Broiling and Roasting Foods

No, if you boil it then broil it, the tail will be overdone.

I put the who horse chestnut on the grill and cook till it opens. Then take the two (or as many as there are) out of the shell and place the nuts back on the grill cooking them till there roasted completely black. Then i put then in a small metal bowl and crush them with a rock till the texture looks like coffee. Smells GREAT! I did try to make coffee with it but after taking a sip my wife told me i was crazy so i didn't drink the rest.....I guess i will never know if it's good for me! :0(

A few minutes each side at full heat, maybe 3 each. Best way to check if it is done is by poking it to see if it is firm (or rather, firm-ish for a rarer cook).

put the roaster in the microwave

You can roast them in butter or margarine in a frying pan, but over-roasting may harden their texture (as well as drying them out). You may want to try boiling them unless a particular texture is required.

If you are making Imam Bayaldi, +/- 30 minutes depending on their size.

Some people would bake them until they are almost done, then finish them the last several minutes or so by broiling them to brown them on top. If one tries to broil them the whole way through, they may burn on top before they get done in the middle, which is why they bake most of the way, then just FINISH with the broiling.

well you can cook them together and usually once they are fully cooked they maintain the same texture so its not like one might be over cooked. in the event that the smaller one seems cooked or a little over done...dont worry...the longer they cook , the better they fall apart, melt in your mouth and have better flavor. if you wanted too you could also put the larger one in first, cook it a bit and then add the smaller one later if you were really worried about it

Typically I use a boneless pork loin. If I'm making a pulled pork dish I use a butt roast aka shoulder roast.

1 1/2 - 2 hours along with some onions carrots a stalk of celery and potatoes creates a hearty broth that makes a fantastic gravy!!

about 2 - 3 hours per pound, typically.

It mostly depends on your method of thawing the roast, and the size of the roast.

The roast if it is about 5 pounds will need to absorb about 720 btus of heat to fully thaw. Let's assume the surface area of the roast is roughly 1 square foot.

Thawing it in the refrigerator at 45 degrees F the air will transfer to the roast ~14.4 btu/hr per degree F/sq. foot. Assuming there is no insulation value (u factor) in the meat itself. 45 -32 (temperature of ice) = 13 x 14.4 = ~187 btu/hr
720/187 =~4 hours, HOWEVER, meat does have an insulating value, unlike a melting block of ice, which would thaw similar to this. This insulating value of the meat slows the thawing of the meat in a steadily increasing rate such that it takes longer to thaw the center than the outer edges. This changing rate of thaw for solid masses other than ice blocks means it takes as much as four times longer to thaw a large piece of meat than smaller pieces. Taking the above assumption then a five pound roast will actually, because of this changing rate of heat absorption (why the outer edge of meat can be fully cooked and the center frozen), take about 8 to 12 hours to thaw in a refrigerator.

Thawing it in a basin submerged in water, because the rate of heat exchange is 4 times faster than the rate of exchange with air, will be 4 times faster. Roughly 2 to 3 hours for a five lb. roast.

Thus when thawing a 20 lb. turkey for Thanksgiving, it takes about 2-3 days in the refrigerator but only overnight (12-15 hours) when thawed in a water filled tub.

Attempting to thaw a roast while cooking it is not really recommended. It might reduce the thawing time but the outer shell of the roast will overcook, dryout or burn. If doing this cook the roast an extra 10-15 minutes per pound and reduce the cooking temperature by 100 degrees F for the first third of the cooking time.
Braising, [cooking in a covered roasting pan on a rack with a braising liquid in the roasting pan], is often a good method to use here to avoid drying out the roast.

To reduce the saltiness of a seasoned raw pork roast, you can rinse it under cold water to wash away some of the surface salt. After rinsing, pat the meat dry with paper towels. Alternatively, you can soak the roast in a solution of water and a small amount of vinegar or lemon juice for about 30 minutes, then rinse and dry it again. Cooking it in a low-sodium broth or serving it with unsalted sides can also help balance the flavors.

Yes, and once you've done it a few times, I'm sure you'll find... it's a cinch! Just select your favorite chicken recipe, and deduct some time from the recommended cooking time, making sure to account for slight variations in time due to humidity, equipment used, and altitude. I suggest starting out by reducing the cooking time by one half. As you garner more experience in under-cooking chicken, you may find that you can prepare the chicken by only reducing the cooking time by a few minutes.

Another method is helpful to those more tactile chefs. Turn one of your hands (it doesn't matter which!) palm up. Fully extend your thumb while keeping it facing to the side. Using your other hand, press against the thumb muscle. The resistance it offers is a good example of about how well-cooked chicken should feel. Make sure to stop cooking the chicken before it reaches the level of firmness exhibited by your thumb muscle.

Cooked BBQ pork loin roast can be stored in the refrigerator for up to 3 to 4 days. Ensure it is properly wrapped or placed in an airtight container to maintain freshness and prevent contamination. If you want to keep it longer, consider freezing it, where it can last for 2 to 6 months. Always check for signs of spoilage before consuming.

Pan broiling is a cooking technique that involves cooking food, typically meat, in a hot skillet with a small amount of fat, often just enough to prevent sticking. This method allows for even browning and the development of a rich flavor while retaining moisture in the food. It's ideal for cooking tender cuts of meat such as steaks or chops, as well as vegetables, allowing them to caramelize without becoming overly greasy. Additionally, the fat can be reduced during cooking, enhancing the dish's overall flavor profile.

Try and say your thoughts out loud, and make up phrases as you go along, one of the most classic is 'bit the dust' which means 'died'.

Also, when you speak, act as if you are explaining something in great detail to someone you know very well.

There are a couple of boneless pork roast cuts, but the one you find in the grocery with seasoning already included is usually the pork tenderloin.

almost all meat portions are 4 to 8 ounces restaruants are known for overportions of meat especially steaks and chops

trussing

Red.

One can make pork crown rosat by putting the roast in a crock pot and letting it sit for 6 hours. Don't forget to marinate and give the roast ventillation.

Joint is an inaccurate term for measuring as it depends on which joint is referred to and the age of the pig when butchered. However a 100gr (3.5oz) piece of pork will average about 200 calories.