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Crispy skins in roaster ovens

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Dazi:
Nope, you are never going to get crispy skin in that roaster.  The meat is amazingly tender and juicy though.  The problem is the moisture staying trapped that makes it so juicy, keeps it from getting crispy.

In an oven you get more dry heat and space for the moisture to get away from the meat.  Even so, you still have to remove the lid or foil the last 15-20 minutes in the oven to get truly brown crispy skin.

As to the bird shown in the picture, there is an art to making food look appetizing to consumers.  It involves camera angles, food dyes/paint and blow torches.  Most of the food isn't cooked or not completely so, then tinkered with to make it beautiful. I remember watching some show on how they make commercials for fast food places...none of the food that was used was actually safe to eat.

Amara:
Hahahahahaha. Food photography, yes. It's a stinker. Check out these sites for some hilarious (or horrifying) "underground" stories.

http://www.pixiq.com/article/food-photo-tricks

http://www.divinecaroline.com/38/81312-motor-oil-cotton-balls-food

Dazi:

--- Quote from: Amara on December 24, 2012, 02:04:50 PM ---Hahahahahaha. Food photography, yes. It's a stinker. Check out these sites for some hilarious (or horrifying) "underground" stories.

http://www.pixiq.com/article/food-photo-tricks

http://www.divinecaroline.com/38/81312-motor-oil-cotton-balls-food

--- End quote ---

this was the one I was thinking of 

http://www.youtube.com/watch?v=fUjz_eiIX8k

jpcher:
Those food tricks are amazing! I remember seeing a show (years ago) where they used soap bubbles instead of whip cream (or some such thing) because the whip cream melts under the hot lights too quickly in order to take the shot.


I guess the roaster oven is just a huge crock-pot? Which is deceiving in itself because of the term "roaster."

I always thought that it was just a small oven.

Learn something new every day!

Dazi:
snip


--- Quote from: jpcher on December 24, 2012, 04:11:09 PM ---I guess the roaster oven is just a huge crock-pot? Which is deceiving in itself because of the term "roaster."

--- End quote ---

Pretty much.  I think the only real differences are the name and the wire rack in it.  I have a 5 or 6 quart crock-pot that I cook chicken in often.  It just falls off the bone, but it's nearly impossible to get it out in one piece (it does make mouth watering delicious chicken for dumplings or chicken salad though).

When I want crispy, it has to be done in the oven.

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