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roasting chicken
i have a whole, cut up, chicken that i was planning to roast. will i be
successful even thought the chicken isn't whole anymore? |
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"i.r.e" > wrote in message ... >i have a whole, cut up, chicken that i was planning to roast. will i be >successful even thought the chicken isn't whole anymore? No you'll have baked chicken parts. Dimitri |
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"i.r.e" > wrote in message ... >i have a whole, cut up, chicken that i was planning to roast. will i be >successful even thought the chicken isn't whole anymore? No you'll have baked chicken parts. Dimitri |
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i.r.e wrote:
> i have a whole, cut up, chicken that i was planning to roast. will i > be successful even thought the chicken isn't whole anymore? Certainly you can be. For the simplest method, I'd place the pieces in a roasting pan on a rack, skin-side up, brush them with a little melted butter or oil and sprinkle with pepper and just a little salt. Slow roast the pieces at about 350F for an hour or hour and a half. It really depends on the weight of the pieces. You want the juices from the meatiest parts, I'd guess cut-up that would be the drumstick or the meaty part of the thigh, to run clear (no pinkish bloody looking juices) when poked with a fork. Brush the pieces with the butter or oil a couple of more times during the roasting process to crisp the skin. Jill |
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i.r.e wrote:
> i have a whole, cut up, chicken that i was planning to roast. will i > be successful even thought the chicken isn't whole anymore? Certainly you can be. For the simplest method, I'd place the pieces in a roasting pan on a rack, skin-side up, brush them with a little melted butter or oil and sprinkle with pepper and just a little salt. Slow roast the pieces at about 350F for an hour or hour and a half. It really depends on the weight of the pieces. You want the juices from the meatiest parts, I'd guess cut-up that would be the drumstick or the meaty part of the thigh, to run clear (no pinkish bloody looking juices) when poked with a fork. Brush the pieces with the butter or oil a couple of more times during the roasting process to crisp the skin. Jill |
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"jmcquown" > wrote in message ... > i.r.e wrote: >> i have a whole, cut up, chicken that i was planning to roast. will i >> be successful even thought the chicken isn't whole anymore? > > Certainly you can be. For the simplest method, I'd place the pieces in a > roasting pan on a rack, skin-side up, brush them with a little melted > butter > or oil and sprinkle with pepper and just a little salt. Slow roast the > pieces at about 350F for an hour or hour and a half. It really depends on > the weight of the pieces. You want the juices from the meatiest parts, > I'd > guess cut-up that would be the drumstick or the meaty part of the thigh, > to > run clear (no pinkish bloody looking juices) when poked with a fork. > Brush > the pieces with the butter or oil a couple of more times during the > roasting > process to crisp the skin. > > Jill Seems a little long to cook Apricot Glazed Chicken Featured Product: Best of Our Fryer Ingredients: 1 c. bottled Russian salad dressing 1/4 c. vegetable oil 1 pkg. (1 3/4 oz.) dry onion soup mix 1 c. apricot preserves 3 tbsp. lemon juice 1 tsp. salt 2 pkgs. Foster Farms Best of Our Fryer Directions: Mix together salad dressing, oil, soup mix, preserves, lemon juice and salt. Arrange chicken pieces in shallow baking dish. Pour preserve mixture over chicken. Bake for 1 hour at 350 degrees, or until chicken is tender. Baste twice while baking. Dimitri |
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"jmcquown" > wrote in message ... > i.r.e wrote: >> i have a whole, cut up, chicken that i was planning to roast. will i >> be successful even thought the chicken isn't whole anymore? > > Certainly you can be. For the simplest method, I'd place the pieces in a > roasting pan on a rack, skin-side up, brush them with a little melted > butter > or oil and sprinkle with pepper and just a little salt. Slow roast the > pieces at about 350F for an hour or hour and a half. It really depends on > the weight of the pieces. You want the juices from the meatiest parts, > I'd > guess cut-up that would be the drumstick or the meaty part of the thigh, > to > run clear (no pinkish bloody looking juices) when poked with a fork. > Brush > the pieces with the butter or oil a couple of more times during the > roasting > process to crisp the skin. > > Jill Seems a little long to cook Apricot Glazed Chicken Featured Product: Best of Our Fryer Ingredients: 1 c. bottled Russian salad dressing 1/4 c. vegetable oil 1 pkg. (1 3/4 oz.) dry onion soup mix 1 c. apricot preserves 3 tbsp. lemon juice 1 tsp. salt 2 pkgs. Foster Farms Best of Our Fryer Directions: Mix together salad dressing, oil, soup mix, preserves, lemon juice and salt. Arrange chicken pieces in shallow baking dish. Pour preserve mixture over chicken. Bake for 1 hour at 350 degrees, or until chicken is tender. Baste twice while baking. Dimitri |
