"Omelet" > wrote in message
news
> In article >,
> "cybercat" > wrote:
>
> > "aem" > wrote in message
> > ups.com...
> > > Omelet wrote:
> > >> In article >, "cybercat"
>
> > >> wrote:
> > >>
> > >> > "JWBH" > wrote in message
> > > [snip]
> > >> >
> > >> > I wash all poultry before cooking. Wash it in a collander then
shake
> > >> > as much water out as you can and dry it on a thick pad of paper
> > >> > towels--or two, one on top.
> > >>
> > >> Why do you dry it? I use a screen colander and just drain it well.
I've
> > >> never bothered to dry it?
> > >> --
> > >
> > > Depends on what you're making. If you want browned meat/poultry, the
> > > results are much better if it's dry when it hits the hot oil. If
> > > you're stirfrying, dry food won't lower the temp of the hot oil and
pan
> > > as much as wet. -aem
> > >
> >
> > Yep. And if you're deep frying, which I do not do often, water makes
> > the oil spit.
>
> But water is what I use to make the spiced rice flour and cornstarch mix
> stick to the meat. I don't use batters.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
Nicholson
I rinse poultry, but don't bother drying it. Frying poultry means the
grease is going to splatter or spit even if only from the moisture in the
meat, which is why I always fry meat in a tall pot with about three inches
of oil in it so I don't have to clean up every surrounding kitchen surface
and I use a pair of long tongs. After about 10 to 15 min, depending on the
cut of meat, the oil quits viciously spitting or splattering and the meat is
either done or ready to turn depending on the level of grease. If the level
of oil completely covers the meat it's deep fried and if it's only half way
up the sides it's called pan fry. Either way I use a tall pot and long
tongs.
Now if your baking poultry that's another story, you do want to dry it off
then. Excess moisture prevents the skin from browning. I know it's not
healthy, but the skin is the best part of baked chicken. Here at my house
we fight over the skin and feed most of the meat to the dog. I usually bake
chicken thighs, because they often add that long flap of skin which covers
that boneless, skinless chicken breast everyone else buys.