Comment on Chickenslap

Sophocles@infosec.pub ⁨3⁩ ⁨weeks⁩ ago

• FuglyDuck@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

  Naw, that’s burnt.

  Maillard reaction where things brown starts at 350f.

  More than 165/175 in the center and that’s dried out.

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  • Klear@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    The mallard reaction is only relevant when cooking duck.

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  • Graphy@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    If you spatchcock your bird then you’ve only gotta slap your cock to about 150°F at the thickest part of breast

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    • FuglyDuck@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      naturally. Best to slow it down and keep it juicy, too. I like smoking them at about 200 f, it’s perfection.

      also… way to make spatchcoking sound even dirtier than it is. the no cooks here are probably thinking it’s some sort of sex act and the rest of us are wondering if it’s not also some sort of sex act.

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      • lowered_lifted@lemmy.blahaj.zone ⁨3⁩ ⁨weeks⁩ ago

        spatchcocked birds also kinda look like a random roadkill animal to the ignorant, idk if you care about who sees you grillin

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  • froh42@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    I saw you username first.

    Then I misread the rest as a Mallard Reaction.

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    • FuglyDuck@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      I thought about making an intentional joke about being the “mallard reaction” and saying “isn’t that quackers” or something, and decided to not confuse people.

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    • MeThisGuy@feddit.nl ⁨3⁩ ⁨weeks⁩ ago

      that only happens in ducks

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