I need to translate the type of meat called "Eye of Round Roast" to Danish. It would be extremely lucky, if anyone here speaks Danish as well as having a quite good English cooking technical ...
I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks. So: Is it true? Does making a nice crust (maillard reaction) on a roast seal in juice ...
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...