Paid Members stumobir Posted December 26, 2021 Paid Members Share Posted December 26, 2021 The dry brine worked a treat. The skin was so crisp, even after resting under foil for 90 mins. Going to experiment with this technique and different types of meat. Best roasties I’ve ever made too, think it was the fact that I parboiled them and let them cool and dry hours in advance as that’s the only thing I did different to when normally do a roast.  Messed up the tiramisu but it was still pleasant enough to eat. Only used half as much marscapone as needed so the zabaglione was a bit wet and airy. Still scoffed the lot though. Quote Link to comment Share on other sites More sharing options...
King Coconut Posted December 26, 2021 Share Posted December 26, 2021 Everybody loved everything. I'll never go traditional again. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted December 26, 2021 Share Posted December 26, 2021 Can’t go wrong with rustlers burger and fries to go. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.