loud-ninja
Here to point out the illogical
You should try it. Before you season your chicken. Could be a whole chicken or wings and other parts. Dump a cup of boiling water on the chicken. Then go ahead and prep it for cooking.
What Are You Cooking for Dinner Tonight??
- Thread starter Loquacious
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I’m not gon even lie to you buddy. I’m never, ever doing this. Thanks for the intel though.
SneakDZA
Liberal Pronouns
I made peking duck once but the recipe called for hanging it in the kitchen for a day if I remember correctly. That shit seemed sketchy to me but since these chinese places are charging like $40 for half a duck around here I might have to revisit that. Maybe I'll try the boiling water technique to speed up the process a little bit.
loud-ninja
Here to point out the illogical
Peking duck is like a 2 day process at least. Some do 3 days.
You fill the cavity with either aromatics or some create a thick marinade
You get an air pump and fill the duck with air to seperate the skin from the meat.
Then you get maltose and vinegar. Boil it. Pour it on the duck . That will tighten the skin.
Then hang the duck on your refrigerator for 1-2 days. If you cant hang it, you can use a roasting rack. This will air dry the duck
Now it is ready to cook. The skin should be crispy.
loud-ninja
Here to point out the illogical
I forgot some ingredients so i didnt do peking duck. I just roasted it. I stuffed the duck with oranges, onions, garlic and parsley
Duck fat potatoes
Duck fat potatoes
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loud-ninja
Here to point out the illogical
Got my duck grease as well. Some of it is water. The grease should rise to the tip so if can separate it
loud-ninja
Here to point out the illogical
I steamed the broccoli in my crock pot but had it in the crock pot until every thing was done.
Think of duck fat the same way people use pork fat. They call duck fat liquid gold. I save both for different recipes. Potatoes in duck fat is popular. It is a game changer. Duck fat has a potent taste. Shit is just different. You can use it to also fry chicken. Among other things.
Next time I do some turkey/chicken wings in the oven or fry em in gone give the boiling water a try
Nicky dimes
Active Member
I’m sure it’ll be good, but I have to think you’ll get a better result with oil,, or duck fat lol
You mean pour boiling oil on the chicken before cooking?
Nicky dimes
Active Member
Naa lol after.
loud-ninja
Here to point out the illogical
Putting cold oil on the skin doesn't do anything.
The hot water helps tighten and shrink the skin, effectively reducing excess fat and moisture. This is important because the presence of moisture and fat can hinder the crisping process
The hot water helps tighten and shrink the skin, effectively reducing excess fat and moisture. This is important because the presence of moisture and fat can hinder the crisping process
Nicky dimes
Active Member
I was thinking more like basting real quick for the extra crisp
@Nicky dimes you came in here trying to remix what @loud-ninja saying.....
so for the record @loud-ninja pour boiling hot water on the skin then season and cook like you normally would correct?
so for the record @loud-ninja pour boiling hot water on the skin then season and cook like you normally would correct?
@Nicky dimes I'm gone need you to post some plates up
loud-ninja
Here to point out the illogical
Yes. That is the short method. I use it. One thing i havent tried was air drying it afterwards.
Here is a long method i havent tried.
Nicky dimes
Active Member
Lol I don’t want no smoke.
Baking chicken/turkey not really my forte so I haven’t heard about this technique. I can see what he saying though . My mind just went straight to what I would do to make the skin crispy.
