Guangzhou roast duck training

How to make Guangdong roast duck and Guangdong roast goose crispy and how to control the heat of Guangdong roast duck are common misunderstandings for beginners.

There are many factors that make the Guangdong roast duck goose crispy.

One of the key conditions is to choose the raw materials of roast duck (mentioned in the previous chapter)

Second, the formula of boiled duck skin water.

Third, control duck fire.

In the previous chapter, the selection of materials suitable for Guangdong roast duck was discussed, and the production of Guangdong roast goose skin water will be discussed later.

Let's talk about the temperature control of roast duck and goose first. Many chefs who cook Guangdong roasted meat know that roast duck goose can make roast duck goose colorful, crispy and delicious. But there is a problem to face-burning ducks.

Master Lin of Jiahua Restaurant thinks that adding more water to maltose is not afraid of being burned. This is also the tried and tested experience of most roasted meat chefs. Yigu believes that in the process of cooking ducks, the charcoal fire should not be too fierce when the ducks enter the furnace, and the temperature of the furnace body should not be too high, because too high a temperature will make the ducks paint quickly, and if the ducks are painted in less than 15 minutes, the ducks will not be cooked at this time, but will be burnt when they are cooked. Therefore, when the roast duck enters the furnace, it should be completely burned and covered to increase the temperature in the furnace. When the furnace temperature reaches about 265,438+00 degrees, the roast duck can be put into the furnace. The color of the duck should be 60% to 70% after the roast duck is put into the oven 15 minutes. When the color of the roast duck is 67%, it should be kept at 200 degrees depending on the size of the fire until the roast duck is cooked.

Another situation is that you dare not use fire, which is usually used by beginners. When the roast duck is colored on the stove, we will close the air door of the stove, turn down the fire and simmer the roast duck. However, such a careful roast duck can only be said to be a stuffy cooked duck. (Cantonese is called "cooked", and most of the roast ducks in Nanhai, Guangdong and Panyu, Guangzhou are like this) can not reflect the "cooked" taste of Guangdong roast duck. The cooked roast duck is fluffy, the skin is not crisp and the meat is not fragrant.

So why is this happening? After many dialectical and cooking practices, Master Liang and Master Chen of Yuexing Restaurant believe that the biggest reason is "too high humidity" in the furnace. After the raw ducks are heated in the furnace, the ducks themselves will emit water. For example, when the furnace cover is tightly sealed and the temperature in the furnace is lower than 180 degrees, the temperature in the furnace cannot offset the moisture emitted by eight roast ducks or geese at the same time, and the moisture will flow back to the roast ducks. To solve this problem, you can raise the temperature, or slightly open the upper cover to allow the water to fully evaporate. The Guangdong roast duck goose made in this way will have a crisp taste.