it is my first time to use a microwave oven.want to know how to roast whole chicken in itwhat to use as ingredient, which pan to use, what to avoid to usethe store told us not to use wax paper or foilpls help!!!
If the foil has small pinholes in it, yesIf not, it should not be thereThe area above attic insulation MUST breath to allow any moisture to evapourateIf there is a vapour barrier on the warm side of the insulation and the foil which is above the blown-in insualtion does not breathe, you now have a double vapour barrier which can and will trap mosture in the blown-in insulationFoil works by reflectionFor foil to be effective it MUST be facing the warm side and have a 1 inch (2.5 centimetre) air space between the foil surface and any other materialWithout this air space, the foil is ineffective - just another conductor of heat.
why would you insulation a knee wall ?
No foil or any metal in the m/w!!! You cannot roast in the m/w; only cookYour chicken will not end up browned and caramelizedYou need a regular oven for that Perfect Roast Chicken 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges (optional) Olive oil Preheat the oven to 425 degrees FRemove the chicken gibletsRinse the chicken inside and outRemove any excess fat and leftover pin feathers and pat the outside dryLiberally salt and pepper the inside of the chickenStuff the cavity with the bunch of thyme, both halves of lemon, and all the garlicBrush the outside of the chicken with the butter and sprinkle again with salt and pepperTie the legs together with kitchen string and tuck the wing tips under the body of the chickenPlace the onions, carrots, and fennel in a roasting panToss with salt, pepper, 20 sprigs of thyme, and olive oilSpread around the bottom of the roasting pan and place the chicken on top Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thighRemove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutesSlice the chicken onto a platter and serve it with the vegetables-Ina Garten