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In message >, i.r.e >
writes >i have a whole, cut up, chicken that i was planning to roast. will i be >successful even thought the chicken isn't whole anymore? > > Yes. It will take less time to roast than a whole chicken would take. Here's something interesting you can do with it as well: Poulet sauté Normande 1 Chicken, cut up 60g Butter, clarified 450g Apples, peeled and sliced 150ml Calvados Heat the clarified butter in a saucepan and when it is quite hot, put in the pieces of chicken. Quickly brown the chicken pieces all over, which take about 7-8 minutes total. Conserve the liquid in the saucepan Put the browned chicken pieces in a baking dish. Put the apples around the chicken pieces. Pour the Calvados into the saucepan and swirl it round with the left over liquid then pour it over the baking dish. Cover the dish with foil. Bake in a preheated at 190 degrees C/375 degree F until the chicken is tender and the apples have softened, about 20 to 30 minutes. This is from the Escoffier cookery book, recipe number 1570. -- Céline 'The Director of Operational Requirements wrote "... it is clear that no modification will make this bomb entirely satisfactory." Unfortunately, by then some 660,000 bombs had been manufactured.' - Bombs gone: the development and use of British air-dropped weapons from 1912 to the present day by Wing Commander John A MacBean and Major Arthur S Hogben |
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In message >, i.r.e >
writes >i have a whole, cut up, chicken that i was planning to roast. will i be >successful even thought the chicken isn't whole anymore? > > Yes. It will take less time to roast than a whole chicken would take. Here's something interesting you can do with it as well: Poulet sauté Normande 1 Chicken, cut up 60g Butter, clarified 450g Apples, peeled and sliced 150ml Calvados Heat the clarified butter in a saucepan and when it is quite hot, put in the pieces of chicken. Quickly brown the chicken pieces all over, which take about 7-8 minutes total. Conserve the liquid in the saucepan Put the browned chicken pieces in a baking dish. Put the apples around the chicken pieces. Pour the Calvados into the saucepan and swirl it round with the left over liquid then pour it over the baking dish. Cover the dish with foil. Bake in a preheated at 190 degrees C/375 degree F until the chicken is tender and the apples have softened, about 20 to 30 minutes. This is from the Escoffier cookery book, recipe number 1570. -- Céline 'The Director of Operational Requirements wrote "... it is clear that no modification will make this bomb entirely satisfactory." Unfortunately, by then some 660,000 bombs had been manufactured.' - Bombs gone: the development and use of British air-dropped weapons from 1912 to the present day by Wing Commander John A MacBean and Major Arthur S Hogben |
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"i.r.e" wrote: > i have a whole, cut up, chicken that i was planning to roast. will i be > successful even thought the chicken isn't whole anymore? Sure, but it is going to make it a little harder to stuff it, but carving is going to be a lot easier. |
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Dimitri wrote:
> "i.r.e" > wrote in message > ... > >i have a whole, cut up, chicken that i was planning to roast. will i be > >successful even thought the chicken isn't whole anymore? > > No you'll have baked chicken parts. Out of curiosity, what is the difference between roasting and baking. Both involve cooking with dry heat. Roasting seems to be used more often when cooking a large chunk of meat, beef, pork, chickens or turkeys, while baking tends to be used for pies, cakes , cookies etc. Yet, we bake ham. And then there are "baked beans", which are more like a braised legume. |
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Dimitri wrote:
> "i.r.e" > wrote in message > ... > >i have a whole, cut up, chicken that i was planning to roast. will i be > >successful even thought the chicken isn't whole anymore? > > No you'll have baked chicken parts. Out of curiosity, what is the difference between roasting and baking. Both involve cooking with dry heat. Roasting seems to be used more often when cooking a large chunk of meat, beef, pork, chickens or turkeys, while baking tends to be used for pies, cakes , cookies etc. Yet, we bake ham. And then there are "baked beans", which are more like a braised legume. |
