Originally Posted by
LapLap
Nice work! Looks delicious.
I have taken to Mandy Lee’s advice on crispy chicken and to get the skin just so, as well as the pre-drying out part her suggestion is to to go with a non-stick pan and just put the chicken skin side down directly, no canola/rapeseed, no butter, no oil at all. Chicken has enough of its own.
That's how I do duck breast. I start it similar to bacon in a cold pan with cross-hatching in the fat and then medium heat to render the gobs of fat out.
I have been using canola oil and it has an off-putting smell above a certain temperature that I am tired of. I have some non-virgin olive oil and peanut oil I want to try next but I think no oil is a good option too.
We went out for a ramen night at one of our local restaurants and the kitchen forgot to put the miso tare in mine. Also it was served with what I think is fettuccine? Take me back to Tokyo
