On 4/6/2016 3:59 AM, Ophelia wrote:
>
>
> "Roy" > wrote in message
> ...
>
>>
>> I don't know about others but I just roast pork in a small roaster or
>> a Pyrex casserole disk with a glass lid, with a bit of water (to keep
>> it from burning to the roaster or casserole dish), salt and pepper and
>> seasoned with either sage or poultry dressing. I usually turn the
>> roast half way through the roasting and add water if needed. You can
>> roast it loosely covered with aluminum foil if you wish and open it up
>> for the last half hour or so to brown. I generally roast at 325-350
>> degrees F., for 2 1/2 to 3 hours depending on weight.
>> The cooked noodles, if desired, can be added near the end of the
>> process or serve with mashed potatoes and your favorite vegetable. I
>> often just use hot cooked long grain rice, add a bit of butter and a
>> sprinkle of soya sauce.
>>
>> Now watch for the critics to tear my method to shreds and tell me I
>> should learn to cook before attempting procedures such as roasting meat.
>>
>> My guests love the way I cook, so I could care less about the critics.
>> Anyway keep experimenting and enjoy the results.
>
> I would never dream of tearing your method to shreds, but your idea of
> 'roast' is totally different to mine)
>
>


Same here. Not the way I'd do it, but I don't knock what works.
Keeping the lid on helps keep the meat moist, the removing does give
some browning at the end.

Turkey was often done in those blue enameled roaster with the cover on
pretty much the same way.

When we got our Bertazzoni range with convection oven, the recommended
using higher temperatures with the meat on a rack. It works well.