Quite often I can't 'stomach' veggies because I find them rather dull, but if I roast them (huge variety of types used) in oil and a pinch or three of sea salt,
We're having a decent sized party, and hoping to serve rib roasts (we're looking at 3 7-rib roasts). The problem is, we only have access to the ovens on site 2
I ordered roasted and broiled(grilled) salmon form the restuarant and noticed both products tasted quite different. I don't have a great digestive system but no
I have a question about something new I want to try for Thanksgiving. Everyone things we're making too many casseroles and asked me to do something different.
My wife brought a fresh, unfrozen whole 11.71 Lb goose for us to roast for thanksgiving. How long should I roast it for? I've found conflicting advice online:
i recently cooked a bone-in, 6 lb Prime Rib roast using the "5 minute per lb @ 500F then closed oven for 2 hours" method and it came out absolutely PERFECT! me
I have a 4.6 kg frozen goose from the supermarket. I have cut it in half along the spine and am planning to roast both halves separately. Presumably the bigger
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 am thinking of getting my first convection microwave oven but the specs indicate it's only capable of a maximum of 200C in convection mode. Is this good enoug
Hello everyone i am cooking for 26 adults and 4 children menu is : rare roast beef served on crusty bread with horseradish main: slow roasted pork belly with
I bought a rotisserie attachment for my gas grill & I've used it to roast a couple of chickens. It works really well & I love it - the chicken comes out
WARNING - IF YOU HAVE A PET SNAKE LOOK AWAY NOW! The quest continues! The back story to this question is: My friend is competing in a competition, the main i
I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking stea
My electric oven just has two settings: broil and bake. I have a recipe that calls for "roasting" a duck at 400 degrees. Is that the same thing as broiling or
I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, inc
I'm preparing this ham recipe. It calls for a ham 7 to 8 lbs. Well, I ordered a ham described as "7 to 9 lbs" and what got delivered was a hair under 10 lb, so
The problem started recently. I cook a lot and especially love baking cakes and roasting all sorts of vegetables in the oven. Recently when ro
I want to cook two dishes simultaneously (for efficiency's sake): carrots, which have a nominal cooking temp of 350 F / 180 C for 30 mins. and chicken, which ha
I want to cook my pork country ribs for about 4 hours, while we're at church. They're covered, and have a sauce on them. The original recipe says 1.5-2 hours
First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have