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Tempranillo

Tempranillo

HERE's a link showing what is fairly common in cooking the chicken now. Note the photos of the final product with a bite out of it. The judges will take one bite and they expect their teeth to go straight through. Any hint of the skin being pulled off the meat and you lose serious points. I suspect that crispy skin simply will not do this, it has to be braised. I have been scraping the skin then jaccarding it and attaching with an egg white wash. I ran one test with olive oil instead of butter/margarine, and it was ok, I plan on getting some almond oil to try adding flavor. I guess I should test the chicken stock lots of places say is a substitute for the butter/margarine, but never actually use it.

 

I did make some great ribs yesterday, so, not many worries there. I am using an Americanized sauce that is vaguely Chinese.

 

In a previous test, I made them too spicy by using a rub consisting of: ¼cup white pepper, ¼cup dry ginger, 1TBSP kosher salt, 1TBSP brown sugar. It was actually spicier than I thought possible without any chile peppers. So, I've changed it to be equal amounts of each ingredient, by weight - I decided that I needed to get serious about getting things perfect.

Tempranillo

Tempranillo

HERE's a link showing what is fairly common in cooking the chicken now. Note the photos of the final product with a bite out of it. The judges will take one bite and they expect their teeth to go straight through. Any hint of the skin being pulled off the meat and you lose serious points. I suspect that crispy skin simply will not do this, it has to be braised. I have been scraping the skin. I ran one test with olive oil instead of butter/margarine, and it was ok, I plan on getting some almond oil to try adding flavor. I guess I should test the chicken stock lots of places say is a substitute for the butter/margarine, but never actually use it.

 

I did make some great ribs yesterday, so, not many worries there. I am using an Americanized sauce that is vaguely Chinese.

 

In a previous test, I made them too spicy by using a rub consisting of: ¼cup white pepper, ¼cup dry ginger, 1TBSP kosher salt, 1TBSP brown sugar. It was actually spicier than I thought possible without any chile peppers. So, I've changed it to be equal amounts of each ingredient, by weight - I decided that I needed to get serious about getting things perfect.

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