Broiling and Roasting Foods

It is not necessary to do so. Depending on how big the pork roast is, you may want to put foil over it for the first 3/4 of the cooking time (to prevent dryness), removing the foil for the last 15 minutes or so, just to brown the meat. But if it's a small pork roast it makes little difference whether you use a baking bag, or foil, or just leave it uncovered (it won't be cooking long enough to make it dry).

Boil it to cook it first, then broil to finish it.

One way to cook a pork roast so you maintain the moistness is use a crock pot. There are many websites that offer pork roast recipes. This link is for a site that has 15 pork roast recipes that are sure to please. http://www.canadianliving.com/food/menus_and_collections/15_best_pork_roast_recipes.php

56 years

canned cranberry sauce - the jellied kind

For a medium rare ribeye steak about a 1/2" thick, place in a preheated oven on broil setting for 2 minutes on each side. Let stand for 5 minutes afterwards to ensure serving a juicy cut of meat. If the cut is 3/4", add one minute per side for medium rare.

sear outside of pork in hot cast iron skillet on all sides .carmelize nicely.preheat oven to 325 .wrap pork with bacon and put on rack in pan and cook to 155d. take out let sit about 15 to 25 minutes ,slice and enjoy!

Because it is starting to spoil.

I've been told 200 to 220 degrees.....

I would say it is close as far as cooking results goes. Both subject the food to an indirect heat source. But grilling will get you a smoky flavor to the meat and broiling will not.

NO, ham is from the leg, POrk SHoulder is not the same cut at all. and roast pork does not tell me where from the pig, just that is is pig.

"if its whole it will take a real long time in slow cooker, id say all day and all night. Depending on your cooker. Mine would take that long on high."

and I'm guessing...just assuming...you're not too good of a cook, eh?

you can,t find original yat gaw mein noodle any where what they serve today in restaurnts is different its seems everything that was good was substituted for a lesser product take out places destroyed the restaurants.they couldn,t compete.it was once quality now its garbage.

165 degrees

how do I reheat a 16 rib crown pork roast that was cooked Christmas Day yesterday and only 2 ribs were eaten?

sausage, rice, and tomatoes.

Good question. Scalloped potatoes in a 9X9x2 inch pan take about an hour and a half. Your pork roast cooking time depends on its weight. Best to look up the recommended cooking time per pound. The recommended "done" temperature for port has recently been reduced. You can eat pink pork! Not bloody--but pink.

The middle shelf is best.

Well its kinda long but i know an easer way, get a marshmellow then roast it buddy!

Get a digital probe thermometer (the kind with the silicone coated wire that plugs into a external unit-- $20 at Target or any kitchen supply store) and use that.

Cover the roast with aluminum foil and cook at 350F until the center of the roast reaches 150 degrees

Remove roast, and let rest covered until the internal temp starts to decrease. Do NOT remove the probe yet, lest the whole gush juice like a whale.

Carry-over should bring the temperature to 160F.

Turn the oven up to 500F

Remove probe from roast, and uncover. Stick back in oven for 10 more minutes at 500F to create a crust on it.

Let rest covered for 10 minutes or so.

Some people actually do the last step first, then cook it at 325F.

The value of a broiler is that you're cooking the meat without any oils or greases.It's considered a healthier way to cook meat.

To find a guide on how to roast chestnuts, check out local bookstores and libraries in the cooking section. This would be most helpful, since one could find recipe books. Another option is to ask friends or family members if they know a guide or have a recipe.

Searing meat from the top.

2 hours