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"Dave Smith" > wrote in message ... > Dimitri wrote: > >> "i.r.e" > wrote in message >> ... >> >i have a whole, cut up, chicken that i was planning to roast. will i be >> >successful even thought the chicken isn't whole anymore? >> >> No you'll have baked chicken parts. > > Out of curiosity, what is the difference between roasting and baking. >Both involve cooking with dry heat. Roasting seems to be used more often >when > cooking a large chunk of meat, beef, pork, chickens or turkeys, while > baking > tends to be used for pies, cakes, cookies etc. Yet, we bake ham. And then > there are "baked beans", which are more like a braised legume. Here is what the experts say: bake To cook food in an oven, thereby surrounding it with dry heat. It's imperative to know the accurate temperature of an oven. Because most of them bake either hotter or cooler than their gauges read, an OVEN THERMOMETER is vital for accurate temperature readings. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler roast n. 1. A piece of meat - such as a RIB ROAST - that's large enough to serve more than one person. Such a meat cut is usually cooked by the roasting method. 2. Food, usually meat, that has been prepared by roasting. roast v. To oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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"Dave Smith" > wrote in message ... > Dimitri wrote: > >> "i.r.e" > wrote in message >> ... >> >i have a whole, cut up, chicken that i was planning to roast. will i be >> >successful even thought the chicken isn't whole anymore? >> >> No you'll have baked chicken parts. > > Out of curiosity, what is the difference between roasting and baking. >Both involve cooking with dry heat. Roasting seems to be used more often >when > cooking a large chunk of meat, beef, pork, chickens or turkeys, while > baking > tends to be used for pies, cakes, cookies etc. Yet, we bake ham. And then > there are "baked beans", which are more like a braised legume. Here is what the experts say: bake To cook food in an oven, thereby surrounding it with dry heat. It's imperative to know the accurate temperature of an oven. Because most of them bake either hotter or cooler than their gauges read, an OVEN THERMOMETER is vital for accurate temperature readings. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler roast n. 1. A piece of meat - such as a RIB ROAST - that's large enough to serve more than one person. Such a meat cut is usually cooked by the roasting method. 2. Food, usually meat, that has been prepared by roasting. roast v. To oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. |
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"Dimitri" > wrote in message .. . > > > Here is what the experts say: > > > bake > To cook food in an oven, thereby surrounding it with dry heat. It's > imperative to know the accurate temperature of an oven. Because most of them > bake either hotter or cooler than their gauges read, an OVEN THERMOMETER is > vital for accurate temperature readings. > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler > > roast > n. 1. A piece of meat - such as a RIB ROAST - that's large enough to serve > more than one person. Such a meat cut is usually cooked by the roasting > method. 2. Food, usually meat, that has been prepared by roasting. roast v. > To oven-cook food in an uncovered pan, a method that usually produces a > well-browned exterior and ideally a moist interior. Roasting requires > reasonably tender pieces of meat or poultry. Tougher pieces of meat need > moist cooking methods such as braising. > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. > So "bake" is a verb that requires a thermometer and "roast" is a noun that does not need a thermometer. Try different experts next time. pavane |
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In article >,
"Dimitri" > wrote: .... > Here is what the experts say: "experts" ??? Hah. I _write_ for Barrons; I wave my page proofs in your general direction. :-) > > > bake > To cook food in an oven, thereby surrounding it with dry heat. I .... > > roast > n. 1. A piece of meat - such as a RIB ROAST - that's large enough to serve > more than one person. Such a meat cut is usually cooked by the roasting > method. 2. Food, usually meat, that has been prepared by roasting. roast v. .... In other words, a distinction -- which native English speakers may or may not [I suggest that most do not] observe -- based on size of the item baked/roasted. Which is to say, no difference as far as the original question goes. |
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In article >,
