Chicken Skin Experiment with Heavy Pron
- Thread starter Kimo1
- Start date
Great thread!! I like experiments, especially side-by-side ones. Once I got the hang of scraping, I'm pretty fast. I used mayo a few years ago after a series of posts about it, I may have to give it another try soon.
One tip on the baking powder method, try poking a bunch of holes in the skin with a needle. This way the fats escape to the surface and help the overall texture when they combine with the baking powder.
When I saw your photo with the mayo under the skin, I had a major flashback to a comp last year. I had a thigh with a similar substance in it, it was slimy and snot-like, and the skin was rubbery. I thought it was some kind of injection gone bad....
One tip on the baking powder method, try poking a bunch of holes in the skin with a needle. This way the fats escape to the surface and help the overall texture when they combine with the baking powder.
When I saw your photo with the mayo under the skin, I had a major flashback to a comp last year. I had a thigh with a similar substance in it, it was slimy and snot-like, and the skin was rubbery. I thought it was some kind of injection gone bad....
racedvl
Got Wood.
Thank you asmonro, now i know. :-D
code3rrt
Babbling Farker
Great post, thanks for the time and effort!
KC
KC
Great review Thank You My wife has baked mayo chicken with bread crumbs and parm cheese and Mayo chockolate cake- both moist and very tasty
Okie Sawbones
Banned
Well done. Now the question is how this would be at 325 or 350 degrees? Scraped or not scraped, the mayo ones were bite through -- good to know.
GrillBillie_D
Full Fledged Farker
Just a quick question. First, you said mayo under the skin of the scraped. Then, you said mayo on the outside of the scraped. Do you remember which way it was?
Great review!! :clap2:
Kimo1
Full Fledged Farker
I did one of each. 3 mayo with 2 scraped and 1 not. The scraped one with mayo on backside of skin is the picture with it still visible and goopy. No bite thru on that one. The other 2 had mayo on the outside and were both bite thru. My mistake in wording and couldn't edit it as it was too late.
Kimo1
Full Fledged Farker
In my experience the higher heat will produce bite thru without any "tricks". I prefer to cook 275 or under which makes it a bit more difficult, at least for me.
BobBrisket
Moderator
That takes a lot of work. Thanks for sharing that great info with us!
Bob
Bob
meinbmw
Knows what a fatty is.
Can you explain the term "scraped" to me and how that is done?
Kimo1
Full Fledged Farker
Lots of threads on this and more detailed than I can give you at the moment. Basically, take the skin off. Flip it so the inside of skin is up. See the nasty fat staring back at you? Grab a knife (some say sharp and others like a little dull) and scrape it away until the skin is transparent. Takes a little practice but isn't so bad. If you look at the pictures i posted before the cook you can tell which one are scraped and which aren't.
Teamfour
is One Chatty Farker
Great job and I appreciate the time you took to do the tests. Having said that, we cook at 275, never scrape, never apply anything other than rub, and get bite through skin every time. One word: Jacard.
Kimo1
Full Fledged Farker
We all have our ways. This was done for fun and to hopefully give a little help for those who have wanted to try some of these but haven't done so. I've used Jaccard as well and it works well but I have only used it on beef short ribs.
drumdawg67
Take a breath!
Thanks. Very informative
matadorbait
Knows what a fatty is.
Neat--can you share the other parameters (time temp &c). Thanks for doing the experiment.
