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On Jul 24, 2006, at 18:21, Martin Frost wrote: >> 3) The crackling didn't crackle, even after removing and sticking >> in a hot oven on its own. I'm not sure why. > > If you're using an electric oven it might not have heated up as > quickly as you expected, so even if you gave the skin 10-20 minutes > not much of that may have been at a sufficient temperature. You can > always use a grill to produce a really fierce intense heat to > crackle the skin after you remove it. I usually take the skin off when the meat comes out of the oven, salt it heavily on both sides and give it 5-10 mins at an insane heat, while the meat is resting. Plus, if you want to do really swish^W pretentious things, like cut it into portion-sized squares, it's easier to do when it's half-done. Tom.There's stuff above here
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