3,406 reputation
41665
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location Pennsylvania
age 30
visits member for 3 years, 11 months
seen 3 hours ago

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
Apr
22
awarded  Nice Answer
Mar
25
awarded  Popular Question
Mar
24
awarded  Notable Question
Mar
18
awarded  Notable Question
Mar
17
awarded  Notable Question
Feb
23
comment How can I make low sodium (140mg or less per serving) pancakes / waffles?
What about the baking soda--sodium bicarbonate--used to make the products fluffy?
Feb
11
awarded  Caucus
Feb
6
revised Salad dressing- does it go bad fast if it is creamed in a blender?
added 18 characters in body
Jan
25
awarded  Yearling