To be honest, I don't always plan on using my residual heat very well.

If I'd had the oven built when my kids (we have MANY) were all still home, I'd have been a lot better about planning to do that, but with mostly just two of us, we can't eat enough food to cook over the course of three days and not have it go to waste.
I figure I'm doing pretty well if we do pizza one day and some kind of roast thingy the next day.

Wiley- I pull the aluminum pan forward to the oven throat, use my gloved hands to pick the chicken up and put it on a platter, and then pick up the veggies. If I didn't pick the chicken up first, I'd probably have a "pan disaster" from it being overloaded....
Dmun, I am a big bacon fan, but I am not sure that bacon would improve most fruit tarts. Maybe apple.
I pulled a 24 pound turkey out of the freezer before Father's Day (I found it in there and since I didn't remember when I put it in, I figured I'd best use it!) We had pizza on Father's Day, I put the door on while it was still screamnig hot, and the next afternoon it was still at 500. Turkey Lurkey went in about 1:30 (unstuffed, just lemons, onions and rosemary inside) and he had his friends with him on the outside- potatoes, celery, garlic, and fennel. It was a lot hotter than I usually cook turkey, but with careful watching, it was fine. Took about 2 1/2 hours, and it was very, very good.
Leave a comment: