Beginners can easily cook Cantonese-style roast duck to make it' tender outside'? What are the skills of furnace temperature control?
How do novices cook Guangdong roast duck quickly? Share my usual firing methods. Interested friends can try it. Use a double-layer stainless steel oven with a height of1.35m, a diameter of 80m, eight ducks and a skin water concentration of 1:5.
Step 1: Preheat the oven. The roast duck should be preheated before entering the oven. The advantage of preheating the oven is that it can stabilize the baking temperature and make the roast duck color uniform. Some people say there is no need to preheat the oven. Of course, high technology really doesn't work. I haven't reached that point yet, so I have to preheat the oven.
Beginners can easily make Cantonese roast duck' tender outside'? What are the skills of furnace temperature control?
To what extent is the oven preheated? Preheating temperature 130 degrees or so. How can I know the degree without a thermometer? It's very simple. Put your hand on the stove. After a few seconds, you will hear the sound of "zi zi", which proves that the degree has reached. Just kidding, don't take it seriously. Install a thermometer without it! What if the preheating temperature is too high? Then lower the tuyere by half.
Second, fire. We can divide the firing into three stages: preheating stage, coloring stage and cooking stage.
1. Preheating period: The average time for roast duck is about 50 minutes, and the first 20 minutes is the preheating period. The oven temperature before the light duck enters the oven is 130℃. During preheating, you should slowly raise the temperature to 230℃. Remember! During preheating, the temperature rises slowly. If it rises too fast, it will scorch the roast duck skin. Even if the furnace temperature is lowered in the future, it will not save the roast duck.
2. The coloring period, from 20 minutes to 40 minutes, should be fired at a constant temperature, and the final preheating period is 230℃, so you should control the temperature to be fired at around 230℃. During coloring, the temperature difference should not be too large, otherwise it will lead to uneven coloring of roast duck.
3. Stewing period: After coloring, lower the furnace temperature to 10- 15 degrees and stew for 10 minutes. You can also look at raw and cooked two or three minutes in advance. After all, ducks are thin and fat, and a lot of lean ducks will be baked in two or three minutes. Fat ducks can be roasted for two or three minutes, and they can be sold when they are cold.
As for controlling the temperature of roasted Cantonese-style roast duck, I'll share it here today. I hope it helps you.