Michael Siemon > wrote: .... > In other words, a distinction -- which native English speakers may or > may not [I suggest that most do not] observe -- based on size of the > item baked/roasted. > > Which is to say, no difference as far as the original question goes. This not to say that English as she is spoke doesn't have subtleties -- meats and (some) vegetables are "roasted", while flour- or custard- based confection are "baked" as a general rule. Different folks will have different comfort levels in describing the cooking of a cake or a bunch of poultry parts as "baked", and sometimes there will be a (localized) semantic distinction between roasting and baking the "same" items (e.g., baking may to some folks, in some contexts, imply covered while roasting implies uncovered) -- but all of this is a matter of [extremely variable] language usage, with very little in the way of [reliable] implications for cooking technique! Simple test question: do you make a distinction between "baked potato" and "roasted potato" -- and if so, what is the distinction? So that you may see where _I'm_ coming from, to me the difference here is that "roasted potato" tends to imply cooking along with a meat/poultry "roast", while "baked potato" is essentially the same thing, but cooked by itself. On the other hand, I always "roast" asparagus, never "bake" it -- though if someone asked me to make "baked asparagus" I would do exactly what I normally do in roasting it. |
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In article >,
Michael Siemon > wrote: .... > In other words, a distinction -- which native English speakers may or > may not [I suggest that most do not] observe -- based on size of the > item baked/roasted. > > Which is to say, no difference as far as the original question goes. This not to say that English as she is spoke doesn't have subtleties -- meats and (some) vegetables are "roasted", while flour- or custard- based confection are "baked" as a general rule. Different folks will have different comfort levels in describing the cooking of a cake or a bunch of poultry parts as "baked", and sometimes there will be a (localized) semantic distinction between roasting and baking the "same" items (e.g., baking may to some folks, in some contexts, imply covered while roasting implies uncovered) -- but all of this is a matter of [extremely variable] language usage, with very little in the way of [reliable] implications for cooking technique! Simple test question: do you make a distinction between "baked potato" and "roasted potato" -- and if so, what is the distinction? So that you may see where _I'm_ coming from, to me the difference here is that "roasted potato" tends to imply cooking along with a meat/poultry "roast", while "baked potato" is essentially the same thing, but cooked by itself. On the other hand, I always "roast" asparagus, never "bake" it -- though if someone asked me to make "baked asparagus" I would do exactly what I normally do in roasting it. |
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Michael Siemon wrote:
> "experts" ??? Hah. I _write_ for Barrons; I wave my page proofs in > your general direction. :-) > > > > > > bake > > To cook food in an oven, thereby surrounding it with dry heat. I > ... > > > > roast > > n. 1. A piece of meat - such as a RIB ROAST - that's large enough to serve > > more than one person. Such a meat cut is usually cooked by the roasting > > method. 2. Food, usually meat, that has been prepared by roasting. roast v. > > ... > > In other words, a distinction -- which native English speakers may or > may not [I suggest that most do not] observe -- based on size of the > item baked/roasted. > > Which is to say, no difference as far as the original question goes. Exactly. I have been to lots of "Italian dinners" where the main course is "roast chicken", and what is served is baked chicken pieces. |
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Dave Smith > wrote in
: > Michael Siemon wrote: > >> "experts" ??? Hah. I _write_ for Barrons; I wave my page proofs in >> your general direction. :-) >> > >> > >> > bake >> > To cook food in an oven, thereby surrounding it with dry heat. I >> ... >> > >> > roast >> > n. 1. A piece of meat - such as a RIB ROAST - that's large enough >> > to serve more than one person. Such a meat cut is usually cooked by >> > the roasting method. 2. Food, usually meat, that has been prepared >> > by roasting. roast v. >> >> ... >> >> In other words, a distinction -- which native English speakers may or >> may not [I suggest that most do not] observe -- based on size of the >> item baked/roasted. >> >> Which is to say, no difference as far as the original question goes. > > Exactly. I have been to lots of "Italian dinners" where the main > course is "roast chicken", and what is served is baked chicken pieces. From my personal perspective, I consider meats to be "baked" if they are somehow incorporated into a more complex dish with sauces, perhaps veggies, but not just meat alone. A meat like a roast or whole chicken, cooked by itself with perhaps only basting, is what I would consider "roasted". -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Dave Smith > wrote in
