"Ed Pawlowski" > wrote in message
...
> 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.

I remember those

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

Excellent))



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