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To: Sawtooth who wrote (108980)11/23/2001 6:45:36 PM
From: Jon Koplik  Read Replies (1) of 152472
 
Off topic -- re : coefficient of crispy skin on a cooked turkey -- I though that the crispiness factor is determined by how much fat is already underlying the skin.

For example -- the skin on a cooked duck or goose always tastes wonderful (I think), no matter how one cooks it.

I assume this is just because of the way ducks and geese are.

If you are saying that serious considerations are involved regarding the flavor of the skin on the cooked bird ... well, then that is another whole area of thought.

Jon.
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