I've been cooking since I came on here. My biggest problem have been with my proteins. I've followed a lot of the roast chicken recipes on line. One thing I never got was crisp skin. I do a pan fried breast and can get a crisp skin on that but that's it. For me, crispy skin is so important. I've listened to all the audio's which might relate to the subject and I hear you guys speak of blanching. Blanching is adding water to the skin so why does it work, what is the reasoning behind blanching.
I haven't tried blanching so have nothing to add. I do find air drying has given me a much better result than anything else. Although it's time consuming. I once read that Boston Market don't brine their chickens at all. They air dry them for 24 hours and this gives the same effect as brining. Anybody believe that or is it just more BS, can't see how air drying would be the same as brining or give the same effect.