(no subject)

posted by [identity profile] desperance.livejournal.com at 05:04pm on 15/08/2010
I ruined a duck once, by dint of cooking it my usual way (part-poaching, to render out most of the fat and retrieve same while keeping flesh juicy, and then roasting for crispiness) without noticing what the kitchenmaster was saying about his oven being fan-assisted. I had never met such a thing. The result was ... unfortunate. (Tho' in your instance I am more inclined to believe [livejournal.com profile] tamaranth, who clearly wants you to repeat the experiment.)

Carving fowl is not a requirement. I actually can do it - I have reduced whole dinner-parties to silence by dint of carving not only the legs but the wings too into slices - but mostly I don't. Lumps are fine, and bones are best for gnawing on.
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(no subject)

posted by [identity profile] anef.livejournal.com at 07:32am on 17/08/2010
I tried the part poaching once, as recommended by Nigella, but it didn't work for me. Also coincidentally my oven is fan assisted. I wonder what one should do in these cases?

Generally I smear duck with marmalade and it is very fine.
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(no subject)

posted by [identity profile] desperance.livejournal.com at 07:44am on 17/08/2010
I think Nigella got it from Nigel (Slater), who is certainly where I got it from.

Can one turn one's back on fandom, as it were, and switch off the fan-assist?
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