In article >, aem > wrote:
>On Jul 12, 6:23am, (Phred) wrote:
>> Form time to time I've tasted some great bits of "sticky chicken"
>> which have been roasted (I think) after spending some hours in a
>> marinade. ....
>>
>> Question: What marinade would you recommend to make really tasty
>> chicken pieces? Although I suspect the ones I've been served
>> occasionally over the years were cooked in the oven, I have to admit
>> my oven is stuffed so I'll have to approximate the method using my
>> antique Hoover frypan. ....
>
>I'm going to guess that your antique Hoover frypan is what we call an
>electric skillet, and that you want to use it to produce something
>that seems like roasted chicken. I can't think of anything good that
>will achieve that end so you can stop reading here.

Here in Oz, people of my vintage use "frypan" for a stand-alone frying
pan, heated by electricity, to distinguish it from "frying pan" which
is a passive utensil requiring an external heat source.

The frypan as I know it comes with thermostatic control and a
high-domed lid. They're usually pretty big.

I've used mine to make a reasonably acceptable lump of pork roast, for
example. I take the point mentioned elsewhere that there is a strong
risk of burning the meat when attempting to roast this way. But by
using a wire stand under the joint that aspect can be controlled.

To my mind, the big difference from a true oven is that you can't get
a reasonably uniform heated space to provide radiated heat all around
the piece of meat because the lid is fairly thin metal (usually
aluminium IME, even if the body is stainless steel like my old Hoover)
and there's no insulation.

>Or, you could take advantage of what you have and make something that
>uses an electric fry pan to advantage, namely fried chicken. In which
>case, the answer to your marinade question is -- buttermilk. Soak the
>chicken pieces in cold buttermilk for at least an hour. Then shake
>the pieces in a bag of well seasoned flour (your choice of seasonings,
>the standard is salt, pepper, paprika while I like to add a couple
>pinches of Chinese five-spice powder or garam masala). Set your
>electric thermostat ot 375F degrees and give it time to come up to
>that temp, filled with oil to a depth of just under halfway up the
>sides. Fry until golden brown for about 15 minutes on each side.

I'm somewhat hesitant to try any sort of "deep frying" having come
close to setting fire to the kitchen in my aborted first attempt years
ago! (Admittedly I did jump in where the angels fear and tried to
make deep fried ice-cream like the local Chinese cafe does. :-)

Thanks also for your other contribution in this thread.

Thanks to the other contributors too for a number of interesting
suggestions and comments so far.

Cheers, Phred.

--
LID