![]() ![]() Because it was difficult to get an accurate reading for fixed-blade shears, I also took qualitative notes on how effective the blades were at slicing and snipping through poultry skin during the tests. The lower the score, the sharper the shears. The blade edge tester measured the force (in grams) necessary for the blade to sever a calibrated plastic wire. After the other tests were finished, I tested all the edges again to see if they dulled after use. I took apart the blades where possible for testing, and if one side of the shears was serrated, I tested the straight edge. Blade Sharpness Tests: I tested each pair of shears using a professional blade edge tester to measure their sharpness right out of the box.For the other 364 days a year, the technique works just as well on roast chickens. ![]() ![]() Cutting out the spine and laying the bird flat to roast exposes the legs to the highest heat, keeps the breast protected, and facilitates maximum skin crisping. That’s why we here at Serious Eats petition you to spatchcock your turkey every year. Oh, and don’t forget the skin needs to be crackling and golden (you know, like the Rockwell painting). The challenge: cook the legs to 170☏ so they’ll be succulent without drying out the breast, which starts to betray you after 150☏. It’s not all that straightforward for professional chefs, for that matter. Roasting a whole turkey is one of the most difficult tasks that a home cook can take on. Although their blades didn’t separate, they were easy to use and had powerful bone-cutting capabilities. We also liked the Henckels Poultry Shears. We loved the OXO Good Grips Spring-Loaded Poultry Shears because they had grippy handles and sharp blades that came apart for easy cleaning. ![]()
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