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  #1  
Old 10-25-2017, 09:11 AM
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Default Interesting “freebie” book

Got this small “teaser” mag in the mail the other day. Has a tips section, recipes, methods and the science explanations many time of food prep. I kinda dig it...

PS: Included the “Roast Potato” article for yer perusal...

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  #2  
Old 10-25-2017, 03:47 PM
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Got the same teaser issue, plus "Cook's Country"... equally as good! I ordered both subs for a year... each provides 6 issues/year for dirt cheap. Looks like a couple great mags to have in the arsenal!
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  #3  
Old 10-25-2017, 04:10 PM
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That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.
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Old 10-25-2017, 04:16 PM
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Quote:
Originally Posted by Uncle Sauce View Post
That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.
It’s all science. Grandmothers’ and wives’ tales have the rudiments but...
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Old 10-25-2017, 08:26 PM
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Originally Posted by Uncle Sauce View Post
That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.
http://www.smoked-meat.com/forum/showthread.php?t=43789
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  #6  
Old 10-25-2017, 08:58 PM
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thanks Smoke - I’ll have to try that
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Old 10-25-2017, 09:02 PM
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thanks Smoke - I’ll have to try that
Good as fried but without the grease...

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Old 10-25-2017, 09:29 PM
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Great mag. Father in Law had a stack of them in his summer house in S. Carolina. When on vacation there was the morning read with breakfast.
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Old 10-28-2017, 06:59 PM
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read that gig! cool with it Hunky Cat!
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Old 10-28-2017, 10:55 PM
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Quote:
Originally Posted by Uncle Sauce View Post
That's pretty interesting reading Rich - quite a bit of science on the perfect tater I've been reading similar material on crispy chicken wings and trying to get a crispy wing that isn't fried.


Trying this out Sunday:
First off, you'll want to sprinkle your wings with a combination of salt, baking powder, and pepper, and then let them rest, uncovered, in the fridge for at least eight hours. This seasons the wings while dehydrating their skin and increasing their pH, ensuring extra-crispy results. Then, when you're ready to get cooking, just crank your oven to 450°F (232°C), place your wings on a rack set on a baking sheet and let them cook for about 40 minutes, flipping once midway through, until they're nicely crisped and browned. 3 parts kosher salt to one part baking powder, letting them rest 24+ hours in fridge now.


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Old 12-09-2017, 11:25 PM
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I tried the Roast Potato recipe for dinner tonight. I believe it will be on the menu for Christmas dinner. They were pretty good, crispy outside and creamy inside.
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