So who normaly cooks a Sunday Roast, then?

[Blandmum]

We have one 3 weeks out of 4 on average. We have the full deal, proper roast, roasted potatoes and real gravy. add on 2-3 other veg, and a gglass of wine for the cook . We all love it

me me me - or should I say dh

My Mum!!!

us

What do you usualu have then?

My favorate is chicken. I'm also rather partial to a ham, with mashed taties veg and some cheese sauce (not a roast, but often what we have on the 1 day out of 4 I dodn't do a 'real' roast)

we do normally. but it's at 5 o clock (dh gets his when he comes home at 6ish)

I also cook them midweek, normally a couple of times during the week. We're having one tionight actually ( I find the meat cheaper in a joint than as chops)

my faves are chicken and pork

DH cooks it,also probably every 3 - 4 weeks .

We love to see Autumn coming, as we feel there is something intrinsically wrong with eating a full roast with all the trimmings when it is bright outside.

Same reason Chinese or Chinese takeaway doesn't feel right in daylight.

Favourite has to be rib of beef.........drool...

LGJ

reasaonbly regularly - probably 3 out of 4 weeks.

We tend to do it nearly every Sunday (probably 3 out of 4 weeks).

DH and I take turns to do the cooking - he's probably better than me, though.

Sometimes have one mid week as well (something quicker like roast chicken breasts)

Me and DH both love lamb!!!!

we often have a leg of lamb (de-boned and smotherd in garlic and herbs), or a piece of topside.

Often have chicken as fussy ds1 likes it.

Sometimes we have pork loin and occasionally roast ham

shifts working means we only really maybe have one once a month, and then probably not on a Sunday.

roast chicken is a more midweek meal in our house

with leftovers the next day

we usually have whatever has been on offer/reduced that week

we usually have whatever has been on offer/reduced that week

We do in the winter, but not in the summer as we're always at the beach.

are you like Heston Blumenthal in the kitchen though, MB, do you call the family in when the meat is metamorphising into carbon round the edges and do you test the ph of the sprout water to see if they're done

bless you

If dp didn't spend so much time down the pub we'd have one every Sunday. Quite often we'll have one during the week but I get fed up cooking a roast at 9:30pm and dd's always in bed anyway so never get's to eat my roast dinners.

We have one every nearly Sunday. Roast chicken is a favourite but we also like beef and lamb. Have to have yorkshires with every roast. Have chicken probably half the time - I like to make stock with the carcass.

No, but I do explain to the kids in school why egg whites turn opaque as we study denaturation!

Anbd that the 'bubbles' in bread are caused by CO2 from the anaerobic respiration of the years.....saddo that I am!

not sad at all

tell me more about the albumen denaturation

OK....you did ask. Protiens all have a complex three d structure. The shpae of the protein is decided by the order of amino acids in the protein chain. there are 20 amino acids and they all have slightly different properties because of their chemical make up.

The chain of amino acids can form iteself into two simple structures, called alpha helix and the beta pleated sheet. These are held together by mintute differences in chage between the amino acids, slight positive bonds to slight negative (called hydrogen bonds). These can then be 'super organised' into very complex three D shapes. These are also held together hydrogen bonds, bonds between sulphur atoms and the fact that some amino acids like water more than others!

Hydrogen bonds are rather weak, they are the 'post it notes' of bonds, easily made and easily broken. When you heat an egg white they break, and the protien unfolds. Changing its shape changes its properties, goes opaque and harder.....amazing isn't it!

You and I can only exsist because of minute shifts of electron clouds in amino acids....how mind blowing is that!

Thanks

it is mind blowing indeed, I do wish I had paid attention in science lessons, I was always rather sceptical and Mr Baker who did chemistry had a glass eye and it was somewhat off putting

Where would a good website be for a lady of a certain age to re-aquaint herself with science?

and to answe the original question, no I don't do sunday roasts, but I have 7 kilos of pork shoulder in the freezer and I'm going to slow roast them with a honey and chilli glaze for NY day