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Q: What country does roast come from?
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Which country does roast dinner come from?

Britain (or the UK)


Where does roast come from?

the oven


What country did pork chops come from?

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.


Where does roast turkey come from?

the oven


What part of a cow does pot roast come from?

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.


What country does shish kebab come from?

Turkey. Kebab is Turkish for roast meat. Shish kebab is mutton rubbed with salt, pepper, spices...and then roasted on a skewer


What part of a pig does a crown roast of pork come from?

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.


Why does beef bottom roast come with a string?

It holds the roast together during cooking and carving. Cut the string off during carving, and discard.


Do you cook an oven roast like a pot roast?

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.


Where does roast beef with Yorkshire pudding come from?

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.


What is Chicken coming home to roast?

When your chickens come home to roost it means they come back to their hen houses to rest.


Where does chuck roast come from?

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.