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Hope your Peking duck comes out OK, but traditionally prepared Peking duck requires a very long and complicated procedure, and does not include grilling. The opening scene of "Eat Drink Man Woman" depicts what's involved.
It used to be that Peking Duck required a 24-hour advanced reservation (I'm thinking Maple Gardens in the 1970s). Now days, most restaurants use a variety of shortcuts, which works just fine. I hope your method comes out OK. Let us know.
Sorry we're raining on your parade, but dough won't rise in the refridgerator. Needs a warm place or room temp at least.
Then again, it all sounds interesting and maybe your recipe does call for a refridgerated dough. Yeah, let us know how it comes out and share the recipe. My daughter and I love duck.
you kno.. when you stay up in the mainland you gotta get creative! not like you can go down the street and pick up some ono food or anything!
Ah, okay, you steh mainlan.
Now, we know it was ono, but what did you do to make it ono?
What kind of seasonings and how did you cook it? I'm still tinking whole duck das wai. C'man, shpit it out, shpit it out.
Sorry we're raining on your parade, but dough won't rise in the refridgerator. Needs a warm place or room temp at least.
Then again, it all sounds interesting and maybe your recipe does call for a refridgerated dough. Yeah, let us know how it comes out and share the recipe. My daughter and I love duck.
Dough will rise in the refrigerator, but at a slower rate. At work, after the first dough rising or proofing, I let the dough rise a second time in the refrigerator overnight so that in the morning, the dough will be ready to be formed and baked the next morning.
Now, we know it was ono, but what did you do to make it ono?
What kind of seasonings and how did you cook it? I'm still tinking whole duck das wai. C'man, shpit it out, shpit it out.
i not sure about the seasoning... my mom specializes in dat kine of stuff so i had her season it for me.. plus i no like touch raw duck or chicken... too much slime even after you rinse it for me.. but when i cooked em i cooked em REAL REAL slow... thats the key.
i not sure about the seasoning... my mom specializes in dat kine of stuff so i had her season it for me.. plus i no like touch raw duck or chicken... too much slime even after you rinse it for me.. but when i cooked em i cooked em REAL REAL slow... thats the key.
Eh! You have to "TOUCH" dee Raw DUCK in order to cook it! No and's, if's or butt's about it!
So the question remains...Did you or didn't you cook dee Peking Duck on the Grill like you said in the first place? No make Bulair.heheheh
Doesn't matter if you cook um fast or slow. You gotta touch the dang thing in order to COOK um!
HAHAHAHAHAHAH
Juss playing with ya! Welcome to Hawaiithreads.com
Auntie Lynn
Be AKAMAI ~ KOKUA Hawai`i! Philippians 4:13 --- I can do all things through Christ who strengthens me.
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