Broiling and Roasting Foods

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.

They could be fine if cooked at a high enough temperature, but it is safer to throw out any meat that's been left out for an extended period of time. Like your mom always says "if in doubt throw it out."

8 to 10 min per pound up to a 16 lb turkey! So a 16lb turkey at 10 min a pound = about 3 hours!

Usually the chicken is braised in a dutch oven, which is a type of pot and roasted in a regular or convection oven. If you wish to use the dutch oven, heat couple tablespoons of oil in the pot, brown the chicken and some onions, maybe some garlic, carrots, potatoes. Season to taste. Add a cup of chicken stock, cover the pot and cook for about an hour or until the chicken is done. This is sometimes called pot roast chicken.

Probably not - hot foods should be either kept hot or placed in the refrigerator within 2 hours of cooking.

I cook meats 20 - 30 minutes per pound at 350F(190C).

so a 3 pound shoulder I would cook 1 to 1 1/2 hours in a roasting pan with a bit of water. The fat under the skin should be mostly melted away when it is done.

3.5kg = 7.7lb Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. 7 to 9lb Joint 2½ to 3 hours Tips for a better roast. For extra flavour you can add optional vegetables such as carrots, parsnips, onions and celery to your roasting pan, and roast the meat 'on a bed' of veg. The veg also helps to keep the roast off the bottom of the roasting pan so it doesn't 'stew' in its own juices.

1 hour and 46 minutes.

Roasting by time is an extremely unreliable method. Buy a meat thermometer (about $5) and cook pork to an internal temp of 160oF

Put a pork roast, 3 medium carrots peeled and cut into chunks, 1 onion quartered, 3 celery stalks rinsed and cut into crock pot with 1 cup water, salt pepper to taste. Cook on low and slow for about 6-8 hours. If you want variations you can add 2 cans ginger ale and a shot or two of port wine. You can also change it up by adding canned tomatoes instead of the ginger ale and wine.

Broil means to cook with radiant heat from above. Most ovens are preset to broil at 500 degrees. So i would just keep a very good eye on the chicken as to make sure it doesnt burn. In fact you could also cut the chicken into smaller pieces so that you dont cook the outside and leave the inside raw.

This is the way I do it, but there are several ways:

First, figure how many people will be eating and is a roasted pig the main item you are serving. Go to a butcher at least 1 wk before your party (a large frozen pig takes 4 days to defrost, a good butcher will do this for you) The average size pig I have roasted is about 90 lbs (not including the pig's head) Find a good recipe for a "brine/baste" that you like (sweet, soar, salty whatever) you will need at least two gallons of baste liquid. Now either rent or build a pig roaster; I've done both. Now line up enough people to help, I have cooked a large pig for 20 hours, so you need some help. Make sure you have enough stainless wire to secure portions of the pig (this is if you are using a rotisserie) as the pig will want to shift if not secured. For a large pig you will need about 40-60 lbs of charcoal. Get at least two meat thermometers (I like the instant mechanical non electronic models.) Get a garden hose ready with a spray nozzle and already hooked up (at some time your pig will flare up, and you should be prepared) the sprayed water will not hurt the cooking pig. Start your pig closer to the fire and within 20 minutes of rotating, back the pig to a lower temperature area. You will find out very soon how much fat is in a pig and also which parts of the pig needs less heat. Contrary to your first guess you will need more heat on the front and hind quarters than in the center. As the pig cooks, baste as necessary to insure the pig does not dry out excessively. Test many areas as the pig cooks and assure even cooking; remember that the heat travels throughout the pig differently. cook until the temperature has reached sufficient temperature for serving, as you carve the pig the brisket should be covered with a baste/BBQ sauce you like and placed in a large oven pan and covered with foil and continue baking at a higher heat in an oven. (Carving a large pig takes me over an hour) Serve with good fresh baked rolls, and some wonderful side dishes of your choice. Then take a nap the next day if you are doing most of the work yourself. :-)

There are complex chemical reactions that occur when a high enough heat meets the proteins in the steak. Hence, the browning; it's called Malliard's reaction, or something similar.