Sentences with phrase «when roasting meats»

It's a life saver when roasting meats.

When roasting meats or poultry, tender cuts should be used.

Not exact matches

When meat or vegetables are kept for many hours on a grating above a slow fire, the combination of roasting and smoking brings the food into a state in which it will keep for a long while, even in the tropics.

When preparing a whole tenderloin for roasting, Bob explained that it's important to trim the «silver» skin (connective tissue) from the surface of the meat (it's tough and will not tenderize with cooking) and tuck the «tail» (the thinner, tapered end) under the tenderloin to create a roast of even thickness.

I love everything about holiday - themed magazines, and I've already earmarked a crustless meat pie, a one - pan roasted veggie platter, a tall chocolate mousse cake, and the most helpful tips on how to make it look like you've slaved over dinner when you actually haven't at all.

Continue roasting 2 more hours or until temperature of goose at thickest part of meat (between breast and thigh) reaches 180 degrees, or until juices run clear when stabbed.

For medium doneness, remove when a meat thermometer reaches 135 F degrees in the thickest part of the roast.

It makes quite a convincing meat alternative «when the dough is seasoned with broth and shaped like a roast or medallions of meat,» Turner says.

For medium meat, remove the roast when it reaches 130 degrees F.) Remove the roast from the smoker and allow the roast to rest for 15 minutes, tented with aluminum foil, before carving.

Remove roast when meat thermometer registers 135 °F for medium rare; 145 °F for medium.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting turkey legs for a short time at a very high temperature yields the best results — crisp, well - browned skin and juicy, succulent meat.

If the meat is still tough (doesn't start to fall apart when you stick the fork in the middle) return the pan to the oven and roast for another hour.

And my boss taught me to do the same with turkey, so good when i roasted it with the dark meat sitting in the marinade!

When you're serving a beef roast, you want a side dish with flavor that will stand up to the meat, but won't overpower it.

When slow roasting, the fat will melt and soak the meat, making it extra tender and giving it that fall - off - the - bone experience.

A meat thermometer inserted into the thickest part of the roast is the best way to judge when the pork is done.

Did you know that when you roast a pig's head, you get the meat, bones and fat for a fraction of the price?

Pork is a great choice of meat for the crockpot or slow - cooker and is also flavorful when roasted.

Place the roast skin - side down on a work surface and evenly distribute the filling over the pork, leaving a 1 - inch border around the sides so the filling doesn't fall out when you roll the meat.

«When I have leftover cooked meat from a roast or a stew, or even leftover steak,» he says, «I often chop it and use it to make stuffing, chili or meatballs like these.»

It's versatile as hell, and especially good when grilled meats and fish are involved, although it never hurt a roasted vegetable either.»

The keys to success are lightly smoking with mild wood, such as oak or pecan, in small amounts, using a meat thermometer, and avoiding checking on the roast, thereby letting the heat out when you open the door to the smoker.

This guy'll be your new best friend when it comes to browning meat, roasting veggies, or any recipes that require a stove - to - oven transition.

It's the very particular vision of chefs José Ramírez - Ruiz and Pamela Yung, who are free to make sorbet out of sorrel, to elaborately roast and hasselback a carrot as the menu's apex, and to incorporate small amounts of meat when you least expect it, as in a foie - gras dip for perfect little radishes.

Roast the chicken for 40 - 45 minutes or until the internal temperature of the chicken (when you stick the meat thermometer into the thigh) is 165 degrees F. It's always a good idea to check the temperature of a whole chicken no matter how long you cook it for — they can be tricky sometimes.

Roast the chicken for 40 - 45 minutes or until the internal temperature of the chicken (when you stick the meat thermometer into the thigh) is 165 degrees F. It's always a good idea to check the temperature of a whole chicken no matter how long you cook it for - they can be tricky sometimes.

Funny thing is when we go out for pizza I always get it with meat, but when I make it at home it is always full of fresh roasted veggies.

My soul is omnivorous, but when I belly up to an eye round roast, all I am really interested in is the meat.

When the second side also looks nicely roasted, remove the tray from the oven and tent the meat with foil for 10 minutes.

The paca's tender, porklike meat used to be such a fad that when Queen Elizabeth visited Belize in the early 1980s, she dined on roast paca.

Dust off your slow - cooker and pull out your best roasting pan because today we are looking into how to safely provide meat to babies when doing Baby Led Weaning.

When choosing roasted or grilled lean meats like chicken breast, white meat turkey, buffalo, or T - bone steak, you «re doing your body a favor.

You can use a bouillon cube or when you make meat in the slow cooker or roasting pan, save the liquid to add to recipes.

The quality of the chicken meat itself is far superior when it is roasted.

I'm sure I won't be avoiding it any more and will eat these foods when I feel like it, but I generally like a more wholesome though nutrient / calorie dense diet better (lotsa butter, toast, eggs, meat, rice, roasted veggies) except with the addition of more CHEESE, peanut butter (and jelly!)

I roast an entire chicken, then shred the meat and make bone broth (to use when cooking the next -LSB-...]

Also, I buy my meat from a local rancher when they sold me a 7 bone roast they said if I roasted it in the crock pot overnight with water and no seasoning I could use that as bone broth is it ok to use the meat on the bones when you make the broth if you don't add any seasoning?

When they serve goose in certain Chinese restaurants, the meat seems to be smoother than the roast duck.

When cooking at high temperatures, stop when meat is still slightly underdone, by 5 to 10 °F / 3 to 5 °C for steaks and chops, 15 to 20 °F / 7 to 10 °C for large roaWhen cooking at high temperatures, stop when meat is still slightly underdone, by 5 to 10 °F / 3 to 5 °C for steaks and chops, 15 to 20 °F / 7 to 10 °C for large roawhen meat is still slightly underdone, by 5 to 10 °F / 3 to 5 °C for steaks and chops, 15 to 20 °F / 7 to 10 °C for large roasts.