THÔNG TIN TÀI LIỆU
POULTRY COOKING METHOD 2 (If You’ve Got Time to Spare): DIVIDE and CONQUER You’ll need to know how to break down a bird to use this method (or, to make it far easier, just buy parts individually at the store), as well as being completely willing to kiss any Norman Rockwell dreams of picture-perfect roast birds good-bye Separating the legs and the breasts from each other makes it a very simple matter to roast the parts together, removing the breasts from the oven once they reach their final temperature and cooking the legs until they reach theirs After allowing everything to rest, all you need to do is bang the oven up to a raging 500°F, throw everything back inside for a few minutes to crisp up the skin, and dinner is served To maximize even cooking, I make sure to cook the parts in a very gentle oven—as low a temperature as I have the time and patience for (see here for an explanation on why a low oven promotes even cooking) For the best results, it’s always better to leave the breast meat attached to the bones and the skin on when you roast the breasts This has nothing to do with any kind of mythical exchange of flavor between bones and meat (see “Bones,” here) and everything to do with exposed surfaces The more surface area of the meat is exposed, the more moisture it’ll lose, but the bones and skin help insulate the fragile white meat, preventing it from drying out The bones are much easier to remove after cooking, if you’d like to so, and you can always pull off and throw out the skin if you don’t want to eat it (or, better yet, pass it on to someone else in the family who’ll be happy to take it off your hands) This method also has a few advantages: namely, that you’re not anatomically limited (you want legs and breasts?—no problem!), and the bird is less cumbersome to move around Once it’s butchered (or, even easier, just buy the parts you need prebutchered), all of the pieces are easy to pick up with tongs or your hands If you want to really go the extra mile, this method also allows you to cook the breasts and legs by two completely different methods (see Thanksgiving Turkey Two Ways, here), giving you more options at the dinner table ...here) and everything to do with exposed surfaces The more surface area of the meat is exposed, the more moisture it’ll lose, but the bones and skin help insulate the fragile white meat, preventing it from drying out The bones are... easier to remove after cooking, if you’d like to so, and you can always pull off and throw out the skin if you don’t want to eat it (or, better yet, pass it on to someone else in the family who’ll be happy to take it off your hands)... limited (you want legs and breasts?—no problem!), and the bird is less cumbersome to move around Once it’s butchered (or, even easier, just buy the parts you need prebutchered), all of the pieces are easy
Ngày đăng: 25/10/2022, 22:55
Xem thêm: