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14
votes
15answers
16k views

Why does my chicken breast become so dry?

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 ...
7
votes
1answer
2k views

How to cook eye of round roast?

What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
3
votes
1answer
4k views

Should a roast be covered in liquid in a slow-cooker?

My roommate put a hunk of beef roast in the slow-cooker for a good 6 hours. It's a fairly large sized slow-cooker, at least 8 quarts. The meat was cooked through but very chewy, and I never remember ...
5
votes
5answers
2k views

Does brining a chicken/turkey before roasting really make a difference?

I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
16
votes
11answers
81k views

Can I safely roast a chicken for 4 to 5 hours on a low heat?

Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening? I've ...
8
votes
15answers
257k views

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
28
votes
5answers
2k views

Does searing meat lock in moisture?

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 ...
15
votes
3answers
3k views

Making a natural gravy?

We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray. What is the best method of turning this into a nice natural gravy?
2
votes
3answers
93 views

Getting seasoning into a roast

I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I ...
1
vote
1answer
142 views

Arm Roast after 5 hours still tough

When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Arm Roast again and I want it to come out ...
1
vote
3answers
348 views

Can you take a cooked roast and make it tender and moist?

I roasted a top round roast low and slow and it still came out dry and tough. I know that this is a cheaper cut of meat but I was wondering if I put it in the crock pot with gravy or water, could I ...
-1
votes
1answer
1k views

Temp and times for roast beef 2.3lbs [duplicate]

What oven temp and time is required to get medium rare