Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
Author:Harold McGee [McGee, Harold]
Language: eng
Format: epub
Tags: General, Reference, Cooking, Courses & Dishes
ISBN: 9780143122319
Publisher: Penguin Books
Published: 2012-10-30T05:00:00+00:00
To obtain a crisp skin:
Start with a kosher or halal bird or one labeled “air-chilled,” which is not soaked in water during processing.
Predry the skin by cleaning the bird the day before and leaving uncovered on a rack in the refrigerator.
Oil the skin, and don’t baste with a water-based liquid.
Cook in a hot oven. Prebrown quail, squab, and other small birds in a frying pan, and then cook through in the oven.
Cut the skin from the bird as soon as it’s done, to separate it from the steaming meat underneath.
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