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I purchased Barbara Kafka's Roasting Cookbook, and am perplexed.
Her theory is that one can cook anything in a super hot oven for a short period of time and it is better.
Chicken: She recommends a 500 degree temperature. Heck, the only thing I've ever cooked at that temperature was a Pizza. Have you ever seen a chicken at 500 degrees, the fat pops and splatters all over the oven, and eventually smokes and burns.
Vegis: She recomends a 475 degree oven which burns most squashes, carrots and the like.
I have a lot of respect for her, but I haven't got a single recipe to work out at those temperatures. Is she wrong, or am I just nuts.