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Big Beef City posted:I do understand the criticism of my post. I get what you mean. It makes me think a lot of an article like this http://www.seriouseats.com/2015/10/food-styling-tips-for-home-cooks.html where its very easy for the picture to start getting really silly with all the add ons to the side.
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Aug 20, 2017 00:35
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| # ¿ May 21, 2024 11:40 |
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What on earth
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Apr 10, 2018 16:58
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Bloodfart McCoy posted:Here’s the bitch: it was nice and crispy when I pulled it out of the oven, but when I was carving it the juices and melted fat just got all over everything and by the time it hit the plates the skin was soft again This year I smoked the bird in parts, which allowed me to remove the skin from everything and roast it separately. I just laid it flat on a parchment sheet, put another parchment sheep on top and weighed it down with another pan, and then roasted it at 350 for about half an hour. Got the idea for it from the timestamp in this vid: https://www.youtube.com/watch?v=j9mr5vEZfEA&t=217s Doing it this way makes the skin come out like glass, and it stays crisp practically forever as long as there's no moisture.
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Nov 27, 2020 20:40
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The turkey is such a stupid thing, its probably one of the most impractical things to roast whole. You have multiple meats that all cook at different rates to different temps, non-uniform mass with a big cavity so that the heat penetrates different parts at different rates, a large mass so it takes more time for the heat to penetrate. Skin is even worse - its next to impossible to get skin to stay crisp even on a small bird like a quail, just because the meat underneath is going to steam. Resting, carving, serving are all going to ruin the crisp texture. Though it'll still taste great and I still like even a chewy skin - (yakitori plays on the concept well), it's ultimately not what a lot of people are shooting for. Spatchcock gets close and turchetta probably gets the closest, but I've yet to see a method that matches cooking in parts.
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Nov 27, 2020 20:46
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Bloodfart McCoy posted:All valid, but in my family as long as the meat is nice and juicy, all other issues don’t matter. Totally fair, its just one of those things that sticks in my head. Not like cooking a turkey whole to a juicy doneness and a well seasoned flavor is particularly difficult, but it always felt like people are trying to cook with training weights on.
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Nov 28, 2020 00:22
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nesamdoom posted:How bad of an idea is it to generously pour ghost pepper sauce onto a cheese quesodilla? I plan to sleep and am both worried about being miserable for awhile til bed and possibly having heartburn not letting me sleep? its definitely an idea
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Oct 11, 2022 02:55
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nesamdoom posted:I'm close to bed, tried some the sauce, and decided that i really don't wanna cry myself to sleep. I'm gonna do this thursday and let my brother smoke weed and laugh at me on skype. you are sincerely a smarter and more responsible man than i. i probably would've tried to drink my way through the heartburn. dont do that.
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Oct 12, 2022 00:33
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Phil Moscowitz posted:Feast of Seven Fishes this smoked salmon's got some legs!
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Dec 24, 2022 19:44
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I think the only Chef John recipe I've tried that I didn't care for was the sausage cheese balls one. Somehow dry and insanely fatty at the same time. I'm sure there's other stuff that I haven't tried that I also wouldn't care for (the meatloaf skull he did for halloween one year comes to mind) but he has an insanely high hit rate.
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Mar 17, 2023 22:12
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JoshGuitar posted:of crispy skin, a while back I took some chicken thigh skin, lightly coated it with salt and baking powder, stretched it out like the "bat wing" on "Waiting...", let it dry on a rack on a try for a few hours in the fridge, then baked it until crispy. It was like the chicken version of pork rinds...highly recommended. yeah it owns. i've done this with turkey skin and salmon skin before as well. i'll usually take two baking sheets, line one with parchment paper, put the skin on there, put more parchment paper on top, and then finish with the second sheet to try and keep the thing flat and uniform. its great
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Mar 29, 2023 23:28
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me and my buddies out in our dune buggies on that shepherd's pie
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Dec 1, 2023 04:02
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| # ¿ May 21, 2024 11:40 |
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made some high hydration foccacia and lobster/crab bisque for new years  
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Jan 2, 2024 01:38
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