No matter what I do to mine, it’s still hit and miss. But I’ve found drying it, oiling and salting it then cooking at oven maximum temp for 20-30 mins then turning down and cooking roast at normal temp seems to work best
It goes really dry and crispy when you overcook it I believe. I’ve done that before, it was almost like eating a piece of dry cardboard. Still had a great flavour but the texture really dries your mouth out.
I tried it once and it was very dry and crispy ; must have been overcooked or something – maybe just try longer in the oven? (have since decided that it isn’t something I should be eating regularly – fat and salt etc. – so haven’t persevered with it)
The skin needs to be dry before going in to the oven. A few suggested ways I have tried with success are to tip boiling water on the skin then pat dry with paper towel. another way is to pat dry with paper towel and remove from wrapper and leave in the fridge, uncovered (just loosely wrapped in baking paper) for a few hours before cooking. Score the skin and rub with oil and salt. Cook in very hot oven for first 45min, then reduce temp.
I think its the first half an hour to 45 minutes, have the oven on about 240…. Pretty much when you go to turn it back down again for the remainder of the time, the crackle should be pretty evident and you can begin to get excited hehe. Make sure you oil it and plenty of salt before hand.
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mom93821 said
- 06 Apr 2019
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mom93821 said
- 05 Apr 2019
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mom81879 said
- 30 Jan 2017
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mikaelaw said
- 04 Nov 2016
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gofunkit said
- 31 Oct 2016
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mom176887 said
- 26 Oct 2016
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mom117495 said
- 26 Oct 2016
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Amanda Holland said
- 25 Oct 2016
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gofunkit said
- 25 Oct 2016
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mom165744 said
- 25 Oct 2016
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