Sunday, June 18, 2017

duck roasted

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/

how to roast a duck

key seems to be turning

  1. Score the skin, cut off excess fat, and poke it all over
  2. Salt and truss
  3. Roast at 300 degrees for 1 hour, breast-side up
  4. Poke, flip, roast for 1 hour, breast-side down
  5. Poke, flip, roast for 1 hour, breast-side up
  6. Poke, flip, roast for 1 hour, breast side down
  7. Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
  8. Brush with glaze
  9. Finish at 400 degrees for 5-7 minutes
  10. Rest, carve & serve

Saturday, June 17, 2017

PRESSURE COOKED RAW VEGGIES

SMALL CABBAGE HALVED
HALF A DOZEN CARROTS IN 3 INCH PIECES
TWO ONIONS QUARTERED
TWO RED PEPPERS STRIPPED
SPRINKLE OF INDIAN SWEET SEEDS  KALA JAKA  cumin
TWO CUPS OF WATER
MANUAL SETTING  FOR 8 MINUTES OF STEAM

Let the steam reduce itself.

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afterwards.
I could do with less water.  Perhaps just a cup is enough.
I could do with 6 minutes of steam next time.
Don't go too heavy on the cumin seed. It is pretty full of flavor.  E  liked it, just not the carrots.  She is not a great fan of carrots. 
The smaller cabbage was a good pick.  It did not dominate tastes.

Thursday, June 8, 2017

Slow Cooked pea soup

11 cups of water to 4 and a half cups of peas. 

Could have used a bit more water.  Try 13 cuts.  Peas could use a lower carb rate.  I won't have them very often.

Sunday, June 4, 2017

This ink has us cut the chicken in half and then push it down to break the backbone and flatten it out.  It also suggests leaving the seasoned chicked in the refrigerator for a time to get crispier skin.
https://www.nytimes.com/2017/06/02/dining/roast-chicken-spatchcock-butterflied.html?ref=dining