Moist heat won't do it, rather, it'll have the opposite effect. My point was, well, one of them, was that the basic concept in cooking something brown and crisp, short of deep frying, is to apply dry heat to it. We're not at the stage of the Jetsons and Star Trek with their Food-o-Matics! :) The skin CAN get crispy, but it's not going to happen by default. (heavy sigh) We're talking about a cooking appliance here and it'll do different things depending on what you instruct it to do. Now I know I won't remember all those great things. Now I'm beginning to suspect a conspiracy. Ever more pearls of wisdom were being typed and part way through that up pops the BSOD. Couldn't handle so much wisdom in one page presumably. Had completed a brilliant post and was just going to hit preview and CLUNK! The computer overheated and shut down.
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