How long should I steam the fish for?
When you crush raw garlic and use it as seasoning for vegetables, is it best to put it the pan first and let it begin to cook before adding any other ingredient
Recently I attempted once again to pan-saute bone-in pork chops. I have a recipe which calls for 1" thick such chops. I had a choice between selecting 1/3", or
Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat
Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an o
So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts. One dutch oven is allclad, the other dutch oven is cast iron. The brai
Simple scenario: I've got a Madras recipe that tells me to stew 2.0 kg of Lamb shoulder meat in the oven, covered with foil for 2,5 hours at 180 deg Celsius, th
I have chicken breasts stuffed with rice. How long should I bake them and at what temperature?
I'm making a fruit-laden very dense fruitcake. The original recipe is for 2 standard loaf pans but I'm using 4 small loaf pans (all I know is external dimensio
Building upon this question, I was wondering if the duration of the whistle can be used to determine if the food inside a pressure cooker is cooked. As suggest
First off a little backgound: I am a member of a cooking club in my local village center. We have a reasonably well fitted kitchen, but the logistics of cooking
When I roast or bake chicken legs (about 10) I roast them for about 2 hours on 350 wet so they never dry out. I am cooking today nearly 100 legs in 3 full siz