Go Go Gadget Cooktop!

Let’s talk about cooking methods. Not cooking techniques, but the basic methods by which we cook foods. In order to cook something, we apply heat. This is generally done in one of a couple ways. First, and most common, is convection, where heat is transferred through contact with hot air or a hot fluid. This method incudes baking, boiling, steaming, and frying. Second is conduction, the transfer of heat through direct contact with a hot surface, as in sautéing. Third is through radiant heat, where food is cooked by absorbing heat from the source rather than the surrounding hot air, as in grilling.

Sound basic? Well, it is. And it should be. Now, consider some of the gizmos that we’ve created to apply heat and introduce complications:

“The WowBacon microwave claims to let you broil your own bacon (and not fry them) in a fast and easy manner, filling up your tummy each time the munchies strike.
Its ability to let you easily and quickly make only as much freshly-broiled bacon as you want, on the spur of the moment and without the usual mess!”

“The Stonebake Pizza Oven makes baking your own pizza so easy, you’d best get a more intensive exercise routine to help fight the calories that come with loads of pizza.”

Also consider these helpful gadgets:

Automatic Hot Dog Grill Roller
Microwave Pressure Cooker
Egg Poacher
Self-Basting Roaster
CucinaPro Electric Griddle/Crepe Maker
Zojirushi Home Bakery Mini Breadmaker
Roasted Garlic Express
Egg & Muffin Toaster
Battery Operated Cheese Greater (ok, I know this isn’t used for cooking exactly, but honestly, how bloody lazy can you be?)

Right. Let's get back to some good old fashoned, down home, simple, basic, thesauaras don't fail me now, might I say primitive cooking. We're gonna' barbeque some chicken.



Herb Crusted Grilled Chicken

2 chicken legs (thigh and drumstick) skin on, bones in
2L water
75g salt
75g brown sugar
1 bay leaf
1 clove garlic, cracked
6 peppercorns
2 sprigs thyme
1 sprig rosemerry

Begin by creating a brine. Combine the water, salt, sugar, bay, garlic, peppercorns, and one of the sprigs of thyme. Bring this to a boil, cool and add the chicken. Allow to sit in the cool brine for at least a few hours and up to 24. With the chicken still in the brine, bring the brine just to a boil and then switch off. Allow to cool to room temperature, remove the chicken and discard the brine. The chicken sould be cooked through, but tender and moist.

Pat the chicken dry and sprinkle with gound black pepper, and then coat with the chopped thyme and rosemerry.

Barbeque the legs on a medium flame until the skin is dark and smoky and chared in places. Fin.