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pugboy wrote:I guess Peking duck next
did it in a gas infrared roaster (Charbroil Big Easy). I did treat the skin as per a recipe with the maltose syrup, soysauce solution for 24hrs and fan dried it. Also used a lil bit of baking soda on the skin, though I don't like to use much of that cause it gives the skin a metallic taste. The roaster temp was set too high and only realised after the skin burned a bit.meccalli wrote:Need to treat the skin with a maltose solution and fan dry it before roasting it. That's how you get the crispy skin. You can also ladle some hot oil on it if you decide to go that route.
The Paleontologist wrote:Hopefully shakes pull a desi and post a picture he found on google
K74T wrote:Fried rice, chow mein and stewed chicken.
shake d livin wake d dead wrote:If you had it already you'd know what it is...if not...it tastes like chicken
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