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location Pennsylvania
age 30
visits member for 3 years, 6 months
seen 19 hours ago

Jun
14
reviewed Close Looking for coffee from the 80's for my father, Lucern?
Jun
14
reviewed Leave Open How do I baste barbecue chicken while grilling?
Jun
14
reviewed Leave Open raw chicken in an “off” crockpot
Jun
13
reviewed Leave Open How to make matcha tea without matcha whisk?
Jun
13
reviewed Leave Open Cookies end up Rubbery
Jun
4
awarded  Popular Question
May
29
reviewed No Action Needed What's a good technique for cooking fresh corn in the microwave?
May
29
reviewed No Action Needed How long do eggs last in the refrigerator out of the shell?
May
29
reviewed Reviewed Office (Loose Leaf) Tea Solution
May
29
revised Office (Loose Leaf) Tea Solution
added 25 characters in body
May
29
awarded  Custodian
May
29
reviewed Leave Open How can I keep my salad cold in the microwave?
May
28
awarded  Custodian
May
28
reviewed No Action Needed White chocolate ganache won't set
May
28
reviewed Reviewed Mushroom replacement in Beef Wellington
May
28
comment How to make fried chicken tender and juicy?
This answer misses some key points. If we were talking about pure muscle meat, like a boneless skinless chicken breast, then this would be perfectly correct. But that's not typically what is referred to as "fried chicken"--usually we mean whole pieces of meat with bones and sinew intact. The collagen from the connective tissue is key to understanding what makes meat--fried chicken in particular--"juicy". Also, final temperature is not the only factor in moisture loss. As others have mentioned, salt can be used to alter the structure of the meat itself to reduce moisture loss.
May
28
comment How to make fried chicken tender and juicy?
The concept of "sealing" may be inaccurate, but it is not "urban legend". It's simply not what the term means.
May
24
awarded  Notable Question
May
15
awarded  Popular Question
Apr
23
awarded  Famous Question