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Pastimes : Don't Ask Rambi

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To: Rambi who wrote (52874)	7/2/2000 1:03:24 PM
From: Jacques Chitte	Read Replies (2) of 71178

Skin on chicken makes a huge difference in my experience. And it can always come off at the table. I never could eat chicken skin. But I wouldn't remove it before the oven. A whole chicken has a certain flavor that can't easily be captured with pre-mangled bird parts. About that standing rib roat. Temperature sequence is EVERYTHING. I should find my "Cook's Illustrated" that neatly lays out the art and science of beef rib roasting. Do you know how the restaurants do it? (Well, part of it is they use untrimmed meat in this thick mantle of pure white runny goodness.) They briefly sear the roast to get that golden crust. Then they move these hunks of beef to a very cool oven with a steam tray - 160 to 200 degrees; we're talking Texas dashboard here, not even a "real" oven - for eighteen to twenty-four hours. This graduates the meat to this divine uniformly pink color and texture. Dang. I'm hungry now. Off to do some domestic damage control. Helen picked open a full diaper, and now there are these wet "breadcrumbs" all over the place. Hansel and Gretel would be proud.

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