Melissa found this one in Thomas Keller
A while back you wondered why Ketchup is stored in the cold. You are correct that it is unlikely that bacteria or mold would flourish given the vinegar (acetic acid) content. Nevertheless, there might be concerns that oxidation of the complex mixture would alter the taste of the product. Oxidation reaction rates are decreased with decreasing temperture. Thus I suspect that refrigeration of ketchup would prolong its period of fresh taste.
Convection bake, huh. I’m going to have to make a note to be sure when I *finally* get my new stove to get one that does that.
Any other hints for high elevation? We’re at 6800 feet.
Negative nit picking on minor details is an all too common thing, especially in the blogosphere.
But I would like to
What on earth is “kosher salt” and how does that differ from ordinary sea salt?
Food is just a vehicle for butter.
And, when you’re done, you’ll find that the carcass makes a cute hat for a baby. Try it. You’ll see. Don’t forget to take pix and share.
Is that a covered roasting pan? I ask because the roasting pan I got to bake the T-day turkey in, is uncovered, so does one roast chickens uncovered too?
you can brine the chicken to keep it moist.
you just have to leave it in the refridgerator overnight, uncovered so the skin can dry.
We’re doing chicken recipes over at Daily Pundit, inspired by this recipe.
BTW, red burgundy is Pinot Noir, to all intents and purposes.
If I can’t grill it, screw it.
Kosher salt is kosher. What makes it kosher, I don’t know. But according to Alton Brown the shapes of the crystals are uneven which makes it behave differently when you cook with it. It sticks to surfaces better, or something.
Basically, Kosher salt doesn’t have iodine in it. They put iodine in regular salt to prevent scurvy, but it tastes like crap. And so Kosher salt tends to make the food taste better; it brings out the flavors without introducing the disturbing taste of iodine.
This recipe sounds great! I’m looking forward to trying it.
NOTE: When you truss that chicken, make sure you’re using 100% cotton kitchen twine — NOT any sort of synthetic — unless you like the taste and smell of melted plastic with your chicken.