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Roasting

7 Reasons Why Tri-Tip Is a Steak Worth Knowing

Tri-tip steak is trending, according to Google. And it's no wonder, because this meaty cut is versatile and delicious—but it's been hard to find in many places until fairly recently. If you've never...
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What did I buy? “Pork Steak Ready Shoulder Butt”

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by shinypenny 14 days 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.

Center cut Prime rib roast of beef

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by johnniedoo 2 months ago

I began to shop on line and using a new supermarket and see this new to me nomenclature. they say they sell certified angus prime beef and offer a center cut up to 4bones i believe. i am not clear ...

Converting a Roast chicken recipe to sheetpan cooking?

MSK
by MSK 3 months ago

I made this recipe from Ina the other night and have to admit it was one best and easiest chicken dishes I've ever made. I would like to serve it for a party of 15-20 pp and wonder if I could m...

How To Prevent Roasted Potatoes From Sticking

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by JENNYBEEAY 1 year ago

My family loves crispy roasted potatoes. I have not figured out how to roast potatoes at a high enough temperature to get them crispy while not losing the crispiness on the pan. I toss the ¾” chunk...

Roasting Vegetables

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by bxgirl 3 months ago

Can I cut vegetables and store them in the refrigerator for a week, before roasting? I plan to use potatoes, parsnip, carrots and onions. Can I store them all in one container or do I need to sepa...

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 9 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 5 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 6 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 7 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 7 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 7 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 7 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 8 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 10 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...