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- HOW TO COOK COKE CAN CHICKEN SKIN
- HOW TO COOK COKE CAN CHICKEN FULL
- HOW TO COOK COKE CAN CHICKEN PROFESSIONAL
Season a very lean rack of ribs several hours before cooking and the meat will be dry. The day-ahead seasoning technique only works on meat with enough fat content to counter any drying out effect that the salt might have.
HOW TO COOK COKE CAN CHICKEN FULL
You can read the full article on Food and Wine and note that the chef got different results with dry-aged steak, a rack of pork ribs and lamb shanks. Merriam-Webster defines succulent as 1) full of juice 2) moist and tasty and 3) of a plant: having fleshy tissues that conserve moisture. The chicken that had been seasoned the day before was more flavorful, but more than that, it tasted more balanced… more succulent.
HOW TO COOK COKE CAN CHICKEN SKIN
But the skin of the chicken that was seasoned just before roasting tasted saltier than the meat, and while I’m not sure I’d have noticed it on its own, when I sampled it next to the other chicken it seemed clumsy, an amateur effort. The skins of both birds became crispy and golden in the oven, the breasts juicy and delicious. I didn’t add any ingredients to enhance the flavor (butter, olive oil, spices or herbs), just salt and pepper.
HOW TO COOK COKE CAN CHICKEN PROFESSIONAL
I roasted both for about 45 minutes at 475 degrees, which is in line with what professional kitchens do. One was seasoned the day before and the other was seasoned just before roasting. In a 2009 article in Food and Wine magazine, Oliver Schwaner-Albright (he’s a famous chef Google him) did an experiment on two roast chickens. Too much salt can have the effect of curing meat but the right amount of salt will flavor the meat correctly, tenderize it and still leave it moist. We’re not adding so much salt to turn it into ham. I am of the position that when we talk about seasoning chicken, we’re not CURING the meat. And if the marinade has anything acidic in it, like vinegar or citrus juice, the acid will “cook” the meat and make it very dry by the time it reaches the frying pan. But some people say that salt draws out moisture from meat. To make sure that the innermost portion of the meat absorbs the seasoning, you have to give the chicken TIME to soak up the flavors.īUT. Seasoning can be in the form of a dry rub or a marinade.
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The seasoning is what gives the cooked fried chicken its flavor. So, when I cook fried chicken at home, cutting up a whole bird (reserving the neck and back for making broth) is the best solution so everyone’s preference is addressed. My husband, younger daughter and I like red meat our older daughter prefers white meat. Some people prefer white meat others prefer red meat. After frying, the meat is moist while the skin is ultra crisp.īut which meaty parts? Personal preference plays a role here. It cooks fast and the ratio of meat to fatty skin is good. The only not-so-meaty part of the chicken that can be fried with optimum results is the wing. That excludes the neck and back which are really more ideal for making bone broth. Which cut is best for cooking fried chicken? But what makes one cook’s fried chicken better than others’? Three things: the seasoning, the frying and the little extras. It’s comfort food, picnic food and even a special occasion dish. I haven’t met anyone who doesn’t like fried chicken.