BillATL
Full Fledged Farker
I like the idea of cooking in pans - easier cleanup, easier getting food in/out of the cooker, etc. But I just can't get the same result. Most of the time, even if I lift the racks up with aluminum foil balls, the bottom of the food cooks slower and 'steams' from the collected juices. I did some whole chickens this weekend and the top of them were great - nice color, crispy skin - but the bottom were almost as soggy as if they'd been sitting in the collected juices.
What am I doing wrong? Pans with lower sides? Higher racks? is this just the way it is?
What am I doing wrong? Pans with lower sides? Higher racks? is this just the way it is?