If my home roasted pistachios are not crunchy, do they need to roast longer or at a higher degree? I did 15 minutes at 300.
What are the differences in cooking in the oven between putting the food directly on the rack, putting it on a baking pan, and putting it in a roasting pan? H
I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roastin
I have heard that roasted vegetables are more tasty than steamed, but I have never been successful in roasting in small batches. What is the best temperature t
We eat a lot of sweet peppers, but the children (like a lot of kids) don't like the bitter skins. So when I cook with them, I usually try and skin them. After
It seems like the peel is probably still inedible after roasting, but I'm not completely sure.
I'm interested in making an ultra simple seasonal roast vegetable dish. This site tells me that the vegetables: Beetroot, Brussels Sprouts, Carrots, Leeks,
I find this dial, and the device generally, perplexing. First about the device: it's made of metal and glass. I know it can survive being inserted and left i
So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackl
I need to roast some hazelnuts to use later for other preparations. How do you do it? In a cooking pan or in the oven, and for how much time?
Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperatu
What is a good way to roast potatoes in the oven in a way that they get crispy ? At the moment this is how I do: I start from raw potatoes (I never got why I
Accidentally bought a bag is poached peanuts instead of roasted. Can I roast them despite the fact that they are already cooked (and not raw)? If so, are ther
I have seen many references to the temperature of turkey increasing for a while when resting. This would seem to contradict the first law of thermodynamics.
I normally rest turkey (in 16 - 24 lb range) for 45 - 60 minutes, loosely tented in foil only. I'm looking at a number of suggestions for longer resting time*
I have a brand-new digital Electrolux microwave that comes with fan oven. I'm cooking poultry (like 3 pieces of small thighs) and it takes more than 30 minutes
I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for
When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is c
I tried roasting cashews twice. The first time i added tamari sauce (just a savoury soy sauce) and roasted them. The tamari got a little burned but overall the