Peaches wrote:
> "Aussie" wrote:
>>
>>
>> Cooking like this would only make the skin gloopy.... I like cripsy skin,
>> not rubbery gloopy skin!!
>>
>>
>> --
>> Peter Lucas
>> Hobart
>> Tasmania
>
>
> Me too. That's what I meant...I have to have crispy skin...so I guess I
> won't try this. A lot of your stuff sounds good and I've snagged a few
> to use. Thanks for that...
>
> Peaches in Rowlett TX

The technique of this salt or dough encrusted bird is more common in
Europe where the cooked bird is dissembled after cooking and served in
pieces or those pieces used in other dishes.

Turkey (the bird) in Europe is not as closely associated with holidays
and specific meals or types of meals as it is in the USA.

I enjoy the technique with small fish caught and cooked stream side but
the few times i have tried to make the dough encrusted birds or beef i
was less than satisfied with my results. Im of the opinion that it is
less of a flavor enhancing technique and more of a time saving technique
and simplification for busy cooks making large amounts of food. An
efficient way to cook a large piece of animal flesh unattended to during
its cooking.

I just wish i had the nerve to try the deep frying of a whole turkey
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3