July 6, 2011

Tip of the day—Wait on the sauce

Last night I was resting and watching the Create network.  I don’t watch a ton of TV, and when I do, I like watching cooking and gardening shows.  I’m a nerd, what can I say?  I digress.  I was watching Barbecue University, and the cook gave a great tip that I thought I would pass on to you.  He was cooking on a rotisserie, but this tip applies to other forms of cooking as well.  He said that when you have a thicker sauce it is often best to wait to add it until the end of cooking so that the skin is crusty instead of soggy.  So true!  For years, I wondered why my BBQ baked chicken wasn’t as good as I remember my mother making it.  Then I decided to switch up the recipe a little.  I roasted the chicken in the oven with a bit of seasoning and olive oil on top, uncovered.  In the last 5-10 minutes of cooking, I took it out of the oven and basted it generously with the sauce.  The result was much more like my mom used to make.  When I heard this tip, I realized why my recipe worked better when I changed the timeline of when I basted.  That’s the reason why I like watching cooking shows—I love learning the “why” behind cooking techniques.

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