On Tue, 29 Aug 2006 14:28:13 -0500, notbob > wrote:


>Now we're getting to the real nitty gritty. But! ...here's what I run
>across on the web:

>This is what I always thought. Hot != greasy. But, then the very
>same page later states:
>
>"Brown the chicken quickly to seal in the juices. After the initial
>browning, reduce the heat to allow the chicken to cook through without
>drying."
>
>DOH!!
>
>Now, which is it? Keep it hot or not? This is the key point I'm
>looking for. How to cook the chicken so it becomes done, but cooks
>hot enough to not come out greasy.

This is the way I was taught, and I grew up in Virginia. We always
turned down the heat after the initial browning.

Christine