chicken geyser review

Walkerie · 24 Mar 2013 at 08:18

Hi all.

Woke up this morning thinking I was a millionaire. A few goggles later and my idea has already been done. Anyone have experience with this product? www.the-geyser.com/en/editorials/chicken-basting.asp

cainer · 24 Mar 2013 at 13:51

i watched the clip.. it looked like more hassle than its worth and the results looked pretty bad to me :/

Participant · 24 Mar 2013 at 14:14

The thing about basting is that it precludes crispy skin, of which I'm a fan. If you use a meat thermometer and cook the bird to around 70 degrees C max, then give it a proper rest, the meat should still be nice and juicy.

And yes it does look like a bit of a faff.

Interesting idea though, and I bet the flavour is fantastic.

Glaucus · 24 Mar 2013 at 14:22

It just seems totally pointless to me and I'm not convinced about how much basting works. Especially on something with skin.
Juiciness tenderness, isn't mainly to so with water anyway.
You can dry age steaks for a year loose a massive amount of water and still produce an amazingly moist and juicy steak.

All it seems to do is slightly decrease surface temp. Which for bbq or long cooking you moisten the surface for a reason. Just cooking a chicken, not convinced at all.