Broiling and Roasting Foods

If the meat has greyed and has a slightly slimy feel to it yes. If the meat is still fleshy pink or red colored and has a firm feel to it it is fine. When it comes to meat though, when in doubt, throw it out.

Some people say it is some people say it is not.If you boil you are evapoating all the minerals.If you fry your food it will not be healthy because you broiled it in fat.I am twelve.

For well done roast pork with good crackling rub scored skin with olive oil and then rub in plenty of salt. Then with oven temp at 220C place pork in and leave for 20mins then lower temp to 180C and roast for 30mins per lb. making 2hrs 15mins. Total roasting time is 3 hrs 5 mins. Meat should be tender and succulent. Serve with a selection of Sage and Onion stuffing, Baked potatoes, Baked carrots, Baked pumpkin, rich gravy made from pan juices and whatever greens you like. Apple sauce is also served traditionally in the UK but I love fresh mango or tinned peaches too.

1.set your oven to 350 degrees F

2.cover with aluminum foil

3.cook for three hours

4.If you like your roast to look nice and brown take off the tin foil for a few minutes before you take it out of the oven

Why would you "cook" a pork roast in the microwave. Pork roast are a tough meat and it requires low temp at about 10 hours like in a crock pot.

Gravy, mustard, coleslaw, horseradish. Depends on personal tastes

For a 400g piece of pork, roast it in an oven preheated to 180°C (350°F) for about 25 to 30 minutes per 500g, which translates to roughly 20 to 25 minutes for your 400g piece. Always use a meat thermometer to ensure the internal temperature reaches at least 70°C (160°F) for safe consumption. Let the pork rest for about 10 minutes before slicing to retain its juices. Cooking times may vary slightly depending on the specific cut and oven performance.

69 minutes at 420 *F.

You can fry chestnuts, but it is more popular to roast them. And of course its because they taste better when you do!But it is way healthier if you roast them.

about an hour

If you have set the oven to about 450 degrees Fahrenheit, preheat it for approximately 10 minutes. Once all the mixture is applied onto the dish, put the tails inside the baking pan. Place the pan inside the preheated oven and then you can start baking it for about 20 minutes. You need to grill it until the breadcrumbs start to appear brownish in color. Once done, you can start serving.

Yes it can be frozen but should always be defrosted thoroughly before cooking.

Preheat Oven to 350F

Lightly coat chicken in oil

Sprinkle with Kosher Salt and Black Pepper

Cook for 45-60 minutes until juices run clear and chicken cooked through

if it is a properly cured pork shoulder you only need to heat long enough to reach serving temperature (or not at all if you, for instance, slice for cold sandwiches)

While hams labeled "smoked" are often ok without additional cooking time you need to 1st be sure it is a fully cooked piece of meat. If not, then be sure to cook to a proper internal temprature (165F I believe is considered sufficient) measured at the center of the meat as surface temp can be significantly higher than the center of a thick cut. I like my meat well done so I make sure all "blood color" is gone also.

In the USA, most fully cooked meats are labeled as such quite prominently since "fully cooked" indicates a convenience, the words will easily add a buck or two per pound to the price. If you are not sure, why take a chance?

after you know your meat is safe to eat, be sure you keep it that way. Watch out you do not cross contaminate it with it's own packaging or any other uncooked foods. and remember "Hot Foods HOT - Cold Foods COLD"

limit the time that ANY food it left within the 40F - 140F range to just long enough to serve the food

(short answer: Until it is fully cooked - base on temp not time)

I assume it is a bone in roast - For bone in 20 minutes per pound should do it. Pork should reach an internal temp of 165 degrees Fahrenheit.

CHECK the link I added.

Only if it's a family of mice...

18 grams is something like 1/6 of one serving or less.

General 'rule of thumb' - 20 minutes per lb plus another 20 minutes. In this case it would be 5 hours, 20 minutes.

You put the food on top of the pan, hope you have a nice evening! Or you can put it in it if it of a size that would slide off the top of it. I personally like to do bacon on top of the broiler pan so that the grease collects at the bottom and you have less fat on your cooked bacon.

i say cook@ 400 for ten minutes then turn down to 325 and cook until internal temp is 165 -170 degrees.

depends on how hot the grill is and if you grill the corn on the cob then leave it in it's husk, this will allow the water vapor to stay inside, and they will have to be almost constantly turned like every 2 minutes(this is not an exact science if you think it should be turned sooner by all mans do so before that corn starts to pop). If they start making popcorn then you've grilled it for too long. Jokes aside it can take 15-30 minutes pending the amount of corn, you will have to check one of the cobs if it is finished after about 15 minutes if some of the kernels have gotten a little singed it's okay, they are a little caramelized, but still tasty. Good Luck

It is a very difficult question to answer. The problem is that every size and shape of a pork loin is different, which is the major factor in determining how long to cook it. Also, the temperature of the roast going into the oven matters - is it straight out of the fridge or has it been sitting out for fifteen minutes during the seasoning/prepping process? To avoid all of these factors, simply buy an instant read thermometer and roast at 400* until you reach an internal temperature of 135*. This will achieve a nice medium-well temperature that will be nice and juicy. Don't believe the hype that you have to cook pork to well done, there has not been a case of trichinosis reported in this country in almost 50 years. I happen to eat my pork medium-rare. I am a professional chef, btw...

I've put ceramic bowls under the broiler on "High" for ten minutes or so, and I haven't had any problems.

Broil it on one side for a minute. Then flip the stake and let it broil for another minute.