"hey, guys, I'm having a dinner party next week and I want to serve a roast chicken. How could I optimize the dish? I was thinking of just a straight 60 minute @ 400 degree bird"
"well, you could do that, but why not make it more interesting? Maybe, 20 minutes of marinating in yogurt and spices with a 5 minute dip of beer can grill roasting for extra smokiness. Then skin it and cook under a brick for the next 30 minutes, while pureeing half of the skin with a bit of broth for an au jus foam and reserving the other half to toast in an oven for maximum skin crispiness? Then you get crispy skin, hearty gravy and a well cooked, flavorful bird"
"... freaking min/maxing molecular power chefs."
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