Broiling and Roasting Foods

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.

You CAN cook frozen meats in a slow cooker/crock pot, however, it will take MUCH longer than the original recipe/thawed meat. Just be sure you account for the added time in cooking.

A beef tenderloin steak should be broiled 13 to 16 minutes, turning it once, to cook it to medium-rare. And entire tenderloin should be broiled the same amount of time (again, turning it once, and then bake in a 350º oven for about 20 minutes for medium-rare.

Roasting a "whole hog" is one of the simplest yet over-hyped issues. A "Cajun Coffin" will roast a pig in just a few hours depending on size of the pig and how it's prepped. The "coffin" is made from cinder blocks, 4 long, 4 high, 2 wide, covered with a sheet of metal. It becomes a convection oven. The pig is placed on the expanded metal back side up. The blocks maintain almost 100% of the heat. A small opening on each end is necessary for air flow. Two large bags of lump, natural hardwood charcoal is all the heat needed, but adding several pieces of hardwood always imparts good flavor. Hickory, oak, pecan, or apple woods are best. A long meat thermometer is needed to check the meat's internal temps after a couple of hours. Pull the metal cover back and insert in the hind quarter to check temp. Should be at least 160.

From personal experience, the best way to bake a frozen pork roast is to seal it well in tin foil with a bit of added water and bake at 200 to 250 degrees F for up to 4 hours or more. Just wrap it, put in the oven and leave it for 4 hours. After 4 hours, check it for doneness. You are looking for juiciness and tenderness. The meat cooks slowly in its own juices and becomes fall-apart tender. If it isn't as tender as you'd like, as the defrosting will require a while, re-wrap and bake it longer.

Rub it with a rosemary, garlic, salt, pepper and olive oil paste, then roast uncovered at 325 for about 20 minutes per pound. Then remove from oven, cover with foil and let sit for about 15 minutes, at which time the internal temperature should be at 150 and it will be ready for carving.

This is the best guideline I've seen on roasting a turkey in a convection oven: http://www.eatturkey.com/consumer/cookinfo/convec.html Bottom line, the safest way to determine when your turkey is done is with a meat thermometer. You are looking for 170 degrees F in the breast, 180 degrees F in the thigh, and 165 degrees F in the stufing (for a stuffed bird). One important tip is to preheat the oven to 450 degrees F before putting the turkey in. Once you put the bird in the oven, then reduce the temperature to 300 - 325 degrees F. The high initial heat will seal the outside of the turkey and result in much juicier meat.

Roasting it at 325 degrees for about 2 1/2 hours should do it nicely.

There is an element in most stoves that heats up to a bright red. When you broil something, it is usually set close to this heating element, and watched closely to prevent burning. Bread, steaks, fish, vegetables, or anything that requires a sort of nice browning is put under the broiler. The charring adds to the taste of the dish. Sometimes you broil meat first to seal in the juices so when you bake it the rest of the way, it stays moist.

Another answer is where you put food directly under heat source. Put on top rack oven.

It depends. Ask you local food market.

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