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Roasting

9 Meaty Rib Recipes for Father's Day

Yes, we know not all dads like stereotypically masculine things, but for those that do embrace their inner caveman when it's time to eat, these rib recipes are the perfect thing to make for Father's...

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Bloody Roasted Chicken

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by Bellachefa 8 years ago

After tonights disaster I googled and found that this subject has been addressed here, but it hasn't been widely addressed to my knowledge. And I have found no truly educated explaination for my ...

oven juggling

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by emmalehman 5 years ago

I am slow roasting a 8 lb pork shoulder right now at about 200... I am serving dinner around 6:30 or 7 and I want to roast 3 or 4 acorn squashes too. If I put the squashes in with the pork, how l...

D'Artagnan Wild Boar Mini Roast: what did I do wrong?

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by robotcoupe 10 years ago

I'd been eyeing this one for a while and finally decided to take stab at it. The D'Art website had two recipes - slow cooking at 275 for 2 hours and the other, a high-heat sear and then oven roasti...

ROAST CHICKEN! Home Cooking Dish of the Month (March 2015)

Sandwich_Sister
by Sandwich_Sister 5 years ago

Welcome to the reporting thread for the March Dish of the Month. This month we'll all be preparing Roast Chicken. How will you prepare it? Spicy, Regional, or with Herbs and Citrus note? Do you hav...

Small induction roasting dish

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by featheronawire 7 years ago

Anyone have any ideas what I can find out there. I have been googling for the last six months to find something like a heavy duty rectangular cake tin which I can use for roasting and making gravy...

favorite cut of beef to roast?

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by heiditam 5 years ago

We have a whole cow in the freezer. I usually braise, but instead of a ham I am going to oven roast a cut this easter. What is your favorite cut for tender, medium rare, roast? I want to grab the b...

Bone-In Leg of Lamb -- How Should I Cook

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by BabyLitigator 8 years ago

I have a six-and-a-half pound, bone-in leg of lamb currently sitting in yogurt marinade in my fridge, to roast tomorrow night. My question is, how to go about it -- I've seen varying advice online...

Looking for som epulled pork info

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by kah011185 5 years ago

OK, I will start by saying I am new to pork. I was raised kosher, and just started eating it about 6 months ago, so I'm in unknown territory. The first time I tried it, it was a pulled pork withou...

chuck roast

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by lovefood4 5 years ago

I cooked my roast at 350 in the oven for an hour and a half and it's dry and tough and dosnt really have a taste...is there away to save it?

Roast Recipe with the Oven Turned Off - has anyone tried this with a gas oven?

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by yumfactr 5 years ago

Hi All- I bought an eye of round from WF that is a GIANT piece of meat. Ridiculous. It was on sale and SO is a big meat eater. So I bought it. Problem is I don't know what to do with it. I s...

roast turkey breast down question

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by Spencer 14 years ago

Anybody roast their turkey breast down, then flip for last hour to brown? Heard this ensures that the breast is super moist via being in a constant state of "baste", but I haven't tried it yet.

What to cook with cast iron skillet in oven?

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by mrsjagirard 9 years ago

Our fairly new stovetop has a glass/enamel top, and I've heard it may not be good to use a cast iron on the glass top. I love my cast iron skillet though (it's 12 inch) but I can't seem to find man...

Cooking Resolutions

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by totallysteaknife 5 years ago

I thought it would be fun to talk Cooking Resolutions for 2015. I want to expand my skills and try as many new recipes as possible. I get in recipe rut quite often. I also want to learn to bake bre...

Help needed: Good gravy from red meats

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by AlexRast 5 years ago

This is one of those things that continues to elude me, and that I'd like to learn good technique for doing. What I usually try is: Once the meat (be it beef, lamb, pork, venison, etc.) is co...

Internal turkey temperature for juicy turkey

TrishUntrapped
by TrishUntrapped 10 years ago

Every year someone asks the question on this board what temperature a turkey should be cooked to for thoroughness and maximum flavor and juiciness. I haven't seen the question asked this year......

Raw peanuts. Roasted and they taste weird.

thymetobake
by thymetobake 5 years ago

They were shelled with skins on. The flavor is deeply peanutty and earthy. Yuk. Even hubby doesn't like them and he's a garbage disposal. They don't taste rancid like when oil goes off. They ...

HELP?! Alton Brown Turkey Temperature

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by gracefulbutcher 10 years ago

I am making my first Thanksgiving and have decided to make Alton Brown's Brined and Roasted Turkey because it has gotten so many rave reviews. However I am in a predicament. It seems his cooking ...

What temp. do you shoot for in your Turkey

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by jjo 13 years ago

This is really two questions. First, at what temps do you take the turkey out of the oven? Second, since the leg and breast are different, if you're using one of those probe thermometers that sit...

roasting a 22 lb turkey- please advise

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by ajaxshazam 12 years ago

I am planning to roast a 22-24 lb free range, fresh (not frozen) organic turkey for Thanksgiving this year and would love some advice. I've never cooked one this big and would ideally like to brine...

Roast Chicken - A method against the trend

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by Sean Dell 14 years ago

Hello Hounds, Staying with old friends over the weekend, and on Sunday, my hostess - who is a great cook - asked would I mind if she did something simple for dinner, a roast chicken. Since it...

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