I've got a dumb one. Why doesn't the garlic burn in the video below when he puts it in first and keeps it in with the mushrooms?https://youtube.com/shorts/KZ3R2pPh84A
>>22278801mushrooms release a lot of water and it can't burn in water
I have non stick pan that has a bunch of what looks like baked on grease and it's not coming off with hot soapy water and a bit of elbow grease.should I go full bar keeper friend or is there a better cleaner to tryI've never used it in the oven, I'm not sure how it got like this
If low and slow is God how come the best chicken isn't roasted at 77C for 12 hours or whatever?
>>22278983>>22278983>I have non stick pan that has a bunch of what looks like baked on greaseyour pan is cooked
>>22278801Is he fucking the tower?
>>22279023Collagen needs to reach a certain temperature to render. After that happens it will begin to either gradually turn to mush or mummify, depending on cooking method. Chickens are not as thick as big cuts of meat like brisket or pork shoulder so it does not take as long to render. Ribs would be way overcooked if you kept them on the bbq with pork shoulder.>>22279062are you German?
>>22279023low and slow but not TOO slow
>>22279094Obviously.
>>22278801In regards to this recipe, what difference does it make adding the garlic before or after the mushrooms?
>>22279094Krauser-sama is raping that tower!
>>22278801>>22279062Why arent the anti animation and comic people bitching about this shit?
