Food and Wine

“It’s mass death and destruction when you heat a fruit or vegetable,” she said.

via At the Stove, a Dash of Science, a Pinch of Folklore – NYTimes.com.

A large beef roast is the simplest of all party entrees to prepare well. Select it carefully and cook it right and you will hear nothing but praise from your diners.

via Beef Roast Basics and Cooking Tables for One or Several Roasts– Ellen’s Kitchen.

I wanted to find out if 2 roasts (e.g. 6 pounds each) takes the same amount of time to roast as a single roast (e.g. 12 pounds).

The answer is: a bit more time than it takes for one.

I have 2 of unequal size. The meat thermometer checks the smaller one first.

Phooey – combine the 2 weights then compute as a single roast. I guess if I had 56 lbs. of roast it might be different. A 7 + a 6 took the same time as a 13.

The Finger Test to Check the Doneness of Meat:

There are two basic methods to test for how done your meat is while you are cooking it – use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer).

(Via Simply Recipes.)

This has been my method of testing for years. The examples and pictures show the technique well.

This make-ahead spice rub is delicious on grilled chicken; it makes enough to season about 16 breasts. If stored in an airtight continer, the rub will remain potent for up to three months.

Ingredients:

Directions:
Combine all ingredients in small bowl.

To help ensure that each breast finishes cooking at approximately the same time, buy pieces of similar size. Barbecue sauce can replace the optional glaze in step 4.

Ingredients:

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