On Sunday, September 15, 2013 11:45:20 PM UTC-4, Sqwertz wrote:
>
> I line all my pans with foil. That way you can cook open in the oven
> and get the roasted-Mailliard effect without having to steam your
> bird.
>
> -sw

Makes for easy clean up but you can't deglaze
the pan for gravy.

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