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Which Cooking Are You?


luvdunhill

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32 minutes ago, grawk said:

I’m not interested in dealing with cleaning up after that

I take it you've never used a wok to deep fry, then, as there is very little.  The shape of the wok, and the seasoning on a good carbon wok, means that you use very little oil, it doesn't splatter outside of the wok, and the oil slides right out when you're done.

I'm not interested in deep fried wings, so I'm good with Grawk's version.

I take it that you don't like wings at restaurants, then. 

 

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I dry brined and organic turkey breast, getting ready to wash and pat dry.  I'll rub it with olive oil and re-season the skin a bit.

I'll roast it at 425 F for 25-30 minutes for crispy skin then turn it down to 325 F and cook it until it reaches 165 F

Do you all think that's a good plan?

 

IMG_0777.JPG

Edited by sbelyo
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4 hours ago, sbelyo said:

I dry brined and organic turkey breast, getting ready to wash and pat dry.  I'll rub it with olive oil and re-season the skin a bit.

I'll roast it at 425 F for 25-30 minutes for crispy skin then turn it down to 325 F and cook it until it reaches 165 F

Do you all think that's a good plan?

 

IMG_0777.JPG

Yes, but throw out the turkey first! ;)

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