Often when you buy meat from the store it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm ...
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique in general? I've been told by others ...
Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350°F?