Size: The figure we put here is the size of
the whole cooking surface.
Not exact matches
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.
1 3/4 cups (260 grams) all - purpose flour, plus extra for dusting
surface 1/2 cup (80 grams)
whole wheat flour 1/2 cup (35 grams) rolled oats (I used quick -
cooking) 1 very heaped tablespoon baking powder (I only slightly heaped; wish I'd heaped more!)
Buttermilk Chicken with Peach - Tomato Salsa
Whole Chicken Removing the backbone allows for more even
cooking and increases the
cooking surface area, so the overall time on the grill is nearly halved.»
In theory, chicken under a brick is a brilliant idea: Put a
whole spatchcocked bird flat on the grill, weigh the
whole thing down with a couple of foil - wrapped bricks for speedy
cooking and maximum
surface area for crisping, then grill until the skin is crackling and the meat is juicy.