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These recipes aren't very standardized. Your mileage will vary greatly from one restaurant to another. That said, generally these are three distinct dishes. Orange chicken is... Orangey. Sesame Chicken is typically salty with a hint of sweetness, served with sesame seeds. General Tsos is typically sweeter with a little more heat and served with ...


Grill on high heat. The marinate, together with the fat, will form a delicious crust, something special indeed. If heat is not high, it will not chat, but become soft and gooey.


Spices or egg do not get absorbed into chicken, or any other protein in any significant manner given any safe amount of time Some amount of sodium from a brine will get absorbed, but this is generally for different reasons, and is not a requirement for crumbed chicken The easiest and safest method is to dredge in flour, dip in egg, dredge in crumbs, and ...


As I always see my mother, she just coat it with egg then apply breadcrumbs and directly place it in the hot frying oil. Waiting is just for spicing or seasoning to allow the meat catching spices flavors.


No, I do not cook my brined chicken with added salt. I always brine chicken overnight with maybe a bit more salt than is standard. The next day, I rinse and soak it briefly in clear water, then cook it without adding salt. It is always salty enough from the brine and very few people eating at my table ever add salt. From my taste buds, I believe chicken ...


I agree with @rumtscho that you should not need to salt after brining. However, I totally disagree with the accepted answer. There are simply too many reputable sources that say otherwise, not to mention my own experience. First, please see the accepted answer to this question which is from Cook's Illustrated. Secondly, this article from Stella ...


Salmonella is a bacteria only found in the intestinal tract of chickens. No other birds contain this bacteria; if they do it is from cross contamination with chicken feces. Also, duck is not poultry, it is fowl. Fowl flies, poultry does not.


Myth busters beware, are you ready? Go! No brining nor seasoning will make your chicken too salty. 5%, 7%, 10%, The only sodium saturating process known to men is the injection, the needle injection, the so called "added solution". If you're only brining, you're miles away from needle injection consequences, yet another misunderstood process. Brining is ...


That's just the air in the package expanding, as it goes from freezer temperature to room temperature. It sounds like you're thinking of the fact that water expands when it freezes (and shrinks when it melts) but that's not what's happening here. The air warms up long before the ice starts melting. Some freezer packaging has small holes in it (or not so ...


In my marinades i use soy sauce lime or lemon and rice wine vinegar with sesame oil and Korean sweet and spicy sauce and sesame ginger mix in a heafty zipper locking bag and drain out as much air as possible and it holds up to a good week before the meat gets a off putting color


Recently the U.S. and especially Walmart have started importing chicken meat(as well as other meat) from China. To add further insult to injury many Chinese chickens are injected with water and then frozen. This makes them seem more plump and lets them charge you more by weight. If you have noticed lots of water in the pan when you cook chicken you are ...


Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass. You should just choose one thing to make, or buy a second chicken, I'm afraid.


You can add all sorts of seasoning to the chicken while steaming it if you wrap it up nicely. This is the reason for using tin foil. :)

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