| http://www.w3.org/ns/prov#value | - by daffy... ?? Mon Dec 20, 2010 4:48 pm hard to achieve in a confentchinal (spelling, sorry) much easier in a confection oven. your best bet is to roast at a low temp 300-350. then the last 1/3 of the cooking TURN HER UP! to a hundred or so more deg. also if you brine it, then pat it dry before putting it in the oven youll be.i do sugary glazes too. so then when they come out they they have a cris
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