Re: [Avid-L2] Re: it's that time of year...

remember to thaw before frying. boom.
b

On Nov 15, 2012, at 2:37 PM, ksirul wrote:

> Just throw the bird in a vat of boiling peanut oil and be done with it! Yum!
>
> --- In Avid-L2@yahoogroups.com, Wilson Chao <wilsonchao@...> wrote:
> >
> > Mark Bittman writes today in the NYTimes about the "2-D" turkey -
> > it's partially deboned and flattened:
> >
> > "A fast, crisp-skinned bird, moist and not overcooked"
> >
> > "It takes a little work at first, because it's a little more physical
> > than other techniques: you have to remove the backbone, flatten the
> > breast and dislocate the thigh joints from their sockets."
> >
> > "The reward is a lovely roasted bird with a not-overcooked breast and
> > perfectly done legs; it also cooks in about an hour — yes, you read
> > that right: an hour."
> >
> > http://www.nytimes.com/2012/11/18/magazine/the-2-d-thanksgiving.html
> >
> > I first tried this technique 3 years ago; pictures here:
> >
> > https://picasaweb.google.com/111504630157224273132/Turkey2009?authkey=Gv1sRgCMqCib6swYid3AE#
> >
> > That was a 9.5 lb. turkey, and when spatchcocked it was about 2" high.
> > (Unlike Bittman, who flattens the breastbone, I removed it.) It was
> > perfectly cooked after 46 minutes in a 450 degree oven.
> >
> > Good times!
> >
> >
> >
> >
> >
> >
> >
> > On Thu, Nov 15, 2012 at 9:38 AM, jeffsengpiehl <jeffsengpiehl@...> wrote:
> > >
> > > http://thechive.files.wordpress.com/2012/11/foodception-food-within-foods-11.jpg?w=920&h=769
> >
>
>




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