9 Brussels Sprouts Recipes to Make Anyone a Believer

These are some of the best Brussels sprouts recipes to try this fall—even if you think you don’t like these much-maligned vegetables. The expression “good things come in small packages” certainly applies...

Help Buying American Bresse Chicken Ready To Cook!

by Gubbins 2 months ago

Hi - I'm a newcomer. On searching this site I see that this topic has come up in the past - but on threads that are too old to add new posts Put simply - I'm a fan of the Bresse chicken - having...

Does Anyone Make Tall and Narrow Cast Iron Roasting Pot?

by westes 2 months ago

I am looking for a cast iron cooking pot that has a tall and narrow shape. I want to experiment with roasting meats held vertically, and using closely spaced cast iron sidewalls to cook with radia...

Roasting pan materials: impact on roasting times?

by lerosbif 5 months ago

Hi, I'm a new user, but after a fair amount of searching on Chowhound and elsewhere I've still not found a clear answer to understand how much of an impact the material of a roasting pan might h...

Dairy Brine for Pork?

by zackly 6 months ago

I was wondering if I could substitute a dairy product (milk, buttermilk, yogurt?) for water in a traditional water/salt/sugar brine I'm making for a section of boneless pork loin? Goal #1 is keepin...

Need Help Understanding "Convection Multi-Tray" Oven Option

by westes 7 months ago

I have a Bosch HBN5651UC/04 double electric oven with true European convection in the top oven. European convection adds a fan in the back of the oven with a third heating element behind it. On...


by 3MTA3 7 months ago

Want to do a rack of goat. Did 3 sides Jerked once for a Haitian BBQ. Question is do I Roast the rack like Med Rare Lamb or fork tender Pork ?

New green coffee order arrived!

by Eiron 7 months ago

Always exciting to get a new order of green coffee! Six different varietals -- four to drink as Single Origin (SO) and two to blend as a modern-day Mokha Java. Also included in this order of mostly...

Top Round Roast is very tough

by RickVS 8 months ago

I bought this at a nice grocery store and just assumed that I could put it in the oven for 30 minutes and eat it. I cooked it to a med/med-rare temp and found it to be VERY chewy. So I guess I have...

A roast with the oven turned off?

by saxie 9 months ago

I've been reading about people who do roast beef by preheating to 500, cooking for 15 mins, then turning off the oven and letting it sit for 15 mins per pound. A three pound roast for 45 mins as th...

Pork tenderloin recipe from Bon Appetit October 1993

by RobinFeuer 5 years ago

Desperately in search of a recipe from Bon Appetit October 1993 on page 66 called Roast Pork Tenderloins with Fall Fruit Stuffing. Thanks! ... Robin

Best Roasting pan for crispy potatoes

by Chasingmytail 10 months ago

Whats the best pan for crispy roasting? Ive currently got some old cheapish ones but looking to up grade - No coating comes off and pretty tough so looking at similar. In the UK. Thanks

Interesting espresso interview from 2018/2019

by Eiron 10 months ago

I was looking for info specifically on pre-infusion and came across this article. I was glad to hear his description of the process matches what my Heat Exchange boiler machine provides, but also f...

Prime Rib Roast Successes and Disasters....

by fourunder 10 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 ...

Help with pork leg (skinless, boneless) aka fresh ham? Roast? Braise? Give up?

by HelpwDinner 10 months ago

I'm in Germany with my girlfriend and we wanted to make a smaller version of the Momofoku Bo Ssam for Christmas dinner. We don't cook much meat and we don't speak much German and she came home from...

My oven wont light - can I use my broiler?

by Bigley9 10 months ago

Something is off with my oven and it won't light (gas oven). It creeps up a degree or two every few minutes. I'd have to start at 8 am to have a 300 degree oven by dinner. So, while I await a re...

Stuffing proteins - sliced vs shredded cheese

by michaeljc70 10 months ago

When I stuff a protein (chicken breast, pork loin, pork tenderloin) I try to use sliced cheese. I think it is less likely to ooze out. Today I only have shredded cheese and I don't really want t...

Roasting a bone-in turkey breast

by sophia519 11 months ago

I have a 7 lb bone-in turkey breast I am planning to roast in the oven on Thanksgiving. However, I don’t have a roasting pan and am confused about what to cook it in. Should I use a disposable foil...

Slow roasting the turkey: a homily

by jvanderh 10 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 ...

Turkey scum at bottom of pan, how to prevent this?

by mushroomaffairs 11 months ago

Was chatting with my mother and aunt last night and this never occurred as far as any of us can remember until maybe 10 years ago? When roasting a turkey instead of getting the brown fond at the b...

Art of Roasting Pork Belly

by starzzz 1 year ago

I am looking to roast a piece of pork belly in the oven to get a crispy/crunch skin and juicy meat and fat. I comfortable with scoring and roasting at a high temperature for the first while, but w...