Broiling and Roasting Foods

There are two ways. You can toast them in a dry skillet on the stove or on a cooking sheet in the oven. For the stove top use medium heat and in the oven use 350 F. In both cases spread the nuts in a single layer and stir them every few minutes. It takes about 5 - 7 minutes. When you can smell the nuts they are done.

perhaps as long at 24 hours

some things to be cautious about . . .

if heat spikes (like on a smoker) time will be shortened considerably

if heat wains (coals burn out) you might need to toss the bird as low temp cooking is very touchy as it relates to bacterial growth

I cooked two vacuum sealed 8 pounds each, pork boston butt roasts after 5 years of being solidly frozen, tasted great and nobody got sick or died. I'm baking the other two today, 1 year later. If i croak, please tell every one the time limit is only 5 years. lol

will let you all know how the 6 year frozen roasts do.

put them in and turn it on to an appropriate heat :)

about 45 min

This will depend on the thickness but an average chop will cook in about 10 mins if you cook it longer it will become tough unless you cook it on a low heat for about 30 mins or more.

A good average time is 1 hour and a half to 2 hours at 350 degrees.

There is a red wine from Australia called Angus the matches very well with just about any kind of red meat. A cabernet Savigon is a very nice red with a bit of sweetness to it. If you prefer your wine a bit drier try a merlot. Robert Mondavi is a winery in California that makes very good wine at a reasonble price. The golden rule with wine and food is red with red meat, and white with white meat.

Twenty minutes per pound at 375 degrees; a six pound chicken would cook for two hours.

Grilling on high heat is NOT recommended for cooking a shoulder. When cooked on high heat it is a very tough and chewy cut that is full of signew and connective tissue. However, when you slow cook this cut it breaks down all of that fat and connective tissue and makes it one of the most tender cuts available. That being said, the ideal temperature is around 165 degrees F. Go out and get a cheap digital meat thermometer and insert it into the thickest part of the cut, be sure the probe does not touch any bones. Simply get your grill temperature around 170-180 and relax for about 8 hours. Smoking is usually the best way to cook shoulder. You can make a great one for around 50 dollars. Here are some instructions for building your own smoker. http://cruftbox.com/cruft/docs/elecsmoker.html

4-8 hours, depending on the size and cut of the roast.

it depends on the cut of meat really. London broil is meant to be cooked in an oven. if you grill a ribeye it is called a ribeye but if you bake a ribeye it is called prime rib. i would recommend sirloins, porterhouses, and ny strips on a grill.

Roast pork is generally cooked when a thermometer registers the inside of the meat to be 155-165F (68-80C). The flesh will be slightly pink.

The best way to get it there is very slowly for most joints cooked with the skin on to make crackling. Put the joint in a hot oven for 30 minutes when the crackling will be spitting. Turn the oven down to as low as you dare (260 F, 130C) and leave to cook for as long as you can (over 6 hours). Your joint will be so tender you can carve it with a fork.

In general, that would put you at risk of food poisoning. Much depends on the ambient temperature, (if your kitchen is near freezing point it might be OK). However, I wouldn't risk it myself most of the year or if my kitchen were heated overnight.

Typically it will have an expiration date listed on the package. You can also watch to see when the meat starts to turn colors. This is a sign it is going bad. Typically you have at max 5 days to eat it.

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. * 5 to 7 lb Joint 2 to 2½ hours Your Beef can be taken out sooner if you prefer rare (bloody) meat. 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.

4 hours

You will first want to preheat your oven to 450 degrees. Cook the roast for 10 minutes then reduce the heat to 250 degrees. You in all will want to bake the roast for 90 minutes in total including the 10 minutes of high temperature cooking.

Depends on the cut.

There are many cuts of beef roast and they all have different cooking times.

Tougher cuts require longer cooking times at lower temperatures, tender cuts like prime rib are generally cooked at higher temperatures for shorter times and then "rested" (turn the oven off, leaving the door closed) and then turn the oven back up about 30-40 minutes before you serve it. Tougher cuts like chuck, butt, etc. will probably need to be roasted for 8 hours or more.

10 minutes

Pork roast is the the animal's shoulder blade. Tenderloin is in the back. Do not substitute pork roast for it has a lot of fat where tenderloin is all lean. You can substitue boneless pork loin roasts. Many times markets will tie two of the ends together or single pieces for a reduced price. This meat is closer to ribeye than tenderloin. You can also cut the pieces yourself and it makes a nice pork broth as long as you add seasoning. It also makes excellent boneless chops for the grill.

Length of time taken to cook chicken varies depending on type, temperature and size.

The manufacturers of electric roasters say food should take the same length of time as it would in a regular oven at the same temperature.

For a 3 to 4 lb chicken I'd allow an hour and 45 minutes at 350 degrees and add 10 to15 minutes for each additional pound of weight.

The only safe way to tell if it's done is to use a thermometer in the breast. It should be at least 165 degrees.