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Well I guess it can be browned at the end of cooking with 10 or 15 mins at a high temp. Let me k ow how the Heston technique works out please?
I'm planning to use mine for cooking chicken, the way Heston B. did last week on the tv. Brining it overnight to add moisture, 60g salt per litre of water. Roast 90c 1.5 hrs, to test it's cooked use a probe to 60 degrees, rest uncovered 45 mins. It looked so succulent and tasty.
Quote from: Terramamba on January 29, 2012, 04:30 PMI used Heston's method at least four times about 5 years ago. So I gave it a fair crack and decided 'never again' because I found I prefer non-brined poultry. This was for roast meals. Perhaps it would be different if brined chicken is submerged in a curry sauce. The chicken/turkey didn't taste salty or anything but it completely alters the texture and, I reckon, the taste. I wasn't persuaded. I'll be interested to hear what you think.Hi George!Thanks for that, I'm a little unsure about marinating the chicken to start, not sure what the brining will then do? I shall give it a go anyway
I used Heston's method at least four times about 5 years ago. So I gave it a fair crack and decided 'never again' because I found I prefer non-brined poultry. This was for roast meals. Perhaps it would be different if brined chicken is submerged in a curry sauce. The chicken/turkey didn't taste salty or anything but it completely alters the texture and, I reckon, the taste. I wasn't persuaded. I'll be interested to hear what you think.