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Old 04-21-2009, 07:28 PM   #21
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If you haven't been seeing smoking and noticed a bad taste on your food, you're OK.

Just curious, what are you roasting at 450 F?
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Old 04-21-2009, 10:56 PM   #22
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Originally Posted by Andy M. View Post
If you haven't been seeing smoking and noticed a bad taste on your food, you're OK.

Just curious, what are you roasting at 450 F?
Like I said, I am new to cooking. I'm not sure if this is the "right" temperature, but I used the recipe from PBS's Everyday Food for tandoori chicken. It's directions were to roast it at 475 F.

Well, it didn't taste as good as when I have it in the Indian restaurants. But ever since then, I have been roasting chicken breast at 450 because, well, I don't know, I guess I just assumed that since at 475 it was a little dry (I think indian is supposed to be a little dry, well at least the chicken, because that is how the tandoori is at an indian restaurtant i go to), i would lower it by 25 degrees...
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Old 04-21-2009, 11:06 PM   #23
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How common is it to slather oil on the meat before roasting it? I distinctly recall in cooking class once that when we roasted a whole chicken, we slathered olive oil all over on the outside...
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Old 04-22-2009, 02:30 AM   #24
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Originally Posted by lyndalou View Post
I don't know about all of you, but my whole family would have been gone long ago. The reason being that my mother fried, roasted, boiled everything to a fare thee well. Just forget about the carcinogen threat and enjoy good food prepared the way you like it.
Way to go Lyndalou, if you're not eating it three times a day every day chances are it won't kill you any quicker.
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Old 04-22-2009, 08:56 AM   #25
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Originally Posted by laorulez View Post
...I guess I just assumed that since at 475 it was a little dry (I think indian is supposed to be a little dry, well at least the chicken, because that is how the tandoori is at an indian restaurtant i go to), i would lower it by 25 degrees...

For whole chickens or whole parts with bone and skin, you can successfully bake/roast at temperatures from 325 F to 400 F. I wouldn't go above 400 F. because the thinner parts of the chicken will tend to dry out too fast.

While oiling chicken is a good idea, it's not necessary for all meats all the time. Many meats have enough fat present to make that unnecessary.
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Old 06-07-2009, 12:33 PM   #26
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smoking is bad.
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