Bon Appétit joins Lucas Sin in Hong Kong to try whole-roasted goose, a cornerstone of Cantonese cuisine. The birds are flavored from the inside out and cooked over charcoal to achieve perfect juicy meat encased in crispy skin.
It's a blend.less sweet taste in the smokiness.
'cause if any of it drips outAfter the geese has been stuffed and marinated,If the skin is nice and dry,For a minimum of 12 hours, the goose gets marinated.The goose gets glazed in a mixture of sugar, maltose,As it gets hung up, it'll puffand you can see that moisture dripping off.So that's a drying chamber.to get ready for the oven by tomorrow.pick up beautiful, consistent color in the oven.
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