General Information:

1. Keep your oven door closed when baking. Use a thermometer and look through the window. Most baking problems are caused from the oven door being opened too often and the temperature fluctuating in the oven. Always start out at the lowest baking time and increase if needed.

2. Basting meats in the oven is totally un-necessary - it prolongs cooking time because it lowers the oven temperature every time you open the door.

3. Cooking meat in the oven is just like baking, except it is called roasting.

4. The bigger the roast, the lower the oven temperature should be.

5. For roasting, bring the item to room temperature first. This eliminates crusting on the meat and doesn't lower the oven temperature as greatly when you put your meat in. Always cook roasts with the fat side up. Browning beforehand is not really necessary. Remember to allow all meats to rest after cooking. Roasts should rest for 10-15 minutes before carving for ideal juiciness and tenderness.

6. Marinades: Must have three things to work properly. Once you know these three, you can experiment making your own!

A. Oil = moisturizer. If your meat is dry, it didn't have enough oil.

B. Acid = tenderizer. If your meat is tough, you didn't have enough acid.

C. All else = flavor. Soy sauce, Worcestershire sauce, etc - these add flavor.

7. A little plain vinegar sprinkled over any meat before cooking it will act as a tenderizer. Sprinkle 1 to 2 Tablespoons on roasts, steaks, etc. right before cooking. This does not affect the taste. For a delicious zing, though, try using balsalmic or wine vinegar.