I would like to be able to take meat (e.g. a whole chicken) out of the fridge in the morning (6am) and put it in a oven that is set to turn on approximately 10
I've been roasting for about 3 years and have gone thru about 3 or 4 poppers for roasting coffee. The machines wouldn't stop working I'd just notice they slowly
We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Iss
What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my
Does anyone know of a good way to keep marshmallows from melting off the roasting stick when making smores? Not just sliding off, more like when you use a hot r
I tried to make honey roasted peanuts looking at some blogs. But I didn't come out so well. It was not very crisp and sticking with other peanuts definitely no
We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey
Most belly pork recipes recommend cooking the meat at a high temperature at the beginning. And then lowering it for a number of hours. However, I have found th
I've roasted numerous turkeys numerous ways, but never bought a turkey that was basted with butter. I've always just bought a regular turkey, usually I brine it
I wrapped a piece of beef brisket in foil and slow roasted it last week. It was the beefiest tasting beef that I've ever had. So now I'm wondering, was it bee
I have a ham that needs to be in a 275 degree oven for 2 hrs. My scalloped potatoes call for a 350 degree oven for 1 hr. Since I only have 1 oven, will the pota
Could I boil vegetables now (potato, beetroot etc.) And then roast them a few hours later? This would be convenient, but would it effect their taste, texture et
Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It'
I have a carvery shoulder of lamb joint weighing 1.906 kg. How long and at what temperature should I cook it?
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
Is it possible to slow roast potatoes? I am slow roasting a pork belly in the oven at 130c for 4 hours, can I add whole (small-medium sized) potatoes as well?
Has anyone successfully roasted potatoes at the same time as slow-roasting meat? I usually par-cook my potatoes then roast them for an hour at 180 degrees C to
I have a receipe for a 5 lb. standing rib roast but it's 10 lbs. How much do I have the change the cooking time to accomodate the bigger piece of meat?
I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting lar
I have seen multiple recipes that ask to cover the pepper after blackening? What is the use for this?