Turkey. Kebab is Turkish for roast meat. Shish kebab is mutton rubbed with salt, pepper, spices...and then roasted on a skewer
It doesn't come from any particular country.
They come from Canada
The country that sardines come from is Spain. They also come from Portugal and France. They are usually shipped to California where they are produced.
it cam from the country, Geramy.
Britain (or the UK)
the oven
Pork roasts come from pigs. The name of the roast usually indicates the part of the carcass from which the roast was cut. A loin roast comes from the side of the animal, a shoulder roast comes from the shoulder of the pig, and so forth.
the oven
Pot roast is typically obtained from the shoulder area of the cow. Other tough cuts such as chuck steak and boneless chuck roast also come from this area.
Turkey. Kebab is Turkish for roast meat. Shish kebab is mutton rubbed with salt, pepper, spices...and then roasted on a skewer
The part of a pig that pork steaks come from is typically the shoulder. Pork steaks can also come from the leg or loin of the pig.
It holds the roast together during cooking and carving. Cut the string off during carving, and discard.
Yes, use an oven-proof pan with a lid, and roast at 300 degrees. Have enough hot liquid to come halfway up the roast to get a nice braise, and cook it for a long time - 2-3 hours, depending on the size.
Roast beef and Yorkshire (pudding) is a traditional Yorkshire meal, and Yorkshire pudding is considered as being a Yorkshire dish. Roast beef is eaten everywhere in the world where cattle or their meat are available.
When your chickens come home to roost it means they come back to their hen houses to rest.
Chuck roast is a general term for roasts that come from the shoulder or chuck, a heavily exercised part of the animal. These roasts usually include several different muscles, which cook at different rates. The solution is to braise chuck roast for several hours in cooking liquid with seasonings. Prepared in this manner, chuck roast turns into a mouth-watering, tender meat, steaming in its rich broth, ideal for the classic pot roast or stew. Chuck roast gets its rich taste from the fat and connective tissue, which are softened and blended during long cooking.