Still not familiar with how to control the temperature of the roast duck stove? Remember these three skills of the master. There are always imperfections in cooking roast duck. Even if it is cooked in a real barbecue restaurant, it is impossible to stare at the oven all the time. There are always some small details that you need to take care of, such as cutting a dish and getting water. Staring at the oven and doing nothing is not a barbecue. In reality, few professional bakers will cook ducks and geese like this, because it will waste a lot of time.
In reality, roast duck has many imperfections. Although the furnace temperature is stable when many people cook, the tail fire is too high, which leads to the roast duck being too dry and not fragrant. This roast duck is unqualified. Try to give yourself a hint when controlling the temperature of the oven. In the early stage, ducks can be cooked very fiercely when they are raw, but the time should be set and the firepower should be reduced at any time. The tail fire in the later period should not be too big, otherwise the cooked duck will dry easily because it is not fire-resistant!
Do a good job of roast duck, it is easy to burn black when the fire is big; How to control the temperature of the roast duck stove to roast a duck with excellent flavor and fragrance?
First of all, we should know that the factors affecting the oven temperature are different for different sizes of ovens. Without a certain knowledge of roast duck, it is easy to see that Guangdong roast duck cooked in the same oven has different colors. Today, a friend also asked the master in the forum: how to control the fire power if you want to cook nine ducks and roast duck oven at 90? What is the temperature and how to control it in the early and late stages?
How to control firepower about the temperature of roast duck stove? The master replied: burn more charcoal in the early stage, fill the stove with charcoal, and then put the duck in when the charcoal is soaked. The firing temperature is about 200 degrees, and the firepower is sufficient in the later stage; Be careful not to burn too much fire at the beginning of the fire, so as not to burn the duck black prematurely, and control the firepower when firing. In the middle and late stage, we only look at the color and raw and cooked, and control the temperature in the furnace through the upper and lower tuyeres. Ducks are light in color, open the tuyere, and turn down when the color is dark.
The temperature varies with the position of the thermometer in the furnace. Sometimes the furnace temperature should be adjusted according to the temperature that the skin water concentration can withstand. Although the skin water is the same, the firing temperature is slightly different. If the skin water is light, it can be burned at a constant temperature for a long time. If the skin water is thick and fierce, it is easy to burn into an "African duck". Pay attention to the color of the duck and adjust the firepower!
Some people say my roast duck looks good, but you have to see how you cook it. Is it fired in a real production environment? The so-called real production environment is to put the duck in the oven, cover it, and then go into the kitchen to work, and the roast duck should come out. This is the real business. You can't just stand by the oven and stare at how the temperature of the roast duck oven is adjusted. You often open the lid of the oven. If cooked in this way, the temperature of the duck can be well controlled, and it will not even be overcooked, but it is not a real roast duck!
This article is taken from official website, Guangdong-Hong Kong Roast Meat Forum. Please do not reprint the original article without permission!