@Mound Dweller cooking thread - Welcome to 5 star br*t*sh cuisine n’wah

Today’s meal.

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Cheesy Beavy said:
Maybe even share some tips with Moundy,
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Here's my cooking tip but note this will only work with a gas oven

Turn gas on but DON'T ignite it

Stick your head in the oven and wait

No further instructions needed you can work it out from there
 
Cheesy Beavy said:
Today’s meal.
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I really want to know what temperature he's roasting those poor birds at. There's zero browning on the skin and the texture is invariably super rubbery and flaccid.

Try starting them at a higher temp like 425F/220C for ten minutes and then dial them down to whatever you're cooking at (tbh, it looks like 325F/160C or less) for better results.
 
WhatInTheActualFuck said:
I really want to know what temperature he's roasting those poor birds at. There's zero browning on the skin and the texture is invariably super rubbery and flaccid.

Try starting them at a higher temp like 425F/220C for ten minutes and then dial them down to whatever you're cooking at (tbh, it looks like 325F/160C or less) for better results.
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Better yet, sear them in a frying pan for five minutes to get the skin nice and crispy. You get a bit of juices bleeding out to soften the skin but at least it won't look so rubbery.
 
Okay. He posted something nearly edible the other day. It seems completely tasty
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This was instantly overshadowed by the goddamn RAW chicken he cooked and ate.



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It's fuckin rawwwwwww!!!

Nigga does not have a meat thermometer
 
Chicken shouldn't be bleeding when you eat it dawg
Edit: Little Mounder tip!, Poke (all the way in) the chicken with some long stick like object (not dick) and if the liquid comes out clear, chicky is COOKED.
 
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