To figure out how to make roast goose crisp, we need to figure out the relationship between roast goose skin water and temperature. First of all, we must understand the essence of the problem, which is actually the relationship between sugar and firepower. We know that sugar is not fire-resistant, and the greater the firepower, the easier it is for sugar to decompose into monosaccharides, which is called decomposition reaction in chemistry. The greater the firepower, the easier it is for sugar to turn red. If you continue to heat with fire, the color of sugar will get darker and darker, and even it will turn black and zoom.

Understand the decomposition characteristics of sugar at high temperature, and then let's analyze the relationship between water and heat of roasted goose skin.

1, oven roast goose should not only consider the relationship between color change, but also consider the degree of maturity of goose. We know that if a roast goose is to be cooked, it will absorb a certain amount of heat, that is, once it absorbs enough heat, it will be cooked. When cooking roast goose, we should not only consider whether it is cooked or not, but also consider the color change of roast goose, and the color change of roast goose is closely related to the sugar concentration in skin water. If the skin water is thick, the roast goose will be darker after absorbing a certain amount of heat. If the skin water is shallow, the color of roasted goose will be lighter when it absorbs a certain amount of heat. This is the fundamental relationship between water and heat of roasted goose skin. After understanding this truth, let's look at how to grasp the relationship between heat and skin water in the actual roast goose.

2. Actually, the skinning water formula used by different masters is different. Some masters use light peeling water, while others use thick peeling water. In fact, the thickness difference of skin water is the difference of sugar concentration. Generally, Hong Kong-style roast goose skin water likes to use thick skin water, that is, the concentration of sugar is high. Many people go to Hong Kong to eat roast goose and see that their roast goose is very dark in color. In fact, the most important thing is that people use thick skin water with great firepower.

3. If you use concentrated roasted goose skin water with low firepower, the roasting time will be long, otherwise the roasted goose will not be cooked, because the firepower is low, and the color of the roasted goose will be slightly lighter. If the skin water is thick, the roast goose skin will be brittle.

4. If you use light skin water, you need more firepower at this time, otherwise it will be difficult to shine. If the firepower is high, the roast goose will be cooked more easily and the heat will be shorter. Because the skin water is shallow, the color of roast goose will be light. Light skin water is not easy to make roast goose skin brittle, so it is recommended not to boil roast goose with light skin water.

Based on the above analysis, do you understand the relationship between roast goose skin water and heat? Welcome to follow me and discuss with each other.