I am roasting a whole lamb leg for Christmas day. I would like to cook it most of the way at my house, take it out, transport it to my sister's place and finish it off in her oven, so that it will be hot and freshly cooked when we sit down to lunch. Is this a fool's errand? [more inside]
Dinner Party with fresh Leg of Lamb on the menu. Have 3 legs of lamb, each approx 3.5kg with only one oven to prepare for 16-18 guest with a 7pm start time. The oven itself is a standard one that can hold two legs (2 racks) but nothing more. Calling all Mefi chefs for help with this timing issue - any advice is appreciated. [more inside]
I am planning to cook Hugh Fearfuller-Whittingstall's Donnie Brasco pork shoulder to be served tomorrow evening. [more inside]
I just got one of those round glass tabletop convection ovens. Now what? [more inside]
I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation. [more inside]
I'm on a quest for the perfect roast chicken with vegetables. How can I achieve it? [more inside]
I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
Today, Costco had a decent price on boneless pork loins so I bought one. From what I can tell, this is the "whole" loin, including blade, center, and sirloin (the tube of meat is somewhere around 2 feet long). Help me plan what to cook with part of it on Sunday, and how to process/package the rest. [more inside]
What's up with the plastic strings on my roast? [more inside]
Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to? [more inside]
I would like to cook roast beef. For starters, what's roast beef? [more inside]
Please help me save this pot roast! I have a grass fed chuck pot roast that was about 2.5 lbs that I put in the crock pot on low exactly 5 hours ago. I tried it right now and it seems tough. The internal temperature is 150 degrees. If it cooks longer will that break down the collagen and make it tender? Or is it ruined? Thank you!
Help a budding chef! How do I cook a venison roast? [more inside]
Well, guys, it's hard squash season again (finally!) and I intend to roast and nom every seed I can get my hands on. What are your best pumpkin seed recipes and tips? [more inside]
I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? [more inside]
What is the most accurate and reliable meat thermometer? [more inside]
Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
I want to bake/roast/broil plums in a sauce of maple syrup and/or red wine. Will this work? Have you done this? Does a recipe exist? [more inside]
How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
Why did my pork roast turn pink? [more inside]
Help me learn to use up a whole roast chicken. [more inside]