: > Dimitri wrote: > >> "i.r.e" > wrote in message >> ... >> >i have a whole, cut up, chicken that i was planning to roast. will >> >i be successful even thought the chicken isn't whole anymore? >> >> No you'll have baked chicken parts. > > Out of curiosity, what is the difference between roasting and baking. > Both involve cooking with dry heat. Roasting seems to be used more > often when cooking a large chunk of meat, beef, pork, chickens or > turkeys, while baking tends to be used for pies, cakes , cookies etc. > Yet, we bake ham. And then there are "baked beans", which are more > like a braised legume. > > Well according to the manual that came with my stove...baking uses the bottom element only...And roasting uses both top and bottom elements. -- Last year's nuts must go. - Michael Odom |
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"Alan_B" > wrote in message ... > Well according to the manual that came with my stove...baking uses the > bottom element only...And roasting uses both top and bottom elements. Which means that those of us with some self-cleaning ovens never roast, since our top element only comes on for broiling or cleaning. Gabby |
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"Alan_B" > wrote in message ... > Well according to the manual that came with my stove...baking uses the > bottom element only...And roasting uses both top and bottom elements. Which means that those of us with some self-cleaning ovens never roast, since our top element only comes on for broiling or cleaning. Gabby |
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On Fri, 24 Sep 2004 17:19:56 -0400, Dave Smith >
wrote: >Dimitri wrote: > >> "i.r.e" > wrote in message >> ... >> >i have a whole, cut up, chicken that i was planning to roast. will i be >> >successful even thought the chicken isn't whole anymore? >> >> No you'll have baked chicken parts. > >Out of curiosity, what is the difference between roasting and baking. I'm no expert, but in my mind (when it comes to meats specifically) the difference between baking and roasting is temperature. My gramma taught me you bake in a slow or medium oven, and you roast in a hot oven. Roasting meat at a high heat for a lesser amount of time results in the fats browning and draining better, but you have to use a tender cut of meat for it because the high, fast cooking toughes a less tender cut. Baking means cooking at a lower temperature for a longer period of time. Alton Brown's done several recipes involving both roasting and baking. With turkey (unstuffed) he starts it out in a hot (450 degree) oven for a relatively short period of time (around an hour or so). This makes the fats on the bird really liquify and get into the meat and drain into the pan. Then he reduces the heat to 350 and lets it bake until around 165 degrees on the breast. Then he pulls it out, wraps it in aluminum foil and lets it rest and lets the carry over heat finish the cooking. He does a similar thing with a rib roast. I've found this method to work great for a lot of meats. I use it with roasting chicken all the time. I get a wonderfully crisp, brown crust and great pan juices for gravy when I do it (though if you brine your poultry or pork, the juices that come out aren't necessarily the best for gravy making). Though with a chicken the roasting time is less (I usually roast at the high temperature for 45 to 50 minutes on an 8 pound chicken). -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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Gabby > wrote:
> Which means that those of us with some self-cleaning ovens never roast, > since our top element only comes on for broiling or cleaning. What about those of us with gas ovens? Most gas ovens I have seen have a heating element beneath the main cooking chamber. |
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Siobhan Perricone wrote:
> I'm no expert, but in my mind (when it comes to meats specifically) the > difference between baking and roasting is temperature. My gramma taught me > you bake in a slow or medium oven, and you roast in a hot oven. > > Roasting meat at a high heat for a lesser amount of time results in the > fats browning and draining better, but you have to use a tender cut of meat > for it because the high, fast cooking toughes a less tender cut. > > Baking means cooking at a lower temperature for a longer period of time. |
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Siobhan Perricone wrote:
> I'm no expert, but in my mind (when it comes to meats specifically) the > difference between baking and roasting is temperature. My gramma taught me > you bake in a slow or medium oven, and you roast in a hot oven. > > Roasting meat at a high heat for a lesser amount of time results in the > fats browning and draining better, but you have to use a tender cut of meat > for it because the high, fast cooking toughes a less tender cut. > > Baking means cooking at a lower temperature for a longer period of time. |
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Siobhan Perricone wrote:
