I recently made a pork roast, and found something peculiar, and I wonder if anyone can offer any guesses asto what happened.
I live on the East coast and usually cook in a gas oven. I was in the midwest, and cooking in an electric oven. I made a pork roast, and found that there was far less water in the roasting pan, compared to when I',m on the east coast.
I thought it might be due to the fact that the pork roast had been frozen, and when it thawed out all the excess water was drained away. But I'm not sure.