Sheldon wrote:
> Heidi wrote:
>
>> I know --I still occasionally snitch crispy pieces of skin/fat from
>> items I've roasted (most recently a leg of lamb), but I don't eat
>> as much these days. I used to take the skin from chicken that I
>> was going to cut up for other purposes and fry a few pieces up in a
>> pan, salt it and eat it.
>>
>> Since I only like the crispy bits, leaving the skin on in a crock
>> pot isn't going to be a temptation --it's not typically crispy.
>>
>> Recently my daughter made a chicken paprikash recipe that used
>> skinless chicken pieces and the chicken was surprisingly moist. I
>> attribute that to the white wine and vinegar in the recipe.
>>
>> Heidi
>
>
> That dish was moist because it was braised. But the fat contributes
> flavor making for a *tastier* dish, and cooking with the layer of
> fat on top seals in aroma... also seals in heat, permiting cooking
> with lower heat settings. With braised/stewed chicken it's very easy
> to skim the fat at the end.

More idiocy. Fat on a chicken seals nothing anywhere. And it won't seal
in heat...

Fat helps with flavor because fat-soluble flavor elements dissolve in it
and are distributed across the surface and sometimes into the meat.

The braising process brings everything in the pot to the same temperature.

Where does he get this madness...?

Pastorio