> I'm no expert, but in my mind (when it comes to meats specifically) the > difference between baking and roasting is temperature. My gramma taught me > you bake in a slow or medium oven, and you roast in a hot oven. > > Roasting meat at a high heat for a lesser amount of time results in the > fats browning and draining better, but you have to use a tender cut of meat > for it because the high, fast cooking toughes a less tender cut. > > Baking means cooking at a lower temperature for a longer period of time. |
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In message >, Michael
Siemon > writes >In article >, > Michael Siemon > wrote: > >... > >> In other words, a distinction -- which native English speakers may or >> may not [I suggest that most do not] observe -- based on size of the >> item baked/roasted. >> >> Which is to say, no difference as far as the original question goes. > >This not to say that English as she is spoke doesn't have subtleties -- >meats and (some) vegetables are "roasted", while flour- or custard- >based confection are "baked" as a general rule. Different folks will >have different comfort levels in describing the cooking of a cake or >a bunch of poultry parts as "baked", and sometimes there will be a >(localized) semantic distinction between roasting and baking the >"same" items (e.g., baking may to some folks, in some contexts, >imply covered while roasting implies uncovered) -- but all of this >is a matter of [extremely variable] language usage, with very little >in the way of [reliable] implications for cooking technique! > >Simple test question: do you make a distinction between "baked >potato" and "roasted potato" -- and if so, what is the distinction? I call the first one a 'jacket potato' and the second 'roast potato'. >So that you may see where _I'm_ coming from, to me the difference >here is that "roasted potato" tends to imply cooking along with a >meat/poultry "roast", while "baked potato" is essentially the same >thing, but cooked by itself. On the other hand, I always "roast" >asparagus, never "bake" it -- though if someone asked me to make >"baked asparagus" I would do exactly what I normally do in roasting >it. Jacket potatoes are *not* the same as roast potatoes. Jacket potatoes are baked whole in their skins. Roast potatoes are cut up, usually quartered, then parboiled, scraped with a fork, then roasted in hot fat in the oven. -- Céline 'The Director of Operational Requirements wrote "... it is clear that no modification will make this bomb entirely satisfactory." Unfortunately, by then some 660,000 bombs had been manufactured.' - Bombs gone: the development and use of British air-dropped weapons from 1912 to the present day by Wing Commander John A MacBean and Major Arthur S Hogben |
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In message >, Michael
Siemon > writes >In article >, > Michael Siemon > wrote: > >... > >> In other words, a distinction -- which native English speakers may or >> may not [I suggest that most do not] observe -- based on size of the >> item baked/roasted. >> >> Which is to say, no difference as far as the original question goes. > >This not to say that English as she is spoke doesn't have subtleties -- >meats and (some) vegetables are "roasted", while flour- or custard- >based confection are "baked" as a general rule. Different folks will >have different comfort levels in describing the cooking of a cake or >a bunch of poultry parts as "baked", and sometimes there will be a >(localized) semantic distinction between roasting and baking the >"same" items (e.g., baking may to some folks, in some contexts, >imply covered while roasting implies uncovered) -- but all of this >is a matter of [extremely variable] language usage, with very little >in the way of [reliable] implications for cooking technique! > >Simple test question: do you make a distinction between "baked >potato" and "roasted potato" -- and if so, what is the distinction? I call the first one a 'jacket potato' and the second 'roast potato'. >So that you may see where _I'm_ coming from, to me the difference >here is that "roasted potato" tends to imply cooking along with a >meat/poultry "roast", while "baked potato" is essentially the same >thing, but cooked by itself. On the other hand, I always "roast" >asparagus, never "bake" it -- though if someone asked me to make >"baked asparagus" I would do exactly what I normally do in roasting >it. Jacket potatoes are *not* the same as roast potatoes. Jacket potatoes are baked whole in their skins. Roast potatoes are cut up, usually quartered, then parboiled, scraped with a fork, then roasted in hot fat in the oven. -- Céline 'The Director of Operational Requirements wrote "... it is clear that no modification will make this bomb entirely satisfactory." Unfortunately, by then some 660,000 bombs had been manufactured.' - Bombs gone: the development and use of British air-dropped weapons from 1912 to the present day by Wing Commander John A MacBean and Major Arthur S Hogben |
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In message >, Alan_B
