- Joined
- Jan 14, 2006
- Location
- At home...
Two friends will be entering their first KCBS event in September and have asked me to join in on the fun... and to help with the test cooking and the planning. We started with chicken since the prep is so time consuming, and it's inexpensive. For now we are solely concentrating on taste and tenderness, shaping and boxing will come later. But to get an idea of the color contrast of sauce with garnish one of the guys did hastily add garnish to the first few sample boxes. Thighs seem much more predictable, but we had to test some drumsticks out of curiosity... but the skin is hit and miss.
Is it safer for beginners to stick with thighs? Are drumsticks too risky? And does anyone opt for Cornish hens? We could easily get 6 Cornish thighs and 6 Cornish drumsticks in the box... is this too risky of a turn-in? Lastly what are the pro's and cons of going skinless?
Is it safer for beginners to stick with thighs? Are drumsticks too risky? And does anyone opt for Cornish hens? We could easily get 6 Cornish thighs and 6 Cornish drumsticks in the box... is this too risky of a turn-in? Lastly what are the pro's and cons of going skinless?