Quote:
Originally Posted by Clarkey
I don't get the benefit of the steaming? Is it just to get rid of some of the fat? I find that baking them on a pan causes the fat to melt off and helps them to get that crispy fried texture.
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With a portion of the fat rendered off them (you only steam them for like ten minutes), you can bake them at a higher temperature and not have loads of smoke and burning.
Try it with a small batch - it works really well.