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  • Re: Peking style duck

    gdenbygdenby
    I usually do plain roast, w. the skin heavily scored. My not so good spatch'd was scored, but not dried. Straight from the market, and cooked. The Serious Eats article recommends salt and bakin…
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  • Peking style duck

    gdenbygdenby
    I do duck a couple times a year. A month ago, on a whim, I spatch'd one, and the quick cook left too much semi-rubbery skin. Came across a method for Peking style duck from Serious Eats. The fel…
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  • Re: Homemade rubs

    gdenbygdenby
    I'll share some info. A few years ago, I collected around 180 rub recipes from around the net. There was wide variation. A few for beef were mostly salt. Some pork rubs were mostly sugar. There …
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  • Re: OT - boring marital debate

    gdenbygdenby
    Even if there was not a good seal, the soggy bread would have been OK if the meat had been at 130F for as little as 45 min., assuming it was not ground meat, then maybe more like an hour.
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  • Re: New Knife (Nakiri)

    gdenbygdenby
    Steel rod hones are mostly not hard enough for high end steel, and far to coarse. A ceramic hone is better. But you may make the edge angle wobble. Better to use a strop and some diamond paste to ref…
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