> writes >Dave Smith > wrote in : > >> Dimitri wrote: >> >>> "i.r.e" > wrote in message >>> ... >>> >i have a whole, cut up, chicken that i was planning to roast. will >>> >i be successful even thought the chicken isn't whole anymore? >>> >>> No you'll have baked chicken parts. >> >> Out of curiosity, what is the difference between roasting and baking. >> Both involve cooking with dry heat. Roasting seems to be used more >> often when cooking a large chunk of meat, beef, pork, chickens or >> turkeys, while baking tends to be used for pies, cakes , cookies etc. >> Yet, we bake ham. And then there are "baked beans", which are more >> like a braised legume. >> >> > >Well according to the manual that came with my stove...baking uses the >bottom element only...And roasting uses both top and bottom elements. > > > I have a convection oven that has the elements in the back, except for the element for grilling. According to this definition of yours, in my oven, I neither bake nor roast. -- Céline 'The Director of Operational Requirements wrote "... it is clear that no modification will make this bomb entirely satisfactory." Unfortunately, by then some 660,000 bombs had been manufactured.' - Bombs gone: the development and use of British air-dropped weapons from 1912 to the present day by Wing Commander John A MacBean and Major Arthur S Hogben |
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In message >, Alan_B
> writes >Dave Smith > wrote in : > >> Dimitri wrote: >> >>> "i.r.e" > wrote in message >>> ... >>> >i have a whole, cut up, chicken that i was planning to roast. will >>> >i be successful even thought the chicken isn't whole anymore? >>> >>> No you'll have baked chicken parts. >> >> Out of curiosity, what is the difference between roasting and baking. >> Both involve cooking with dry heat. Roasting seems to be used more >> often when cooking a large chunk of meat, beef, pork, chickens or >> turkeys, while baking tends to be used for pies, cakes , cookies etc. >> Yet, we bake ham. And then there are "baked beans", which are more >> like a braised legume. >> >> > >Well according to the manual that came with my stove...baking uses the >bottom element only...And roasting uses both top and bottom elements. > > > I have a convection oven that has the elements in the back, except for the element for grilling. According to this definition of yours, in my oven, I neither bake nor roast. -- Céline 'The Director of Operational Requirements wrote "... it is clear that no modification will make this bomb entirely satisfactory." Unfortunately, by then some 660,000 bombs had been manufactured.' - Bombs gone: the development and use of British air-dropped weapons from 1912 to the present day by Wing Commander John A MacBean and Major Arthur S Hogben |
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divine_austerlitz > wrote in
: > In message >, Alan_B > > writes >>Dave Smith > wrote in : >> >>> Dimitri wrote: >>> >>>> "i.r.e" > wrote in message >>>> ... >>>> >i have a whole, cut up, chicken that i was planning to roast. will >>>> >i be successful even thought the chicken isn't whole anymore? >>>> >>>> No you'll have baked chicken parts. >>> >>> Out of curiosity, what is the difference between roasting and baking. >>> Both involve cooking with dry heat. Roasting seems to be used more >>> often when cooking a large chunk of meat, beef, pork, chickens or >>> turkeys, while baking tends to be used for pies, cakes , cookies etc. >>> Yet, we bake ham. And then there are "baked beans", which are more >>> like a braised legume. >>> >>> >> >>Well according to the manual that came with my stove...baking uses the >>bottom element only...And roasting uses both top and bottom elements. >> >> >> > I have a convection oven that has the elements in the back, except for > the element for grilling. According to this definition of yours, in my > oven, I neither bake nor roast. > > Well that's what the manual said...btw my oven is convection as well. -- Last year's nuts must go. - Michael Odom |
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divine_austerlitz > wrote in
: > In message >, Alan_B > > writes >>Dave Smith > wrote in : >> >>> Dimitri wrote: >>> >>>> "i.r.e" > wrote in message >>>> ... >>>> >i have a whole, cut up, chicken that i was planning to roast. will >>>> >i be successful even thought the chicken isn't whole anymore? >>>> >>>> No you'll have baked chicken parts. >>> >>> Out of curiosity, what is the difference between roasting and baking. >>> Both involve cooking with dry heat. Roasting seems to be used more >>> often when cooking a large chunk of meat, beef, pork, chickens or >>> turkeys, while baking tends to be used for pies, cakes , cookies etc. >>> Yet, we bake ham. And then there are "baked beans", which are more >>> like a braised legume. >>> >>> >> >>Well according to the manual that came with my stove...baking uses the >>bottom element only...And roasting uses both top and bottom elements. >> >> >> > I have a convection oven that has the elements in the back, except for > the element for grilling. According to this definition of yours, in my > oven, I neither bake nor roast. > > Well that's what the manual said...btw my oven is convection as well. -- Last year's nuts must go. - Michael Odom |
