notbob wrote:
> On 2006-08-29, wff_ng_7 > wrote:
>
> > 350° is damn hot to try and maintain. As long as the temperature remains
> > above 275° or so (preferrably 300° or a little above), things will be okay
>
> Now we're getting to the real nitty gritty. But! ...here's what I run
> across on the web:
>
> "Keep your oil very hot. To make sure that your chicken doesn't get
> greasy, you want the oil hot enough (375 degrees Fahrenheit) that the
> water in the chicken stays above the boiling point during frying. The
> force of the steam leaving the chicken keeps the oil from being
> absorbed. The hot oil also makes the outside wonderfully crispy."
>
> http://www.dummies.com/WileyCDA/Dumm...bcat-FOOD.html
>
> 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?

I recall turning down the heat a tad when the splattering became more
violent. And FWIW, the 45 minutes total cooking time I cited is pretty
accurate, IIRC. You have to realize this is done as a procedure passed
down from one generation to the next. Nothing scinetific about
it...you just sort of do it, and it works!

-L.