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Roasting

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what exactly is a spoon roast & how do I cook it?

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by rubrifolia 9 years ago

it looks like a piece of sirloin, but I was told to put it in a low, 325 oven for 15 to 20 minutes a pound. thats it? no searing first? can this be cooked rare or is it like pot roast & alwa...

Roasting Beef at 500 degrees

SweetPhyl
by SweetPhyl 8 years ago

My aunt gave me a recipe years ago for roast beef whereby you roast the beef at 500 degrees for 5 minutes a pound and turn off the oven and let it rest for a while in the oven without opening the d...

Help elevating a hodgepodge recipe

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by Sarah0768 2 months ago

I threw together a dinner last night. I roasted chicken thighs over cut up yellow potatoes, sliced white onions, and stove top charred jalapenos. Before putting it in the oven, I added a few knobs ...

New Copper Roaster Help

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by luisbravoavi76 3 months ago

Hello all, Im a big fan of copper cookware, I have a few pieces by Debuyer, some from Mauviel and recently a new roasting pan from CU Artigiana in Italy. The roaster is tin lined and is around 16" ...

short ribs: how to brown before braising

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by david kaplan 11 years ago

Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though, I was making a much larger batch and decided instead to roast them in the oven...

Prime Rib Roast Successes and Disasters....

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by fourunder 7 years ago

It's the day after Christmas 2011, and I'm reading about the disasters, both the less than desired and failed results to the expensive roast they purchased for the Holiday Dinner....The prelude to ...

Does low and slow work as well for NY Strip roast (top loin) as it does for Prime Rib?

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by overthinkit 7 years ago

I'm having 12 people for dinner. Everyone likes med-rare. I have 10 lb whole strip. I'm a firm believer in the 200-250 degree method for prime rib, and cook it all the time with great results. ...

Split 18 lb rib roast or cook whole?

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by nielubow 10 years ago

I am making a 18 lb standing rib roast for Christmas Eve dinner. Wondering if I should split into 2 more manageable pieces for quicker cooking or leave whole? Any ideas how long a 18 pounder wou...

Slow roasting the turkey: a homily

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by jvanderh 7 years ago

I slow roast my turkeys, and I think you should, too. Especially if you're cooking a big one. It all started with chickens. Why, I wondered, are rotisserie chickens so much better than the ones ...

Yet Another Rib Roast Question, 6-bone

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by yddeyma 3 months ago

The last few years I've cooked a standing rib roast for Christmas. We don't have it at any other time of year. It usually comes out okay, but over done. Last year I had a 4-bone roast. I took i...

Christmas Dinner

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by minncalif 3 months ago

I'm wodering if there is a way to make a lamb roast and roasted potatoes in the oven at the same time. there roasting temps are so different. If anyone has any suggestions on how to manage it, I'd ...

Air-drying a whole chicken in the refrigerator: safe or not?

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by AngeloSc 3 months ago

Hi guys, I am following Thomas Keller's recipe for roast chicken, where he suggests to air-dry the chicken in the refrigerator for 2/3 days after brining. I was wondering, is that safe? What ...

Is copper the best material for a roasting pan?

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by IowaInquisitive 4 months ago

I'm buying myself a good roasting pan for Christmas. I'd appreciate any suggestions from those of you with experience roasting fairly large cuts of meat like a goose, standing rib-roast, etc. in a...

Make-ahead Quorn Roast?

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by positron3006 4 months ago

Hi all, This Thanksgiving, we have a sizable audience eager to try the Quorn roast after hearing so many great things about it. Now, roasting 4 roasts at the same time is really impractical in m...

Roasting a spatchcocked turkey -- approximately how long?

TorontoJo
by TorontoJo 9 years ago

Canadian Thanksgiving is only a few days away and I've decided to try spatchcocking my turkey this year. It will be a 15 pounder. Does anyone have a sense of how long that will take? Based on th...

Cross Rib/Shoulder Roast...vs....Chuck Roast/Blade Roast Challenge , Roasted Low and Slow @ 210* With Pictures

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by fourunder 6 years ago

This past week, the supermarket I frequent most had a sale on beef. Whenever this happens, I always pick up a few Chuck Roasts to have on hand….but this time, I also picked up a Shoulder Roast as ...

Porterhouse roast (?) for Christmas day

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by nick1098 3 years ago

Hi, Would be great to get some input from the community. My plan for Christmas is to cook a large porterhouse (3KG+) as follows: 1) Sear as best I can in large skillet, finish with blowto...

Boston Butt / Pork Roast , Roasted Low and Slow @ 200* for 8.5 Hours ( Pictures )

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by fourunder 7 years ago

During my latest weekly shopping excursion, I spotted a very nice looking Boston Butt Pork Roast, rolled and tied and weighing in at 6.5 pounds. Prompted in part by a recent posters experience on ...

Never Roasting a Whole Turkey Again!

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by zackly 3 years ago

Never again! This Thanksgiving, as usual, I roasted a 23# turkey whole, unstuffed @ 325F. Now, most instructions tell you to check the temperature in the meatiest part of the thigh. because that's ...

Pork Roast in Stock Pot?

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by crankerchick 7 months ago

I’m planning to roast a pork butt from an ATK recipe that specifically says not to use a non-stick roasting pan as it may make the roast too brown. I only own a nonstick roasting pan. Should I do i...