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aaah... I see. Thanks! I just went ahead and cooked it the old way, but maybe I'll give the salt thing a whirl next time...

Does anyone have any advice about salt crusts? I'm thinking of trying one, but I see all different kinds of recipes. Some say to put salt on the wet meat, others say to make a paste with salt and water, others say to make a paste of salt and eggwhite, and still others say to make a paste with...

Hi Everyone, I have some beautiful cookie molds that belonged to my great grandmother, and I want to use them. They're pieces of wood with the designs carved into them. I found a recipe from a site that sells cookie stamps and followed it (I made butter cookies). The cookies came out...

Update: I left the roast whole, due to pan and space constraints, seared it, and put an internal thermometer (the kind you read from outside the oven) in it. I put it in the oven at 225 6 hours before I wanted it to be done. It was an 18 pound roast, and I think it would have cooked to rare in...

Hey everyone, Just an update: I invested in several oven thermometers, and discovered that while the oven does eventually get to the right temperature, it generally doesn't reach that temperature until about half an hour after the little indicator light says its reached that temperature. I...

by the way, Andy, if you did that two roast thing, would you cook them in the same roaster pan? or not? I only have one oven...

Thanks for the replies, everyone! I'm kind of set on the slow-roasting idea, because I keep reading that it works best. That article was helpful, Andy. Thanks! I think I'm going to try 6.5 hrs and see what happens.

Hey everyone, I have a bone-in standing rib roast that I'm going to cook tonight. The butcher says its big enough to feed 18 healthy eaters; I think he said 7 ribs but I'm not sure. I'm going to sear it on the stove top and cook it at 225. I'm aiming for a temp of 130 degrees, and I have a...

Thanks for all the help, everyone! I'm going to get an oven thermometer and try that first. I'm always pretty careful about slamming doors and banging ovens, so that's probably not it.

Thanks for the advice! Adillo, what do you mean by "is the oven level"? Is there a way to check that? If I get an oven thermometer, do you thiink that would help with temperature issues? Freezing is a good idea. I'll think about that. Thanks again!

Hi Everyone, The stuff I cook in my oven usually turns out pretty well. It runs a little hot, but I've figured out how to work around that. But my boyfriend's oven is a completely different story. It seems like every time I try to cook a cake in that blasted oven, the cake falls. I've...