I'm using the 1970s Farberware rotisserie broiler. It's a vintage version of the Ronco but without a contained unit. It just spins above what is basically heating coils.
So for today, I have a Peking (sorta) style duck that was blanched and left to dry for the last two nights (skin thing). I can share pictures if anyone is interested.
Submitted December 25, 2016 at 11:32AM by urnbabyurn http://ift.tt/2hWIMV3
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