"Ophelia" > wrote in message
...
>
>
> "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))

Ooops I meant to add that my oven is convection too and I agree, it works
beautifully



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