When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Ar
I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
I am cooking a pork sirloin stuffed roast. It's been in the oven for 20 minutes but I have to leave the house for no longer then 1 hour and a half. Can I contin
I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for t
I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way tha
I have a 4 lb pork loin to roast, approx 2 hours. I also need to travel 1 hour distance. The pork is the main entree. Dinner is set for 6 pm. What is the best m
How do you store a bear roast after cooking it in a crockpot until you're ready to eat it? It was done at 8:30am and I plan to eat it around 6:00pm. It was coo
From your own personal experience, what was the best temperature and time it took to roast a whole chicken in the oven? Im doing a spatchcock. I want to know wh
I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here.
I started my pot roast on low at 6:30a... I just realized the lid was askew, just a bit. I have cranked it up to high...with it be done by 6:30p It is not a big
I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thig
I'm hosting a dinner at mine in two weekends time (a first for me!) and have already noticed where my main may not end up as tasty as I'd hope. I'm looking to
I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will
I recently roasted a Silverside joint for a typical English Sunday dinner. It was a pretty standard job. I got it to room temperature, rubbed it with salt and
I followed the recipe overshooting for the duration (2 hours) to aim for medium-well, but dispensed from using my (too slow to rise) thermometer. I ended up
I like slow cooked roast for tenderness but hate the taste of 'pot roast' vegetables. Is it really necessary to cook vegetables with the roast?
OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructio
My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I
I was given a frozen ham roast from a friend who bought a hog. I have a smoker and was wondering how to smoke a raw ham roast...
I am roasting a chicken in a dutch oven. Should I add any type of liquid to the bottom of the dutch oven before putting it in the oven?