Broiling and Roasting Foods

Flavored coffees are made by adding flavored oils AFTER the coffee is roasted.

Roasting and baking are both methods of cooking where the food is surrounded by heat on all sides. Roasting is usually at a higher temperature than baking. Broiling and grilling are both methods where the heat comes from only one side. When broiling the heat comes from above the food, grilling it comes from below.

no

lots of em like try 500 depending on the size of it and if its somothered in onions or not but the smallest is like 500 on up and the grams of fat start at 54 grams but there's not really any carbs in meat so you could probably burn it off if you tried hard enough

Yes, slightly.

2 hours 25 minutes, at 350 degrees. Don't forget to baste the bird, every forty minutes.

NEVER use Liquid smoke. The taste comes from flame broiling a very fatty hamburger (ground chuck works great) and its the fat dripping onto the flames and vaporizing back up into the meat that gives it that wonderful smokey flavor.

Most say 160 but i like to go to 165.

Short ribs are fatty, and can be tough at times. If you have no real oven, you might be better off braising them in a pot on the stove top, and letting them slow cook that way.

Broiling is a high, close-range exposure to heat that does not break down meat's connective tissue. If you want to roast the ribs instead, you can use a heat-proof, oven proof baking dish, put the ribs in there (they need no oil added to the pan: they are greasy enough) season them, and then cover the dish tightly with foil, so the grease does not spatter and create a fire risk (or just a greasy oven to clean). Try 350 degrees for an hour, but google "short rib recipes" to find a ton of ways to cook your ribs, including alternate temperatures and times that might suit you best.

If what you've really got is not "short ribs" but "flanken style ribs", they can be broiled, but again, a greasy mess that way -- I do them in a skillet on the stove top, on medium high heat, with bbq sauce.

If you have an fireplace, place them in a wire basket and hold them over glowing embers. You'll want to kind of shake the basket like you would jiffy pop. Turn the basket every couple of minutes until you can start to smell them cooking and the shells begin to darken. Takes about 7- 10 minutes this way. You can also do them on the stove in a shallow pan or skillet.

The best thing to use is an old fashion iron skillet. Just season the meat to be broiled, put the oven on broil, sear it about 7-10 minutes on first side, turn meat over, and sear another 7 minutes or so or longer for well done...enjoy

London broil, fish, cake that has a coconut frosting. broil anything that you want browned on top.

using a cooking thermometer ,plunge it the roast at the thickest part. 165 degrees is the temp for pork

It does not remove all the fats and unhealthy "substances" (trans fats, cholesterol etc) within the meat.

Unfortunatley fast food chain burgers are generally unhealthy.

You should never eat seafood that has not been properly refrigerated after cooking.

All roasted meats including poultry cooks more evenly on a rack. If you don't have a rack, you can put 3 or 4 carrots in the pan or carrots and celery ribs and place the roast on top of them. This way you get the flavor of the vegetables infused into the meat as well. Then when you make gravy from the pan drippings it's great.

My guess would be that the marinade contained oil. Oils will flame up at high temperatures or when in contact with something that is very hot. Most likely oil dripped onto the hot surface and flamed up, causing the oven to appear to be on fire. The same thing happens when fat melts onto the coals of a grill. I would suggest using a broiling pan to catch drippings in the future. A marinade with a high concentration of alcohol could have the same effect, although is not as likely because of the fast evaporation.

Another possibility is a dirty oven. Something already in the oven caught fire.

Smaller birds such as Cornish hens, chicken and squab are especially well suited for broiling or grilling

"To help assure that microwave cooked pork is safe to eat, the U.S. Department of Agriculture recommends that pork cooked in a microwave reach an internal temperature of at least 170 degrees Fahrenheit. To help achieve this, the National Livestock and Meat Board has published some specific suggestions.

When cooking a boneless pork roast it suggest selecting an evenly shaped roast, putting in a microwave cooking bag and cooking approximately 22 minutes per pound on a medium low setting or until the internal temperature reaches 170 degrees."

For pork chops they recommend using chops three quarters to an inch thick, placing them in a tightly covered microwave dish, and cooking for 18 to 20 minutes per pound. Both chops and roasts should also be turned and rotated halfway into the total cooking time."

- http://www.davishealth.co/Safe%20Microwave%20Cooking%20of%20Pork.htm

Using this information, I recommend 1 pound of pork to be cooked for 16 minutes on low (40%-50% power) in a microwavable-safe tented glass container placed inside a microwavable steam-bag. Then cooked an additional 2 minutes on high (100% power) without pausing between the 16 minutes ending and the 2 minutes beginning.

Pork contains Trichinella worms. You may be risking Trichinosis infection (e.g. brain damage, since when eaten, that is where the parasite ends up the most) if pork is not cooked correctly.

Long enough to cook it to your liking.

Preheat oven to 375.

Open oven door.

Place leg of lamb and beef eye in oven.

Cook for 2 hours.

Let rest.

You can broil fish, shrimp, steaks, pork chops, and many vegetables.

A 5.7 kg turkey should be cooked for at least 3 hours. The turkey should be cooked at 325 degrees.

fletcher was here 2009 may 6th