I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Spro
My teflon pan heats up for several seconds (to roasting temperature). When I tried 1500W teflon electric grill (in a shop) it took much longer. But electric gri
I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alterna
I have a rotisserie drum like this: I would like to roast peanuts, cashew nuts, etc... in this. If I use the settings given for roasting the nuts in a baking
What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar
For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a
Some supermarkets sell a whole lamb. The food safety rules for meat dictate defrosting in the fridge, never at room temperature. The next-size down, a turkey,
TL;DR If it takes 90 minutes to roast a leg of lamb at some temperature (perhaps somewhere from 350 to 450 °F?), and it takes 840 minutes
I am endeavoring to very slow roast a 3 lb. / 1.4 kg. Boneless Cross Rib Roast. This is a first for me. I want to cook it in a ceramic surfaced Dutch Oven in an
I am trying to replicate a method to cook lamb I experienced in a North African restaurant in Paris. The dish was called "mechoui" (which is a
I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff
I was told once that the secret to great BBQ and roasts is to put your rub on it, freeze it, and then thaw it back out before finally cooking it. This sounds we
I was watching a show and they mentioned Fois Gras Poêlé. Now I know what fois gras is so I looked up what poêlé meant since I assumed
The accepted answer to this question states that you shouldn't expect a roast to generate much in the way of juices left behind in the pan, and that accords wit
I am attempting to recreate the roast chicken by Chef Giuliano Sperandino: Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le
I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It'
When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door
Probably the question's wording is not correct but here is what I wanted to ask: I heard it several times that to avoid drying out the meat in the oven, it is a
I was attempting to roast a head of cauliflower with olive oil and seasonings so it comes out crispy. Following the instructions, I roasted it for 35 minutes at
I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a cou