Cantonese BBQ Duck
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ermm
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@GratefulWeimz89 do this by placing it on a grill grate over a baking pan and leaving it in the fridge for a minimum of 2 hours, and up to 1 day.
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@BlunderingF00L Thank you. There are many recipes I wished I had learned from my grandma as well!
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Wow I'm also impressed!!! I wish I learn this from my grandma when she use to make this. But I guess i can learn it from you.. Great Video.
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leaving it out to hang like that creates what is called a pellicle. This is when the surface dries out and becomes shiney. It helps to seal in natural juices, and allows the smoke to really adhere to the meat. Be careful leaving it out at room temp for more than 2 hours. In the restaurant biz, its known as "time in lieu of temp." it is best to do this in the fridge for safe food handling practices cuz it prevents the infestation of bacteria within the meat.
GratefulWeimz89 3 months ago
@GratefulWeimz89 Great info! Thanks for taking the time to comment.
sd4547 3 months ago
looks nice. gotta try this out one day. thanks for sharing
hugmeshootme 4 months ago
@hugmeshootme Thank you. It's a bit of work, but worth it.
sd4547 4 months ago
If you leave your spoon in a cup of hot water before scooping out the maltose makes it a little easier :) I'm going to try this with chicken, i hope it doesn't go dry! Thanks for your recipe!
lycheesack 4 months ago
@lycheesack Yeah, that was the first time I've ever used that stuff. It was like glue! I used it in some BBQ sauce a while ago and zapped it in the microwave for about a minute. Made it much easier to scoop. Thanks for the tip!
sd4547 4 months ago