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Posts by kuan

Also there will be probably be more than roasties at the party so you don't really have to make thirty full portions do you?
 There is no secret to fried chicken. It just takes time and a watchful eye.   You will need more than one fryer.  Two is the minimum.  One set at 325F for the breasts, one set at 375F for the other parts.  Use a skimmer and forget about using the baskets that come with it.  Clean the fryer every day.  Filter the oil every day.
That's a method I've never even tried.  I might try it tonight.    So sorry, no advice.
Wet marinades have to be a bit briny.  
Here is my Thanksgiving meal.  It's a slight departure from the traditional style.  I made a galantine, mixed the dark and light so every slice got some of each.  Then roasted the bones for stock, and croissants.      
 Oh gosh.  I guess for the sake of peace you didn't tell him to F off?  ;)
And after braising is it done or do you remove, pat dry, and crisp it up in a pan?
I suppose if it's just a matter of terminology then someone should come up with a way to label the garbage that's McFood and the better stuff that comes out of a roach coach, err, I mean taco truck. 
Maybe owner will change when he figures out why all these people are leaving.
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