network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 9 months |
| seen | Apr 14 at 23:16 | |
| stats | profile views | 19 |
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Jan 5 |
asked | Brining chicken wings |
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Dec 6 |
comment |
How to imitate commercial fried chicken? Do you know of any additives to help prevent the "skin falling off the meat" problem? |
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Sep 15 |
asked | Dough Too Wet - what to do? |
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Aug 11 |
comment |
How to imitate commercial fried chicken? I've heard this technique, also. However, the suggestion was to use water instead of buttermilk. What about crackers? Would that help? |
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Aug 2 |
awarded | Supporter |
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Aug 2 |
comment |
How do you cook a steak like those found in fine steakhouses? +1 for dry age! |
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Aug 1 |
comment |
How to imitate commercial fried chicken? The chicken itself was OK (maybe a bit under cooked, was still very juicy). It's the crust that was the problem. The pepper won't burn in the fryer? |
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Aug 1 |
comment |
How to imitate commercial fried chicken? I used a temperature controlled deep fryer. Alton Brown says not to season the flour as that might burn; he seasons the chicken and then dredges it. I was cooking drum sticks. The Tabasco was in the buttermilk brine -- would that still have burned since it was covered with breading/batter? |
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Aug 1 |
awarded | Student |
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Aug 1 |
awarded | Editor |
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Aug 1 |
revised |
How to imitate commercial fried chicken? added 19 characters in body |
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Aug 1 |
asked | How to imitate commercial fried chicken? |
