Eating 000's of hair follicles - different.

Hey - You torch it off, if buying a free range bird: Otherwise the butcher's / supermarkets have already done it with a plucking machine. Try finding Monica's (masterchef) culinary tweezers for a kitchen pressie for Christmas - None in the shops.

I've stopped eating all of the skin - Collesterol ! I just have a little peppery treat with it now and again these days. Like last night.

We use to have a range and kitchen chimney here, ideal for slow stewing, baking etc..... until the advent of the dreaded Formica era, this before we got here. We were told that Gas and Electric were going to be as cheap as chips for the rest of our lives - Why bother with all those old fashioned things !

If I could undo stuff

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Duncan

[quote="GK]
This might sound a bit strange but it works- use Bisto ganuals, then use the juice as the stock, topped up with a little more water if needed. Shop bought gravy ganuals are fine, they just taste a bit cheap when simply added to water. If you use a good quality stock in place of water you end up with a deliciously thick gravy with no messing.[/quote]

Yeah I do this sometimes. Like you say it thickends it up nicely. sometimes can find it a little to salty but it does make life easier when reducing it down takes too long/doesnt give enough gravy

There is a 'new' cooking technique for meats whereby you select the temperature at which you (or others) judge the meat to be done when inserting a meat thermometer to it's centre.
Then, set your oven to that temperature, and leave it cooking for almost as long as you like. The meat can be browned in a pan for a few moments at the end if desired.
Not many domestic ovens will set at 58° or 64° though !

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Four wheels move the body - 2 wheels move the soul.