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Roasting

Romesco-Manchego Baked Potatoes Are a Swankier Take on Skins for the Big Game

Sure, you could start your football party off with a dish filled with seven-layer dip and piles of buttery pigs-in-a-blanket. Or, you can shake things up this year with a shared appetizer that’ll get...
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Prime Rib Roast Successes and Disasters....

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by fourunder 8 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 ...

March 2009/July 2012 COTM Fish Without a Doubt: Baking & Roasting, Searing & Sautéing, Frying

foxy fairy
by foxy fairy 11 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore. Please post your full-length reviews of recipes for baking and roasting, searing and sautéing, and f...

Best way to cook a Capon

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by VFish 28 days ago

Hi, everyone, I have a Capon that I need to prepare. I've roasted and spatchcocked chickens, but I've not done a Capon before so I wanted to know if there is some optimal way to cook this bird....

Is copper the best material for a roasting pan?

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by IowaInquisitive 1 year 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...

Oven splatter guard/shield

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by prophet01 2 months ago

Hi everyone, new member Andrew from the UK here. I really would appreciate your thoughts on a product that I've been developing over the past few years and am now seriously considering manufactu...

Small - really small - Standing Rib Roast

chicgail
by chicgail 6 years ago

It's just two of us for Christmas Eve and I bought a very small standing rib roast. It's about 2-inches thick and a little over 2 lbs (only one bone). It's too big to cook as a rib steak, but I'v...

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 8 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. ...

Chuck Roast... Roasted Low and Slow @ 220* F...For A Better Pot Roast? (Pictures)

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by fourunder 9 years ago

A recent thread on Pot Roast, coinciding with a Beef Sale at my local Supermarket, inspired me to to do my own Kitchen Test with Five Different pieces of Chuck Roast of different sizes and weights ...

Slow roasting the turkey: a homily

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by jvanderh 8 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 ...

Lamb leg has cuts to bone - how to adjust cooking?

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by Odette2611 2 months ago

I have previously prepared a leg of lamb by cooking it for four hours on low-ish heat. I planned to do it next week for Christmas day. The leg has arrived with three deep cuts through the meat, abo...

Timing for pork roast

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by vanessa7 2 months ago

I'm cooking an 8lb pork roast tomorrow and I'm trying to figure out the timing to have it ready by 6:30pm. The recipe says it should take 6-7 hours. If it needs an hour to come to room temperature ...

Do you have experience with plug in rotisseries?

law_doc89
by law_doc89 2 months ago

Do you have experience with plug in rotisseries? I have a new place without a rotisserie in the oven so looking at table top models, but I can find no reliable information, in some, even interna...

Thanksgiving: Roast or steaks?

Hawashingtonian
by Hawashingtonian 3 months ago

We've hosted small Thanksgiving dinners with friends for a few years now and have always made the turkey. We're not traditionalists, and we're over turkey. Today, I picked up a New York strip roast...

Roasted turkey, covered or not?

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by somervilleoldtimer 11 years ago

After my mother made a great, moist, nicely browned turkey in her roaster with the lid on throughout the cooking process, I dragged my speckle-ware lidded roaster out of the basement. Tonight we h...

Slow Cooking Carrots Advice

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by econe 3 months ago

Hello everyone! New poster, so I hope it’s okay to ask for advice here. My grandma makes the most AMAZING slow roasted carrots, so when she asked if I had any special requests for Thanksgiving, ...

How to cook a duck?

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by luisbravoavi76 5 months ago

Hey all, I dont have a lot of experience cooking duck. I have a 5.5 ish pound whole duck and Im not sure what the best way to cook it is. Should I roast it whole or cook it separately? I know whate...

Hatch Chile Roasting Events @ Mollie Stone's - 2019

Melanie Wong
by Melanie Wong 7 months ago

Mollie Stone's has announced its roasting schedule for Hatch Chiles from New Mexico in partnership with Melissa's Produce. Saturdays and Sundays, August 17 to Sept 15, 10am to 2pm Greenbrae -...

help please. what to do with a boneless skinless turkey breast

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by sunnykatya 11 years ago

I have a 3 lb. boneless skinless turkey breast that I would like to make in the oven. Any suggestions for a recipe that would make for a moist and tasty piece of meat? Can you brine a skinless piec...

What did I buy? “Pork Steak Ready Shoulder Butt”

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by shinypenny 8 months ago

I was looking for pork shoulder for pulled pork and found this “Pork Steak Ready Shoulder Butt” so I thought why not. How would most people cook this? It’s 7.33 lbs.