"aem" > ha scritto nel messaggio
ups.com...
>
> Pandora wrote:
>>
>> Thank you Carol! I look at this recipe and then I will ask you something
>> because I don't understand some ingredients!
>> Thank you very much!
>
> This recipe may produce excellent results, which is the most important
> thing, but it sounds like you want to learn about "American cooking,"
> so you should know that this recipe varies from "traditional" in
> several ways. First, brining chicken is a relatively new reaction here
> in the U.S. to low quality mass produced chickens. Some people think
> that long soaking in salted water improves it. Others think that's
> wishful thinking and useless work. Second, using egg in the coating
> process is a little unusual. It's probably done here because, third,
> using a deep fryer is also unusual.

Yes I think that a deep fryer is no good for this recipe because the meat
shouldn't fry, but cook slowly in few fat. In fact the big pieces of chicken
need a long cooking time and if you fry it in too much fat, it roast outside
while the internal remains hlf-cooked.

The "traditional" method uses a
> big cast iron skillet with enough fat to come more than halfway up on
> the chicken pieces. Lard is probably the original fat, and some argue
> it makes the tastiest chicken, but many people now use vegetable oil.
> Made well, fried chicken deserves its long popularity. Have fun trying
> different methods. -aem

Thank you, aem, I will try and then I'll tell you.
An ask: does anyone use breasts of chicken for this recipe?
Thank you
Pandora
>