1. Home
  2. Detail

@charsspamsssss: palm tree

Charspams
Charspams
Open In TikTok:
Region: US
Saturday 27 June 2026 19:09:45 GMT
1389
102
1
2

Music

Download

No Watermark .mp4 (1.8MB) No Watermark(HD) .mp4 (1.11MB) Watermark .mp4 (1.65MB) Music .mp3

Comments

To see more videos from user @charsspamsssss, please go to the Tikwm homepage.

Other Videos

Deep Fried Dry-Aged Peking Duck… For ultimate crispiness I’ve learned that some version of dry aging is crucial. This applies to any protein including steak - or in this case, duck... but why? A normal, fresh piece of meat is full of moisture. That moisture starts to evaporate in the pan “steaming” the meat, and only until that surface moisture evaporates can we develop crust. The beauty of dry aging is that much of that evaporation has already occurred prior to cooking. That is exactly what happened with this duck. Normally, deep fried poultry starts to bubble like crazy during the evaporation step. I was shocked that when I placed this duck in 350F oil, there were literally zero bubbles or splattering. Instead, the fat immediately started bubbling up in an almost eerie silence. The result was color and texture I’ve never been able to achieve with duck. When dry aging isn’t convenient, dry brining is a great technique to achieve similar results. @CHEF iQ’s 3-probe CHEF iQ Smart Thermometer made it easy to monitor the light meat, thighs AND drums to make the perfectly cooked peking duck. With 4th of July cooking right around the corner, use code MAX20 for 20% off here: https://chefiq.com/MTMG #ad #pekingduck #duckrecipe #duck #deepfried
Deep Fried Dry-Aged Peking Duck… For ultimate crispiness I’ve learned that some version of dry aging is crucial. This applies to any protein including steak - or in this case, duck... but why? A normal, fresh piece of meat is full of moisture. That moisture starts to evaporate in the pan “steaming” the meat, and only until that surface moisture evaporates can we develop crust. The beauty of dry aging is that much of that evaporation has already occurred prior to cooking. That is exactly what happened with this duck. Normally, deep fried poultry starts to bubble like crazy during the evaporation step. I was shocked that when I placed this duck in 350F oil, there were literally zero bubbles or splattering. Instead, the fat immediately started bubbling up in an almost eerie silence. The result was color and texture I’ve never been able to achieve with duck. When dry aging isn’t convenient, dry brining is a great technique to achieve similar results. @CHEF iQ’s 3-probe CHEF iQ Smart Thermometer made it easy to monitor the light meat, thighs AND drums to make the perfectly cooked peking duck. With 4th of July cooking right around the corner, use code MAX20 for 20% off here: https://chefiq.com/MTMG #ad #pekingduck #duckrecipe #duck #deepfried
You can't miss this shirt if you recognize the childhood character below☠️🎃🍁 #horrorsinthishouse #theressomehorrorinthishouse #thisishalloween #spookyseason #horror #horrormovie #horrortok #halloween #halloweeniscoming #jasonvoorhees #thenightmarebeforechrismas #funnyshirt #WAP #womenshirt
You can't miss this shirt if you recognize the childhood character below☠️🎃🍁 #horrorsinthishouse #theressomehorrorinthishouse #thisishalloween #spookyseason #horror #horrormovie #horrortok #halloween #halloweeniscoming #jasonvoorhees #thenightmarebeforechrismas #funnyshirt #WAP #womenshirt
My baby Jichu has arrived safely back in Korea #jisoo #jichu #kimjisoo
My baby Jichu has arrived safely back in Korea #jisoo #jichu #kimjisoo


yêu gái khmer kh:))
yêu gái khmer kh:))
#quangcao #duoctaitro #thoitrangnu
#quangcao #duoctaitro #thoitrangnu

About

Legal