between 10 and 12 inch skillets was so great. But I do know I have less problem oversalting food since switching from Mortons to Diamond. Now I'm wondering if my W-S thick cast aluminum roasting pan is why I have a problem with a turkey or large chicken cooking through on the bottom, although I use a rack. I don't think they make a cast aluminum pan anymore without a nonstick finish.http://online.wsj.com/article/SB10001424052748704638304575636900230543776.html
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The Dicey Calculus of Cooking. Interesting article. I didn't realize the difference in surface area
- Thread starter curious1
- Start date
florisandy
Well-known member
So there IS a reason why I couldn't (ahem) cook two birds with one stone (pun intended)...
Curious, I just printed and read this article and it's all beginning to make some sense!
If you or anyone will recall from my post above at #19412, my fresh turkey order for Thanksgiving went awry. I was considering BBQ'ing two chickens on my Weber grill for Thanksgiving but wasn't sure it would work and couldn't find a store open on Thanksgiving to even consider a larger drip pan as DawnMO suggested. It rained on Friday so that wasn't an option.
I bought two 5.5-lb. chickens for my favorite Roast Chicken Provencal that I roasted in the oven. Normally, one medium or one large chicken would take anywhere from 1.5 to 2 hours to roast with great results. I placed the chickens opposite sided and spaced them as far away as I could on the roasting rack. I used my CI's recommended Calphalon roasting pan that I've been very happy with.
The result after using my instant-read digital thermometer a few times was in the 170's or 180's in the thickest part of the leg/thigh after taking waaaay to long to cook.
I bought a box of medical rubber gloves at the drug store on Thanksgiving that I ran out of, to pick away the meat from the carcass including the back like I normally do.
After letting the chickens rest for about 25-30 minutes, I found that the backside of the chickens and some other parts were not cooked leaving some pink bloody spots on the backbone of one chicken, a leg, and running through the vein of same chicken even though I had rotated the roasting pan twice. There wasn't any pink juices, but I didn't risk pulling off the pink meat.
I've always wanted to roast two chickens to have tons of leftovers but now I know it's not the roasting pan I'm using, but the size for air circulation.
I guess I'll have to invest in a much larger good quality roasting pan one day.
Thanks for the article Curious.
Curious, I just printed and read this article and it's all beginning to make some sense!
If you or anyone will recall from my post above at #19412, my fresh turkey order for Thanksgiving went awry. I was considering BBQ'ing two chickens on my Weber grill for Thanksgiving but wasn't sure it would work and couldn't find a store open on Thanksgiving to even consider a larger drip pan as DawnMO suggested. It rained on Friday so that wasn't an option.
I bought two 5.5-lb. chickens for my favorite Roast Chicken Provencal that I roasted in the oven. Normally, one medium or one large chicken would take anywhere from 1.5 to 2 hours to roast with great results. I placed the chickens opposite sided and spaced them as far away as I could on the roasting rack. I used my CI's recommended Calphalon roasting pan that I've been very happy with.
The result after using my instant-read digital thermometer a few times was in the 170's or 180's in the thickest part of the leg/thigh after taking waaaay to long to cook.
I bought a box of medical rubber gloves at the drug store on Thanksgiving that I ran out of, to pick away the meat from the carcass including the back like I normally do.
After letting the chickens rest for about 25-30 minutes, I found that the backside of the chickens and some other parts were not cooked leaving some pink bloody spots on the backbone of one chicken, a leg, and running through the vein of same chicken even though I had rotated the roasting pan twice. There wasn't any pink juices, but I didn't risk pulling off the pink meat.
I've always wanted to roast two chickens to have tons of leftovers but now I know it's not the roasting pan I'm using, but the size for air circulation.
I guess I'll have to invest in a much larger good quality roasting pan one day.
Thanks for the article Curious.
florisandy
Well-known member
I actually have two and they have been working, but I'll get them out tomorrow
morning after I boil water for my Taster's Choice java for a test. That's easy enough!
Thanks Pat.
morning after I boil water for my Taster's Choice java for a test. That's easy enough!
Thanks Pat.
florisandy
Well-known member
Pat, my digital thermometers are in good shape after testing. It must be the surface area as
mentioned in the link that Curious posted.
mentioned in the link that Curious posted.