Microplane.
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Thanks.
Oh for fucks sake. I just spent like 20 minutes grating 2 tablespoons of ginger and like 50 seconds for 4 with the microplane. Any chance you wanna spend a week in a cornfield and teach me how to make my life easier?
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So, in theory, could you just replace a grater with a microplane?
Chicken tikka masala for dinner tonight. This might be my favorite meal. But it takes forever to make. Yummy.
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I have two questions about duck/pigeon/quail prep
- is it okay to not have crispy skin in favour of a sticky glaze? When I made my pigeon, I used 375F and really glazed. The skin wasn’t crisp, but was soft (not rubbery), slightly sticky from glaze and flavourful. This morning. I did roast duck with a similar treatment but roasted at 425. The skin was beautifully crisp with some separation between fat and skin, but the glaze kind of burnt and flavourful was mostly lost
- How do I get flavours into the meat when I am roasting on the crown. I used a spice blend that’s 1tbsp salt, 1.5tbsp bee pollen 2tsp pumpkin spice and a bit of fennel seed. Salt was the only flavour that got in. I’m thinking maybe it’s not worth roasting on the crown.
I was really disappointed with the duck. I thought it tasted very nice as generic “roast duck”, but didn’t meet any of my objectives
1.) When are you adding the glaze? I’d crisp up the skin at a higher temp, then drop it and start brushing the glaze on then.
You can also rub the skin with salt and baking soda and let it dry, uncovered in the fridge overnight to help with the crisping.
2.) My first thought is a brine. Or a compound butter under the skin for the fat-soluable flavors.
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My wife does that with turkeys and its awesome.
Unrelated to quote:
Pizza.
I also rolled pepperoni into the crust instead of folding, which turned out really good.
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Yummers.
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I brushes it on a day before roasting, then another layer right before baking, like with peking duck.
With the pigeon, I glazed during baking, but I didn’t do it with the duck because I noticed the glaze was already burning.
I didn’t end up dropping the temp. 425 for 8min, noticed the skin was burnin, dropped to 375 for ~15 more min (took it out when internal temp was 124 at thickest part)
I think your suggestion would solve the issue
I had it in the fridge uncovered for 10 days to age.
Does this work with duck breast?
I thought about brining but my pumpkin spice is a powder and idt the bee pollen flavour would have come through
Innovation
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Thanks! For me, its piece by piece (
).
First I had to figure out that you shouldn’t put the sauce on first. Now I can play around with other fillings rolled in.
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Yeah, fat renders quickly at 425f, but sugar burns at anything over 350f.
Baking soda changes the pH of the skin and does cheffy stuff to the proteins which makes it crispier.
At a certain level, flesh is flesh.
That’s why you use different mediums to carry fat-soluble or water-soluble flavors. And why cooking with alcohol works so well because it can do both.
Also adding a finishing dusting can make the flavor pop.
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My son keeps telling me to do the stuffed crust string cheese. I don’t think I have it in me. Lol
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I will. If they can do it, so shall I. Pepperoni was a big hit though. I’m usually the crust disposal, but there wasn’t any to even dispose of tonight.
I used to work at Dominoes when they were making these and it was a pain in the ass. You had these special plastic rings to put it together just right.
On a funny note, anytime a cop came through with an order we would make a bacon, ham, and sausage pizza by “mistake.” 5 minutes later they would complain and we would have to make their actual order.
We thought we were being clever, but now I think the cops realized they could basically get a free meat lovers pizza anytime they came through.
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Thats where I’m at with it! Sounds awesome! Why can’t people mess with welders like that?
I use my pizza screen as the template, a piece of parchment over it, and just try to make the dough evenly larger than the screen around, then roll it up on to to the screen. The parchment keeps it from sinking in and baking into the mesh. Also part of my learning curve.
