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259 Meat
Poultry
Always pay great attention to hygiene when
preparing poultry. Either defrost frozen poultry
in the fridge or in the steam combination oven
using the defrost function. Do not use any of the
juices that result from defrosting.
Lean poultry such as pheasant, guinea fowl
or partridge should be wrapped in bacon or
smeared with butter. Oil can also be used for
chicken. Duck and goose are much higher in fat
and do not need any more to be added.
Poultry is steamed using a high humidity to roast
out the fat under the skin. It is then cooked
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cooking stage. If you like a crispy skin add a step
at the end using a high temperature and set the
moisture level to 0%.
Game
Game is usually sold ready to cook. If necessary,
remove outer membranes and sinews from the
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very lean and can easily dry out, so it is an
advantage to add a little fat by wrapping it in
bacon.
Wild boar and venison are delicious if marinated
in buttermilk or with a mixture of vinegar, water,
red wine, peppercorns and juniper berries. After
a day or two in the marinade, the meat will be
nice and tender. Drain and dry the meat before
proceeding with the cooking.