Saturday 26 July
Today we grabbed our fryer from Busch's
at Findlay Market. It was not a good
decision. They're ten cents more
expensive per pound, you pay for the weight of giblets they stuff inside (we
don't use any but the neck), and the bird was not half as well-cleaned as the
ones we get from Bare's. So we're back
to Bare's for our next bird.
The combi-oven cookbook says you
get perfect roast chicken by bake-steaming at 450º for 50 minutes, so we tried
it. The chicken was golden brown, though
the skin wasn't as crisp as you'd get it under convection; and the yukon gold
potatoes and carrots we'd surrounded it with were a bit bland and watery. Still, it took a short time, and didn't heat
up the house the way the big oven does.
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