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On 9/2/2019 at 8:17 PM, blue_dolphin said:Hmmm. I always do chicken thighs, bone in, skin on, on steam bake @ 425 F for 20 - 30 min, depending on size. Since the steam avoids drying, I'm not sure I see the value in the proposed hybrid system.
The way I do them as well. The pre-salting is nice too.
On 9/2/2019 at 8:17 PM, blue_dolphin said:Hmmm. I always do chicken thighs, bone in, skin on, on steam bake @ 425 F for 20 - 30 min, depending on size. Since the steam avoids drying, I'm not sure I see the value in the proposed hybrid system.
The way I do them too. The pre-salting is nice too.
By Andrew Fenton,
