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It is past Easter but for future you may want to try this. Get a saute pan or a saute pot you want to roast in, heat it and then brown your roast, all sides. Before you do that, be sure you season your roast very well so that when you put it in the hot saute pan with the oil you are browning the dry seasonings also (be generous with your seasonings). Once ...


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The pepper will sweat and soften the skin, making it easier to remove. I am a qualified cook but i still think the best way to make pimento is to deep fry the capsicum as the skin burns v before the flesh over cooks, making for firmer and fresher tasting pimento. That means you have more opportunity to cook it further in another dish before it turns ...


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It causes the pepper to steam a bit, making it easier to remove the charred skin. (resting might also be a factor ... I've never done a side-by-side comparison of covered vs. uncovered)


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The problem is -- it's actually an issue with surface to mass ratios, so when you have something that's twice the weight, if it's proportionally scaled, it's only the cube root of the original in terms of depth to the center of the meat. The result is that doubling can result in drying out the exterior before the center is done to your liking. For a rib ...


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Most roasting recipes I've use specify so many minutes per pound - which would suggest double the time for double the weight. Some factors would alter that interpretation - ie, a roast twice the weight that's the same "size" in height and width, but twice as long would probably take closer to the same time as one half it's weight, while double the time ...


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Any time indicated in a recipe you are following should be used only as a general guideline. Cooking to temperature is much more accurate. There are more variables than just weight (such as surface area) but I would use something like 1.5 times the cooking time as an estimate. Sink a meat thermometer in that bad boy and pull him out of the heat before you ...



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