I haven't measured the specific distance, and the oven size of each family is different, so I don't think the distance will have much relationship. It is mainly an oven with a surface fire. You can master it by trying it often. Do it a few times and you will gain experience.
Thank you. I did made crispy pork belly with your recepie severel time already. Smell and tease very nice. I sell it at church donation and people love it. I bake it at 500 celcius to get the skin crispy but the meat lost it juice.
Cjef can we bake the first 35 minutes 390 degre, after that we keep in the refrigerator for 1 or 2 days. After that bake again 20 mnt 460degree ? Or can we keep it in the frezzer for few day and bake again to gain crispyness of the skin?
It can be put in the refrigerator for a few days, the pig skin will be drier, and the pig skin will be more crispy after roasting. It is advisable to put it in the refrigerator for three to four days, and the pork will deteriorate after more than six days. The longer the time, the poorer the taste of the pork will be.
Yes, the purpose of adding thirteen powder is to reduce the amount of five-spice powder, so that the duck juice will be cleaner. You can also leave out the thirteen spice powder
It is cooked, but before eating, you still have to tear each skin apart and steam for 3 minutes to make the dough soften. It will be delicious and more hygienic
So you bake duck at 360F for 20 minutes, rotate duck and lower temperature to 300 and bake for 30 minutes, then turn off oven and leave duck in there for another 10 minutes?
I baked it at 360F for 20 minutes and then at 300F for 30 minutes. Turn off heat and simmer for 10 minutes. Generally, a 6-pound duck takes about 50 minutes to cook. It also depends on the size of your oven. The oven you use may not be the same as mine, so there will be some differences. You can refer to my time and temperature and try it a few times.
