Comments on: Bake or roast? Now there’s a question.

By: Turning up the heat | The Cook and the Curator | Sydney Living Museums

Turning up the heat | The Cook and the Curator | Sydney Living Museums — Fri, 27 Jul 2018 03:56:12 +0000

[…] and the rest on heats ranging from a high to a low simmer. Add to that the small, 2-shelf oven, and suspend a roast in front, and you have a considerable amount of cooking […]

By: Herm Sprenger System 4 Stirrup Irons 5 1/8 |

Herm Sprenger System 4 Stirrup Irons 5 1/8 | — Tue, 02 Feb 2016 15:20:02 +0000

[…] read MORE […]

By: The old boiler | The Cook and the Curator | Sydney Living Museums

The old boiler | The Cook and the Curator | Sydney Living Museums — Wed, 08 Oct 2014 22:07:16 +0000

[…] the richly browned skin of a roasted (oops – baked – we’ve already had that debate here with the Curator), chicken, and rich moist stuffing within, even though we know they’re the […]