18 posts tagged with cooking and roast. (View popular tags)
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Perfect Roast Chicken With Vegetables

I'm on a quest for the perfect roast chicken with vegetables. How can I achieve it? [more inside]
posted by yankeefog on Feb 19, 2014 - 33 answers

 

How should I prepare my sirloin tip roast?

I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
posted by Gin and Comics on Jan 8, 2014 - 5 answers

Help me plan my pork (loin)

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]
posted by sparklemotion on Apr 19, 2013 - 14 answers

Plastic roast twine?

What's up with the plastic strings on my roast? [more inside]
posted by Sternmeyer on Oct 17, 2012 - 5 answers

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to?

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to? [more inside]
posted by UltraFleece on Aug 7, 2012 - 20 answers

The art of the roast

I would like to cook roast beef. For starters, what's roast beef? [more inside]
posted by A Terrible Llama on Jan 9, 2012 - 27 answers

Will this roast be okay?

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!
posted by skjønn on May 25, 2011 - 17 answers

Deerly departed, we've gathered here today... to eat you.

Help a budding chef! How do I cook a venison roast? [more inside]
posted by WidgetAlley on Dec 11, 2010 - 11 answers

Pimp my pumpkin seeds!

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]
posted by phunniemee on Sep 27, 2010 - 13 answers

Roast Beast

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]
posted by Miko on Dec 22, 2009 - 4 answers

Best meat thermometer

What is the most accurate and reliable meat thermometer? [more inside]
posted by Ignatius J. Reilly on Nov 28, 2009 - 10 answers

Holy cow that's a lotta beef.

Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072 on Oct 2, 2009 - 8 answers

please help me become the maple syrup plum fairy

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]
posted by mustcatchmooseandsquirrel on Aug 27, 2009 - 10 answers

Should I peel the garlic skin before roasting the garlic?

How do you cook whole garlic? Do you need to peel it? If so, how? [more inside]
posted by bluefly on Jan 25, 2009 - 17 answers

Roasted chèvre, please

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?
posted by gentle on Apr 30, 2008 - 14 answers

Cooking topside of beef

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?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

Why was my pork so pink?

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

It Takes a Tough Man...

Help me learn to use up a whole roast chicken. [more inside]
posted by Miko on Sep 25, 2005 - 28 answers

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