Broiling and Roasting Foods

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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Who cares about broil!

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It depends on the thickness. The USDA recommends cooking pork until the temperature in the center (the coldest part) reaches at least 160 degrees Fahrenheit. It should be obvious that that's going to take longer for a really big thick piece than for a smaller thinner piece.

Preheat oven to 500 degrees. Cook for 8 minutes per pound. Then shut oven off and bake an additional 10 minutes. per pound. Do not open door during entire baking time. Remove from oven let rest 20 minutes before cutting.

It depends on the weight to know the time to cook it. A bout 20 minutes a pound.

I will hazard a guess and say that if you have a convect roast setting and use that, your steak may cook faster than in a regular oven. I used an article on convection ovens for reference. They roasted a chicken on the convect roast setting and it was done about 10 to 15 minutes faster with browning that was more even and dark. Hope this helps some

You don't have to add water, but adding just enough water to cover the bottom of the pan helps to ensure that your meat stays moist during the cooking process, and also gives you a broth from the cooking meat to baste the meat.

No, cornbread batter would scorch under a broiler and would not bake properly. On the other hand, finished cornbread can be buttered and toasted under a broiler, if watched carefully to avoid scorching.

2 days, in the fridge.

NEVER thaw on the counter.

If still frozen a few hours before it goes in the oven, put it in a large pot of cold water in the sink. Turn the faucet on to a bare trickle and let it run.

If your bird was completely frozen, this method will take about 3 hours.

Pat bird DRY, DRY, DRY before you put in oven. Otherwise you'll have soggy skin.

Bake a four pound chicken for 2 hours at 375 degrees.

Meat thermometer.

Yaki

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JD Rockefeller