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Old 01-24-2005, 10:12 PM   #1
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question for you guys

Why do i see most recipies like chicken or beef use the oven to cook? well at least i see everyone bake. Everything i cook is pan cooked. cept whole chicken lol

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Old 01-24-2005, 10:14 PM   #2
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In what context, do you mean, bake???

Dinners, desserts, etc.???
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Old 01-24-2005, 10:19 PM   #3
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baking meats like chicken breasts. like for some recipies it requires the chicken to be stuck in the oven at certain temp, but i can easily just use a pan to cook the chicken and itll have the same flavour and quicker cook time
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Old 01-24-2005, 10:20 PM   #4
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Using the oven is more traditional, more "americana". Likewise I know few people who can actually sautee. Of course the oven is a great tool for chicken and beef and such, it's just a little harder to master since you cant open the oven every 5 minutes and check.

Im starting to figure out weight vs cooking times and all that but I still usually check the internet first.
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Old 01-24-2005, 10:22 PM   #5
 
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A lot of us are older, with "health concerns" over fried foods...

Further, in many instances, "broasted", "roasted" or "baked" simply "tastes better"...

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Old 01-24-2005, 10:22 PM   #6
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Just depends on your cooking methods, style, and time. I love to sautee', but the oven gives you a nice break if you are making a large meal. It kind of buys you time, when you are making more than one thing.
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Old 01-24-2005, 10:32 PM   #7
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i know a lot of cooks finish seared meats in the oven so it cooks through without burning on the outside.
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Old 01-27-2005, 05:51 PM   #8
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I sear and finish in my toaster oven on nearly all meats, poultry and fish. It has a better flavor IMO.
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Old 01-28-2005, 07:15 AM   #9
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A good, deep frying pan (what is the correct word? One that looks like a skillet, but is at least a couple inches deep and has a good, fitted lid) can take care of a lot of foods that supposedly need to be finished in the oven. Just cover and move to a low burner. I do this often rather than turn the oven on, especially in the summer. You have to understand that many recipes are geared to feeding a lot more people than most of us do any more -- big roasts, and as you mentioned, whole birds.
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Old 01-28-2005, 09:49 AM   #10
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quality time in the oven also equates to tenderizing. i also think of baking or roasting as 'hot marinating'.
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