Originally Posted by JL[_3_]

Aussie wrote:
JL wrote in :



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.



Nah-hu.


Beggars Chicken pictures by PeterL_2007 - Photobucket




It makes the chicken/bird/whatever as tender *as*..... and juicy.


How tough is any bird going to be? but yes, they can get dry. I start
my turkey upside down, so its resting on its breast on a rack above the
pan and turn it once or thrice during cooking. Cooking covered for most
of the time. I start it out in a very hot oven for fifteen minutes or
so to start the skin browning and then cover and continue to cook.

Leaving uncovered, if necessary for the last 15-30 minutes of projected
cooking time. The basting helps the browning process almost as well as
direct heat.


The flavourings you use are infused all through the bird meat.

SWell yes, there is that, especially with a Beef Wellington type of
seasoning & wrapping.

The Ultimate Beef Wellington Recipe : Tyler Florence : Food Network

But the few times i have made the bird with the flour coating i did not
care for the almost steamed quality of the bird. Its appearance on its
own was not inspiring and the taste with the herbs and wine was not as
good as i felt i would have got with a plain oven roasting and basting.

Now i have done large fish in a salt crust in an oven that turned out
very well, but in those cases, iirc, only a bit of garlic butter and S
& P were used on the cleaned & dressed fish. Though i have heard of
people putting lemons and fresh herbs in the internal cavities of the
salt encrusted fish.


--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

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