I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets. I'd like to get something that will last, ...
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 ...
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem however is that the sticky sweet lime ...