Quite good. Much like other combos I use often. Be sure to adjust cooking times for size of meat and lower time for sure with skinless boneless type.
Hints from an old gal to newbie cooks... get a good meat thermometer with the digital part outside the oven..it rings when reached desired temp. Do not put probe near the bone. Also allow for carry over temp rise while resting out of oven. I usually go to reading of 159 and it works at 165 as recommended by some, you will likely overcook and dry. Another tool I love is a meat injector that I use for many things to inject marinade or melted butter or flavored oils into meat for flavor[as calorie-wise as you like, even fruit juice is good] Hope this is helpful to some of you from a 72 yo Granny!!
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Quite good. Much like other combos I use often. Be sure to adjust cooking times for size of...