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I would score the skin in both directions, rub oil and plenty of salt into it. Cooking, I would turn up the oven high toward the end for a short time - enough to heat the skin but not the core of the meat. As you butterflied the meat you would probably need to remove the skin because you wont get it hot enough without drying the meat out. -----Original Message----- From: Natalie Ford [mailto:natalie@xxxxxxxxxxx.xxx] Sent: 24 July 2006 17:25 To: london.food@xxxxxxxxxx.xxx Subject: Re: [london.food] Butterflied honey and lemoned leg of pork On 24 Jul 2006, at 11:06, Simon Wistow wrote: > 3) The crackling didn't crackle, even after removing and sticking in a > hot oven on its own. I'm not sure why. ISTR my gran and mum both using loads of salt to make crackling crackle - as well as regular basting ofc... -- NatalieThere's stuff above here
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