Quote:
Originally Posted by Baby Lee
Yeah, water and crispy are sworn enemies. Whether it's frying things in oil, or getting the Maillard reaction in a skillet.
Crisping takes a lot of energy, and water absorbs a lot of energy. So basically, if you're leaving moisture on the surface, you might as well boil it.
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Mine are air drying as we speak, gonna be a great lunch
Buffalo wings, tortilla chips with guac, fresh salsa and queso blanco dip... cant wait