While I try to concentrate on cookbook post-editing…
Let’s talk simple geometry here.
A bird is a three-dimensional object. The surface of a skillet is a two-dimensional plane.
How do we warp a three-dimensional object for it to make perfectly parallel contact with a two-dimensional plane, in the explicit interest of a chicken, creating that impeccably even, blistered and crispy skin? Aside from the fact that it’s super fun, of course (it is).
Plus a five-minutes pan sauce too delicious for its simplicity.
Ate this two days in a row and counting.
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