AllenK RGV
Chicken Addict
Still waiting to turn these into 1I bet those would be wonderful with a big bowl of soup!
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Still waiting to turn these into 1I bet those would be wonderful with a big bowl of soup!
Still waiting to turn these into 1
Full disclosure that I did not wait the full 24 hours for my potato starter to be done, nor did I feed it before I used it; I didn't know if I should but I don't think so. I found the starter to be very thin which meant I had to use a lot more flour than the recipe called for to get a workable dough. One thing I learned is that if the tea towel dries out and sticks to the top of the dough, a spritz of water from a spray bottle will help separate the two without damaging the dough. Another thing is to be careful of the amount of eggwash you use The taste is good but not amazing. Certainly edible and now I'm wondering what results I'd get without using the commercial yeast to get the thing going. Anyway, here's some pics. I made 10 buns. View attachment 2062216View attachment 2062217View attachment 2062218
I've never cooked duck. I would think it would be pretty well overdone after boiling the fat out. Is it larch chunks of fat that you could pull out instead?
I have 3 quarts plus a little of "sorta minestrone" in the refrigerator.I bet those would be wonderful with a big bowl of soup!
And they TASTE yummy. This was a recipe I had from Italy a gal that hasThose look yummy!
IM, The look delicious and a nice texture. GREAT. You just may be INFull disclosure that I did not wait the full 24 hours for my potato starter to be done, nor did I feed it before I used it; I didn't know if I should but I don't think so. I found the starter to be very thin which meant I had to use a lot more flour than the recipe called for to get a workable dough. One thing I learned is that if the tea towel dries out and sticks to the top of the dough, a spritz of water from a spray bottle will help separate the two without damaging the dough. Another thing is to be careful of the amount of eggwash you use The taste is good but not amazing. Certainly edible and now I'm wondering what results I'd get without using the commercial yeast to get the thing going. Anyway, here's some pics. I made 10 buns. View attachment 2062216View attachment 2062217View attachment 2062218
Respectfully I would love to see the math. Hopefully you haven't posted it previously making me look like a doofus.First you need to know that I'm a Duck and Goose Hunter.
From my experience, if you don't drain the fat out, you get a fatty taste in the meat. It's all a matter of cooking it at the right temperature, for the right amount of time, and draining the fat out. That's why I did the intense math. Each duck weighs a different weight, wild or farm.
This duck for example weighs 6.6 pounds. I poke holes ALL over the skin so fat drains out during cooking also.
You can pull fat out, but it needs to drain also.
I hope this answers your question.
Respectfully I would love to see the math. Hopefully you haven't posted it previously making me look like a doofus.