I tried roast chicken several times at home, and each time it was enough to fill my appetite. He never won it once. What did I do wrong?
Because I firmly believe that a good roast chicken is something I should know before I can do anything in my 30s, I have searched for every kind of wisdom I could find.
This includes so many tips and tricks from friends, professionals and the internet that I might get.
If you want to roast a chicken at home, you should stick to these fried chickens.
Fry in small parts
The first, who knows how to cook a fried chicken, has to roast small pieces, according to chef Josh Elkin.
"The lower kettle or fridge is the smaller chicken and the longer one," Elkin told Foodbeast.
"Making a fried chicken is a dog," he added, "but it's a fried chicken, so it matters."
Everything is about the temperature
Never fry a cold chicken. When you cook, your raw chicken is at least 30 minutes until it reaches room temperature. The reason is that the cold chicken affects the cooking oil and lowers the temperature much more than the pieces are thrown.
This also causes the oil to penetrate the skin - producing a moist and greasy chicken. Chef Linh Nguyen of 4th of Fleenor recommends a temperature of 335F.
Chicken skin is essential
After simplified chicken fragments at high temperature, you know that it sits thicker between the flesh and the skin when it's golden.
Since fat can fry the skin, it is released from the fat when cooking at high temperatures. This translates into a fat chicken. Keep the skin as a barrier.
If you decide not to eat the skin, it is for you. If you make a fried chicken, but at least half the joy behind it.
Cooking oil is also important
Good to make a double hit
Once you've watered your cooked chicken, can you go well? Of course, but if you want this skin extra skin, you can also let this chicken sit on a rocket for a few minutes so that excess fluid is absorbed. Then dip it for the second time before frying in your melted flour.
The result: raw and cruel chicken.
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Chicken wire paper towels
We have often heard that paper papers are absorbed, absorbing the excessive chicken. However, vapor generated by wet paper jets results in soggy roast chicken. Instead, place your fried chicken pieces on a cover so that the excess oil falls.
The Spyrou ends
Permanent Spyrou, a former recipient blogger and protector of Pak Jokes, had this little technique to share if you were worried about burning your chicken.
"The more the chicken in the oil, the more it can penetrate," he said. "I like the color on each side and it's done in the oven."
He says he turns the oven 350 degrees for the oil and the oven, so the chicken spends about 5 minutes in the oil and the rest of the cooking time in the oven -10 minutes.
"It keeps the moisture of the chicken, prevents it from covering and prevents excess oil from getting into the meat and fixing it."
The rest of the cooking oil?
Your fried chicken is cooked, you've had enough and now it's time to brush. After finishing these dishes, your oil now seems to be a bit chilly. I'm not really trying: NEVER throw your current oil into the sink.
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