I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little worried if it ...
As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard (getting towards al dente), to a medium ...
I have a recipe for a hard biscuit-type item that I plan to sell. The recipe I use bakes them at 350 F for 35 minutes. For safety reasons I need to bake them at 390 F. Does anyone know of an easy way ...