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Hey Tom, somehow i missed bumping into you at QS Europe. Hope you had a good time, and if i'm london or you are back in amsterdam, would be great to meetup and swap notes. greets, james
Toggle Commented Nov 28, 2011 on Quantified Self 2011 at Tom Hume
coming back to the salt crush-ish chicken i talked about above, you asked how did the skin come out? It's crispy as of course the salt has acted like a sandstorm across the sahara and ripped out the moisture, although i can imagine some ovens might screw with that.
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I generally add a lot of salt to the top of my chicken almost like a salt crust, which is what it turns into once my bird is cooked. I also let it rest for 15 minutes. I should add that i then crack away excess salt from the skin before serving. Alternatives are adding all the other fragrances into the cavity or butters under the skin, but i keep turning back to the minimal version.
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