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Dimitri wrote:
> "jmcquown" > wrote in message > ... >> i.r.e wrote: >>> i have a whole, cut up, chicken that i was planning to roast. will >>> i >>> be successful even thought the chicken isn't whole anymore? >> >> Certainly you can be. For the simplest method, I'd place the pieces >> in a roasting pan on a rack, skin-side up, brush them with a little >> melted butter >> or oil and sprinkle with pepper and just a little salt. Slow roast >> the pieces at about 350F for an hour or hour and a half. It really >> depends on the weight of the pieces. You want the juices from the >> meatiest parts, I'd >> guess cut-up that would be the drumstick or the meaty part of the >> thigh, to >> run clear (no pinkish bloody looking juices) when poked with a fork. >> Brush >> the pieces with the butter or oil a couple of more times during the >> roasting >> process to crisp the skin. >> >> Jill > > Seems a little long to cook > I said "350F for an hour or hour and a half. It really depends on the weight of the pieces." > Apricot Glazed Chicken > > Featured Product: Best of Our Fryer > > Ingredients: > > 1 c. bottled Russian salad dressing > 1/4 c. vegetable oil > 1 pkg. (1 3/4 oz.) dry onion soup mix > 1 c. apricot preserves > 3 tbsp. lemon juice > 1 tsp. salt > 2 pkgs. Foster Farms Best of Our Fryer > > Directions: > Mix together salad dressing, oil, soup mix, preserves, lemon juice > and salt. Arrange chicken pieces in shallow baking dish. Pour > preserve mixture over chicken. Bake for 1 hour at 350 degrees, or > until chicken is tender. Baste twice while baking. > > > Dimitri The OP didn't ask for glazed chicken and you yourself stated bake it for an hour. So what's too long about my roasting suggestion? Jill |
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Dimitri wrote:
> "jmcquown" > wrote in message > ... >> i.r.e wrote: >>> i have a whole, cut up, chicken that i was planning to roast. will >>> i >>> be successful even thought the chicken isn't whole anymore? >> >> Certainly you can be. For the simplest method, I'd place the pieces >> in a roasting pan on a rack, skin-side up, brush them with a little >> melted butter >> or oil and sprinkle with pepper and just a little salt. Slow roast >> the pieces at about 350F for an hour or hour and a half. It really >> depends on the weight of the pieces. You want the juices from the >> meatiest parts, I'd >> guess cut-up that would be the drumstick or the meaty part of the >> thigh, to >> run clear (no pinkish bloody looking juices) when poked with a fork. >> Brush >> the pieces with the butter or oil a couple of more times during the >> roasting >> process to crisp the skin. >> >> Jill > > Seems a little long to cook > I said "350F for an hour or hour and a half. It really depends on the weight of the pieces." > Apricot Glazed Chicken > > Featured Product: Best of Our Fryer > > Ingredients: > > 1 c. bottled Russian salad dressing > 1/4 c. vegetable oil > 1 pkg. (1 3/4 oz.) dry onion soup mix > 1 c. apricot preserves > 3 tbsp. lemon juice > 1 tsp. salt > 2 pkgs. Foster Farms Best of Our Fryer > > Directions: > Mix together salad dressing, oil, soup mix, preserves, lemon juice > and salt. Arrange chicken pieces in shallow baking dish. Pour > preserve mixture over chicken. Bake for 1 hour at 350 degrees, or > until chicken is tender. Baste twice while baking. > > > Dimitri The OP didn't ask for glazed chicken and you yourself stated bake it for an hour. So what's too long about my roasting suggestion? Jill |
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i.r.e said the following on 9/24/2004 3:30 PM:
> i have a whole, cut up, chicken that i was planning to roast. will i be > successful even thought the chicken isn't whole anymore? > > I'd recommend pan roasting it in that case. Flour and sear both sides of the chicken in an oven proof saute pan, finish in oven (~400). Place chicken on an oven proof plater and place in the oven. Deglaze pan with vermouth, shallots, chix broth, thyme, and salt/pepper. Finish with cold butter. Yum Yum! Great Googly Moogly |
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Great Googly Moogly said the following on 9/25/2004 7:35 PM:
> i.r.e said the following on 9/24/2004 3:30 PM: > >> i have a whole, cut up, chicken that i was planning to roast. will i >> be successful even thought the chicken isn't whole anymore? >> > I'd recommend pan roasting it in that case. Flour and sear both sides > of the chicken in an oven proof saute pan, finish in oven (~400). Place > chicken on an oven proof plater and place in the oven. Deglaze pan with > vermouth, shallots, chix broth, thyme, and salt/pepper. Finish with > cold butter. Yum Yum! > > Great Googly Moogly I forgot, you should brine the chix first. |
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