The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I
We registered for a roasting pan and it has been sitting around taking up a lot of space. Do I really need this or is this a "one-tasker" as Alton Brown would s
My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven
So, I'm a hobbyist and like to play with new recipes. Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring
I've bought a beef joint for roasting but it doesn't have much fat around it. How can I stop it drying out?
I have never managed to successfully roast chestnuts on an open fire. I tend to end up with charred chestnuts, which are inedible. Is there a good technique fo
The chestnuts on an open fire question reminded me: Is there a trick to peeling chestnuts easily? I always end up with bits of hairy skin stuck to the chestnuts
I made this recipe last week - chicken wings roasted in a marinade of soy sauce, brown sugar and white wine vinegar. It was delicious but lots of the marinade h
Can I brown my turkey in my conventional oven first? That way, my turkey would have a nice brown skin, and I could continue the roasting in the roaster oven to
I need to roast my thanksgiving turkey in the oven. I also want to make stuffing but not in the bird. Every recipe I've looked at requires an hour of cooking.
I have a recipe that calls for toasted chopped pistachios. I'm wondering if I should toast them whole and then chop them up, or toast them chopped?
Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, s
Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! ) I've been roasti
I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one abou
wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?
Recipes for beef pot roasts often include the step of tying the roast with twine prior to cooking, even for roasts without stuffing. Why? What difference in o
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique
Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?