Went to a great robatayaki in Japan, whats the purpose of hanging the hanging the chicken near the vent?
I did order the chicken and it was the best dish. Is it a dry aging technique? Im trying to replicate
by tonizzle
4 Comments
Other-Scallion7693
If you’re still around, ask them?
in1gom0ntoya
super unsanitary.
yakitorispelling
helps dry the skin, so it comes out crispier.
Zorboo0
It actually looks like duck! The flesh is darker more so of duck. And as others said it’s to dry out the skin because when cooking duck breast you need to completely render a thick layer of top fat , and drying it out like this helps get a perfect sear on that fat and render it out, in turn making a delicious crispy top layer.
I work as a butcher in a fine dining restaurant and this is how I prepare the duck for the chef’s. You can do it with chicken, but it’s more common with duck, and not really needed with chicken because chickens skin layer is like the thickness of a piece of paper, as opposed to duck being about 1/4 of an inch thick sometimes.
It also gives the flesh / fat an “aged” taste. Just like a dry aged steak.
4 Comments
If you’re still around, ask them?
super unsanitary.
helps dry the skin, so it comes out crispier.
It actually looks like duck! The flesh is darker more so of duck. And as others said it’s to dry out the skin because when cooking duck breast you need to completely render a thick layer of top fat , and drying it out like this helps get a perfect sear on that fat and render it out, in turn making a delicious crispy top layer.
I work as a butcher in a fine dining restaurant and this is how I prepare the duck for the chef’s. You can do it with chicken, but it’s more common with duck, and not really needed with chicken because chickens skin layer is like the thickness of a piece of paper, as opposed to duck being about 1/4 of an inch thick sometimes.
It also gives the flesh / fat an “aged” taste. Just like a dry aged steak.