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Questions tagged [skin]

30 questions
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How To Get the Popcorn effect on Pigskin Cooked on a Roast?

I have been researching cooking skin-on pork roasts (for example Porchetta). And what I have noticed is that the main difference between them is the skin texture. It does not matter if it is high or lower temperatures, cooking for 10 hours or 3.…
Jonathon
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How to stuff and/or spice the chicken BELOW the skin?

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How to do it? Does it have some special methods to preserve the quality?
Zoltán Schmidt
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Coating/skin on Quorn Sausage - is it edible?

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like but I wasn't able to distinguish it properly. I…
user1092719
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Why are my potatoes sour?

I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of my mouth for a while after I've finished eating. The weird part is that my husband can't…
David K
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How is this machine used? (for, I think, peeling the skin from the tomatoes)

I received as a gift this machine, which I am told is used to make spaghetti sauce. I believe that its purpose is to remove the skin of the tomatoes, but it simply looks like a grater.... Can someone explain to me how to use it and when I should use…
TechnologyGeek
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Finishing Sous-Vide Chicken Thighs en masse

I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and oven for other foods. The problem lies in finishing it off. Typically I remove the…
user27108
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easiest way to peel/skin a tongue?

So I've boiled a couple lamb tongues -- as per this recipe -- and have them cool enough to handle, however I'm having difficulty peeling the skin/film off them with just my fingers alone. Is there some trick to doing this?
StevieP
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Do I need to peel a red kuri squash?

I was just preparing red kuri squash for a soup, and as usual during preparation I snacked some pieces. The skin did not seem very thick and I took a bite of a piece with some left on it. While it was a bit harder than the skin of an apple, it…
Baarn
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Skin irritation from Victorinox Fibrox handle

All of my favourite knives are stamped Victorinox with black fibrox handles... I find the shape and grip of these knives, coupled with the thin and flexible stamped blades, are ideal for processing any food that doesn’t require a cleaver. But... I…
Douglas Held
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Defrosting approx 3.5kg of pork, and then cooking more than once?

I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a buffet and I'd like to serve it as pulled pork,…
Luke
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Should I skin the common sole for pan?

I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what recipes would you pan-dress a sole by skinning it,…
alex
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Is the hairy skin below a chestnut’s tough skin poisonous?

Disclaimer: As I live in a tropical country, I have never seen chestnuts before. I was experimenting with chestnuts, after i roasted and peeled them, I read that you’re not supposed to eat the hairy skin of the chestnut. Is it poisonous?
exius
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Is it safe to eat the skin of a potato?

Is it safe to eat the skin of a baked or boiled potato, or are there any health or sanitary reasons not to eat it? Contrarily, are there any reasons to eat it, e.g. does the skin contain vitamins or minerals which you would cut off by peeling? EDIT:…
dnl
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How to tenderize bell pepper skin / peel

Consider the scenario: You cut the bell peppers in 1-2 CM squares, throw them in a pan with some oil and 1/6 teaspoon of sodium bicarbonate. You let it simmer until you get a mush. At this point the bell pepper's peel / skin is tough to chew…
Sergio
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Can you\why don't some restuarants marinade without chicken skin?

I bought some grilled chicken from a restuarant and it came with marinade on the skin. I asked the seller if they can provide grilled skinless with marinade on flesh. He said we don't do it like that because the marinade doesn't go well on the…
James Wilson
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