|
bird cooking
My problem with cooking is that I don't know the BASICS.
I've got a stove, an oven, a meat thermometer and that's it. No possibility of a grill.
I've got my beef recipe pretty well dialed in:
23 minutes/lb. at 325 yields a perfectly rare eye of round. No covering, a plain pyrex pan.
I can't seem to get chicken or turkey right though - the outside is dry, the inside is raw - it's a mess.
I just want to bake a piece of chicken or turkey in my oven and have it come out as juicy as I know it can.
Can anyone guide me here?
I'd also like suggestions on a cooking guide for IDIOTS - people that don't know the meaning of basting.
__________________
Cogito ergo spud -- I think, therefore I yam
|