![]() ![]() At least not for a long, long, long time. A watched pot may still boil, but a wet bird won't brown and crisp. Remember one of the basic tips for a crisp skin on the T-day bird is to pat that chickadee dry before placing it in the oven. Moist heat won't do it, rather, it'll have the opposite effect. ![]() My point was, well, one of them, was that the basic concept in cooking something brown and crisp, short of deep frying, is to apply dry heat to it. ![]() We're not at the stage of the Jetsons and Star Trek with their Food-o-Matics! :) The skin CAN get crispy, but it's not going to happen by default. (heavy sigh) We're talking about a cooking appliance here and it'll do different things depending on what you instruct it to do. Now I know I won't remember all those great things. Now I'm beginning to suspect a conspiracy. Ever more pearls of wisdom were being typed and part way through that up pops the BSOD. Couldn't handle so much wisdom in one page presumably. Had completed a brilliant post and was just going to hit preview and CLUNK! The computer overheated and shut down. ![]()
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