|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
27-12-2003, 07:13 PM
|
|||
|
|||
Cooking time for unboned stuffed pheasant
Doug Weller wrote in message ...
Is this going to be significantly different from a boned one? I'm using a fan oven. Um, yes. Cook it similar to how you would cook a whole duck. Unstuffed it would be about 15 minutes per pound, plus 20 minutes at 350F. Check it then to see if it is done. Add extra time for stuffing. I oil the skin, start it hot, uncovered (400) and then cook at 325-350, covered. -L. 
|
|
30-12-2003, 07:41 AM
|
|||
|
|||
|
Cooking time for unboned stuffed pheasant
On 27 Dec 2003 10:13:16 -0800, -L. wrote:
Doug Weller wrote in message ... Is this going to be significantly different from a boned one? I'm using a fan oven. Um, yes. Cook it similar to how you would cook a whole duck. Unstuffed it would be about 15 minutes per pound, plus 20 minutes at 350F. Check it then to see if it is done. Add extra time for stuffing. I oil the skin, start it hot, uncovered (400) and then cook at 325-350, covered. Thanks. Doug
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Roast pork leg (large) cooking time | James Shugg | General Cooking | 4 | 29-12-2003 12:39 PM |
| newbie, altitude cooking | alia | Baking | 6 | 28-12-2003 05:52 PM |
| Adjusting cooking time for 2 roasts? | OK | General Cooking | 3 | 12-12-2003 03:43 AM |
| Ragu sauce - 30 mins or 3-5 hours cooking time? Which is best? | George Bray | General Cooking | 3 | 30-11-2003 12:00 AM |
| Cooking Methods in Chinese Cuisine | Nicholas Zhou | General Cooking | 2 | 18-11-2003 08:12 AM |
Linear Mode
