Gai Yang Isaan, oven

The same bird and the same paste as the fire method. The heat is different. A 1.2 kg spatchcocked chicken roasts on a rack at 220 degrees C fan. A tray of boiling water sits on the lowest shelf. The steam keeps the sugary paste from burning while the meat cooks. Take the water out when the skin takes colour. Baste with coconut cream. Then move the chicken under the top grill on maximum for 5 to 7 minutes. That gives the char the fire would give. In an oven the heat is even, so the probe leads. Take the thigh to 76 degrees C. The whole cook takes 40 to 45 minutes.

Mechanisms

one

The water tray keeps the paste from burning

The paste holds sugar from the palm sugar and the oyster sauce. At 220 degrees C that sugar would burn before the thigh is cooked.

A tray of boiling water fills the oven with steam. Wet air slows evaporation from the surface of the chicken. While the surface stays wet, it stays near the boiling point of water. The sugar cannot reach the temperature where it burns.

The meat still cooks. Steam moves heat into food faster than dry air.

Remove the tray before the grill stage. The surface then dries, and the sugar and proteins brown under the element.

220 degrees C fan tray of boiling water on the lowest shelf remove the tray before the grill

The method

One recipe

Recipe

Gai Yang Isaan, oven

The same record, read as a method. This page holds the reasoning; that one holds what to do.

Applied in

one recipe

Recipe

Gai Ob Hom Yai

Four chicken Marylands braise on 1000 g of onions cooked to deep gold. A pounded paste of lemongrass, ginger, coriander root and chilli is fried until the fat separates. One third of the paste goes under the skin. The rest goes into the onion bed. The heat is not put in as whole chillies. The placentas of six Carolina reapers and one habanero are infused into 80 ml of oil at 65 degrees C. This tincture is then dosed by the millilitre. The recommended dose is 12 ml for four people. The dish started as a central Thai plan. The cook had no galangal, no makrut lime leaf, no tamarind, no shrimp paste, no dried mushroom and no Thai basil. Each substitution moved the dish north. The result follows the grammar of gaeng hung lay, a Shan-influenced Northern Thai braise: onion, potato, ginger, a sour and sweet axis, and no coconut milk. The braise is covered for 90 minutes at 145 degrees C convection. It is then uncovered for 20 minutes at 220 degrees C. The first stage converts collagen. The second stage dries the skin.

First revision

References

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