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Old 10-28-2003, 10:31 AM
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Question Turkey Roaster Appliances

I would like one of those roasters. And I'm sure DH would say, go ahead and get one.....BUT I feel like I have to justify the use of it.
I cook one turkey a year and I don't do roast beef. I'd probably do chickens in the summer in it, rather than heating up the house with the oven.
What I WOULD be interested in using it for is kind of a "chafing dish" purpose for parties, where I could put the food in that and cook it right there instead of doing those foil pans over Sterno.
Anyone have any experience using a roaster for something like that?
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Old 11-08-2003, 04:14 PM
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barbszy.. I just bought one on sale.. I am interested in that feature too.... *s*
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Old 11-08-2003, 06:56 PM
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I was given an 18 qt Nesco roaster for a wedding presents and wonders "what in the world...."
I love it!
I use it for turkeys, hams, wonder on ribs. Baked potatoes any thing you would use an oven for.
We have a huge anual swimming party every summer. I will make the meat, sloppy joes, shreded beef ( wonderful for cooking the pork or beef for the shredded meat) and then keep it warm the whole day.
In the summer I have been known to put the roaster on the back porch and cook in it saving the house the heating up.
I truely love mine and use it alot.
Hope this helps
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Old 11-08-2003, 07:11 PM
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Denise.. would you consider sharing your recipes and method of use? *s*
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Get a rise out of life!- Bake Bread!

"A hundred years from now, it will not matter the sort of house I lived in, what my bank account was, or the car I drove....but the world may be different because I was important in the life of the animals and the creatures on this earth."
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Old 11-09-2003, 03:17 AM
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Re: Roaster

I don't see what makes the roaster different from ANY oven! I had one about 20yrs ago and used it for all my oven needs. Doesn't heat the house up like the "regular oven".

Think about it. It's temperature controlled, dosen't add anything to the baking enviorment (like steam), no difference. It's an oven. You can bake cakes, meatloaf, bread, whatever. Cookies may be a problem, can't fit the sheet in ;~)

Diana
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Old 11-09-2003, 09:54 AM
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I use mine just like Diana says just like an oven and to keep the house cool I put it on a table on the back porch. But I also use mine like a giant crock pot.

For shredded beef/pork I use the cheapest cut of meat I can. Cut it into hunks about the size of both my fists together and then just cover with water. I don't season it or anything. I then set it on about 250* and let it cook like a crock pot all day or even over night. Last pool party I did 30+ pounds of meat in two batches. I then take the meat out of the broth with a slotted spoon, it will be falling apart. De bone if needed though most the bones will be inthe bottom of the pot. Put the hunks in a zip lock bag adn squich away, it shreds right up. No need to pull with forks. I drain the roaster put the meat back in season and add any sauce and then set the thing on the lowest temp and it will keep it warm the whole day. I always get raves like I went to so much trouble. NOT!

I also love to cook ground beef in mine. I will buy 15-20 pounds of meat when on sale. Place the hunks whole in the roaster, cook again on 250* until the meat is done through. Take it out in hunks just and just like the shredded meat squich it in a ziplock bag to break up. I then season it salt/pepper/garlic/season all/ minced onion etc. Put it in smaller zip lock bags and freeze. Then when ever I need cooked ground beef (tacos, spegetti, sloppy joes, chili whatever) I have it ready to go. ANnd only had one mess to clean.
I do this same idea any time I brown ground beef but in the crock pot. I always cook it whole hunks on low most the morning and then squich in the baggie. All the grease is contained is the crock pot no splatters. The meat is well drained because it comes out in one hunk and you don't have to stand there stirring it.

I will say the biggest draw back to the roaster to me is cleaning it. Mine has a removable enmanal insert, but the thing it about to big to fit in the sink. (Any one else noticed ow well that Dawn power disolver works ? )
And you will need to be feeding a crowd.
I have an awesome recipe for ribs I will get posted later this afternoon.
Smiles to you all
Denise
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Old 11-09-2003, 03:10 PM
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Shawn... thanks for the link... *s*
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Get a rise out of life!- Bake Bread!

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Old 11-09-2003, 03:40 PM
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OK, here is the report on the "Maiden Voyage" of my roaster oven.
I did a Perdue Oven Stuffer in it. In my regular oven the birds of that size take 2 1/2 hours so I planned for that length of time. After 2 hours when I checked it on the 3rd baste, it was not yet done....at 2 1/2 it had "exploded" almost like the turkey on "National Lampoon's Christmas Vacation"

The wishbone actually broke itself in 2.

The meat was not as moist as it normally is when I roast in the regular oven. The skin was mushy, like it gets in a crockpot, not crispy.

Dh still wants me to do the Thanksgiving turkey in this. I will have to be very careful of timing.
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Old 11-09-2003, 04:42 PM
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barbszy.. oye!
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Get a rise out of life!- Bake Bread!

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Old 11-09-2003, 04:49 PM
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Jeannie.... I am hoping that since I customarily brine my T-giving turkey, it will be OK. Maybe I should have done the chicken on a slightly lower temp. I'm going to give it another shot.

Just curious--I was thinking about this tonight as I cleaned up the roaster (VERY easy cleanup BTW)--when I make a ham I like to boil it, with cabbage. Wonder if I could do a boiled ham in this?
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