+
Home Cooking

Sure fire way to get crispy skin?

EdwinNJ | Dec 17, 201409:16 PM     4

Anybody know a surefire way to get cripsy skin on a duck or pork roast?
Often I get skins that are hard, not crispy. Even at the authentic colombian places in hackensack, the skin on the chicharron slabs is rock hard.
Clearly this is an issue for both commercial and home cooks.

What's the problem? Maybe a lot of ovens don't have a strong enough broiler? Will a strong enough broiler, coupled with appropriately raising the rack up to the broiler make the skin crispy? Which is hotter, an electric or gas oven's broiler?

Here's a crazy idea, and tell me if this is going too far: Get the fat/drippings, heat them in a separate little pot to like frying temperature, and then pour that slowly over the skin of the roasting bird/meat, so like it fries up the skin. The problem is I'd imagine this would be difficult to do. Ideally, you'd have a big straight spoon with a little spout on one side for pouring, but do they even make that?
Ideally, I'd fry the whole bird for like 40 seconds at the end of roasting, but again, impractical. But maybe you could cut the bird up - anybody know how difficult it is to section-ate a duck?

Lots of questions there I know... Just a bunch of my thoughts, trying to come up with some optimum. Don't have much experience with roasting these things yet

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think
Table Talk Podcast

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan
Food News

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan

by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.