Category "roasting"

Why do you slice whole ducks in half when roasting but not for other poultry?

Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe. That recip

Tough roast.. what's going wrong?

My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topsi

Difference in caffeine levels between light and bold coffee?

Over the last few years I had come to believe that the roasting process for bold coffees removed caffeine from the beans resulting in a lower caffeine content t

What is the base of a seasoning blend for something like roast chicken?

I'm not looking for the recipies, I'm just looking for the principle behind this idea. There is a product that I love which is a seasoning blend that you put i

How long & at what temp do I cook stuffed pork sirloin roast?

I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered o

Can vegetables be roasted at lower temperatures?

I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical

Is there a general algorithm for calculating the amount of time to roast meat?

Often, when you buy meat from the store, it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is

Roasted potatoes: should they be dry?

I'm in the middle of roasting some sirloin in foil packets. It's surrounded by carrots and quartered red potatoes, and I'm roasting it for an hour at 400F, turn

Whole chicken roasting time

I have a 1.2kg whole chicken that I wish to roast, on the packet it says it'll take 1h 28m at 200°C. The New Best Recipe book recommends cooking a 1.8kg ch

Minimum temperature for slow roasting almonds

I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me. I found a couple of recipes suggesting 8hrs at 75 d

How to make corn nuts from fresh corn on the cob

If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack? I don't want to make

Do I have to tie my turkey legs together?

I forgot to buy twine for tying my turkey's legs together. How important is that? I've heard that it's mostly for presentation, but it may also help prevent t

The best way to roast silverside of beef in th oven?

I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I kno

What to do if a turkey has been brined for too long

I was going to brine my turkey for two nights til I found out that you can over-brine a turkey which is very bad. So what I have done is washed the brine out (a

What is considered to be an ideal roasting time and temperature for Cauliflower?

If I just want to make the simplest roasted cauliflower, what is the best temperature and roasting time? I have never roasted it, only boiled and fried it befo

Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?

I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with

For peanut butter, do peanuts have to be roasted with their shells or without their shells?

In a local market of India, I asked for roasted peanuts. the shopkeeper handed me a bag containing roasted peanuts with their shells intact. Are these peanuts

How can I roast hominy while minimizing the popping?

I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and r

How do I roast beets to easily remove the skins?

Ideally, when roasting beets, the skins should just come right off once they're done and cool. I don't seem to be good at this, though: sometimes they're great,