Broiling and Roasting Foods

If you have a gas stove, over the open flame. Or, under the broiler in the oven. You want the outside of the peppers to turn black. When completely black on the outside, place the peppers in a paper bag. The steam from the heat will help loosen the skin. Once cool, remove the blackened skin using a little water.

it depends on the store and the size of package you get

For 4.5 hours at 350.

The Char-Broil Company produces gas, electric, and charcoal grills. Tabletop and portable styles are available. One can find grilling utensils and toolsets, grill cleaning supplies, and replacement parts. Turkey fryers and smokers are offered as well.

Yes. Broiling is cooking over/in direct heat i.e. grill

if it has been in the freezer for over 5 months i would be apprehensive howver, up to about 8 months should be ok to eat, you cannot tell from look smell or taste if the frozen foods has gone bad. just think if you froze it immiadiately as you bought it or within a day or two and it has only been in for 5 months or less then it should be fine :)

If you want crackling then uncovered definitely. Rub some olive oil in the fat/skin sprinkle with salt, pre-heat oven to 190oc. Put chops on a rack in a roasting tray to catch the fat and turn once, should take about 20-30 minutes. Enjoy!

Spear the pepper with a roasting fork. Light the flame on your stove and hold it over the open flame until the pepper starts to turn black, turning it over if and when needed. Then rinse it under cold water to remove the blackened skin. Now you have a flame roasted jalapeño. You can use the same method for all peppers and chilies.

the cooking tome for 5 pound roast chicken is about an hour but if not fully cooked then u might want to cook it for a little longer than an hour but make sure its moist

Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries.

It takes a long time. One day in the fridge for each 5 lbs. A 20 lb. turkey will take 4 days in the refrigerator. If you need to defrost in a hurry you will need to take drastic action and provide a running bath of cold water, not a static bath. Check often and prepare for the oven as soon as possible.

The key here is temperature is not your friend with food. Bacteria will grow between 40 and 160 degrees (they actually never stop growing, even in the freezer but grow much, much slower) The amount of time a turkey (or other food) spends in this danger zone is crucial. So get that turkey into a hot oven as soon as it is defrosted in this manner.

For a romantic meal for your wife and seeing as she likes pork loin food, you can find some pork loin recipes online on many different recipe sites such as allrecipes or even buying a cook book.

The time it takes to roast a chicken is based upon weight and temperature. A 350 degree oven will take about 20 minutes per pound. Roast the chicken until it reaches an internal temperature ranging between 180 and 190 degrees. *Note: make sure the juices of the chicken do not run pink or to test the temperature at the bone.

That sounds a bit low. I roast mine at 350 deg. and it takes about 45 min. per pound to cook. What's important is the final temp. inside the roast. You need to get an oven thermometer that you can stick into the roast and check to see if it reads at least 170 deg. If not keep cooking. The lower temp. you cook at means it will take longer to reach 170 deg. inside.

Yes you can and it is delicious. Here is an easy recipe link: http://www.pork.co.nz/Recipes/RecipeBook/RecipePage/tabid/69/cutID/0/methodID/7/recipeID/56/recipeTypeID/0/Default.aspx

we just rinse under running water to remove pickling and treat like normal pork, oil and salt the rind and cook in very hot over to make crakling then turn down to finish cooking.

tastes like baked ham. :)

I cooked a top sirloin (about 4 pounds) for Christmas. First I salted and peppered it generously, then I browned it on all sides in a little olive oil in a large skillet;

I moved the beef to a roasting pan and set it in a slow oven (250F).

Meanwhile, since you won't get any drippings from the beef, you have to come up with a way to make a sauce. Chop 2 onions and six carrots and mince two cloves of garlic. Add them to the skillet the meat was browned in, with a little more oil. Saute gentlu for about 10 minutes scraping up any brown bits in the pan, until the vegetables are soft and starting to brown. Scatter the vegetables around the beef. Heat a can of good-quality beef broth and pour over.

Cover the skillet and return to the oven. The beef will be pink medium rare in the middle (about 140 degrees F] in about two hours. It will continue to cook a little after you take it out

I also like to add some tiny red potatoes, cut in chunks, along with the other vegetables.

Slice the beef fairly thin to serve. It will be tender and very tasty. A four-pound roast will serve 8 people (or you can just save it for delicious roast beef sandwiches)

"It is necessary, that pork is cooked to an internal temperature of 176°F (77°C) for fresh loin roasts, and to 185°F (85°C) for other large fresh cuts. Cured and smoked products should reach an internal temperature of 160°F to 170°F (72°C to 85°C)"CutThickness/WeightFinal Internal TemperatureCooking TimeLoin roast (bone-in)3 to 5 pounds155°F-160°F20 minutes per poundBoneless pork roast2 to 4 pounds155°F-160°F20 minutes per poundTenderloin (roast at 425°F-450°F).5 to 1.5 pounds155°F-160°F20 to 30 minutesCrown roast6 to 10 pounds155°F-160°F20 minutes per poundBoneless loin chops1 inch thick155°F-160°F12 to 16 minutesRibstender1.5 to 2 hours

Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.

Defrost. Place, fat side UP, in a roasting pan at least 1 inch deep that's at least big enough to hold the roast with some space on all sides. Set your oven to 325 degrees & pre heat. Sprinkle on some garlic powder and herbs or bbq sauce or whatever you want on it. Put in middle rack of the oven for about 2 hours. If you have a meat thermometer the very center of the roast should be 160 degrees. Once it's done, let it sit on the counter for about 5 minutes before you cut it.

Also, you can cut up potatoes and carrots and onions to do with your roast. Lay the carrots down like a deck for the roast and put the roast on top. Put remaining onions taters and carrots all around the roast. Otherwise follow the same instructions but add about another hour.

And one more thing-- if you want to skip the whole oven thing, pork loins come out REALLY REALLY good in a crockpot-- set it on medium with some beer and rosemary or terriaki or bbq or garlic and wine and just leave it all day. At least 3 hours. REALLY REALLY good.

http://allrecipes.com/Recipe/Roasted-Pork-Loin/Detail.aspx Hope that helps!

I guess it all depends on how you make the pork/pork chops?? I'm about to head into the kitchen to make pork chops smothered in onions and cream of mushroom soup. I made them once before and they are dreamy delicious! I will make some simple veggies ~ probably broccoli with cheese sauce. I haven't thought about what other vegetable I'll make ~ maybe some type of potato? But to answer your question, if you make a fancy, tasty chop I would suggest a very simple vegetable to go with it. And of course a glass (or two) of vino! This probably doesn't help but I'm from the South and simple is better down here! lol!