The typical recipe for seared duck breast calls for the duck skin to be scored and the duck seared skin side down. Rendered duck fat is skimmed out constantly. The breast is then flipped to cook the flesh side. Sometimes the duck is finished in the oven.
What if there is a more foolproof way? Read More
Here are the results of both the belly (top) and the trotter. You can see that there is a bubbly texture on the belly skin and its GBD (golden brown delicious). Meanwhile, the trotter skin is burnt, unattractive and tough.
My posts have been sparse to say the least. Why? Well, I think I’ve lost track of why I was writing in the first place (See what this blog is about). Originally, it was about documenting my growth as a professional cook. I wanted to post my ideas to the public. Ideas that would otherwise be relegated to a small notebook in my back pocket. At some point in the last few months I started to post entries only if I thought there would be some broad appeal. The fact is, by not writing about less “interesting” things, and documenting my failures, I am cheating my future self of valuable lessons.
This post is back to my roots in two ways. First, is what I just mentioned. Screw you guys (sorry) but I’m writing for me – though I do hope you find some of this stuff interesting. Second, I’m ashamed to say, as a full fledged Chinese immigrant, that I don’t have a firm grasp on Chinese cuisine. I decided here to learn about Chinese pork belly and see how I can incorporate its techniques into my cooking.
What is there to say about Chinese pork belly. Tender meat and CRAZY crispy skin. Read More
Chicken skin. If you’re the type that doesn’t like eating chicken with the skin on, I’m going to let you in on something – you’ve never had it prepared right. A well cooked piece of skin on a pan fried chicken is like a thin cracker. A hard, crispy contrast to the moist and tender meat. Read More