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To: Sawtooth who wrote (108980)11/23/2001 6:45:36 PM
From: Jon Koplik  Read Replies (1) | Respond to 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.



To: Sawtooth who wrote (108980)11/23/2001 7:27:45 PM
From: Maurice Winn  Read Replies (2) | Respond to of 152472
 
OT... [ = On Turkeys ] <baste the bird with extra virgin olive oil > Cold-pressed too? Unless it has oxidation inhibitors added, you can forget any imagined health benefits. Even with oxidation inhibitors, the point of cold-pressing is lost if it's used for basting a roast. Butter is better. I like my olive oil, but butter tastes nicer for some things.

Mqurice


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