A crust so crispy your neighbors will file a noise complaint!
I know how passionate people can get about fried chicken, and I'm not one to tell you who makes the best, but if you were to ask Ed Levine, the Serious Eats overlord, he'd tell you that it's Gus's, a sixty-seven-year-old institution in Mason, Tennessee. They serve fried chicken that he describes as incredibly crunchy, with a crisp, craggy crust, juicy meat, and a"cosmic oneness" between the breading and the skin.
The problem is that with fried chicken, the crisp well-seasoned coating is merely a surface treatment. None of that flavor penetrates very deeply. Surely brining and/or marinating should help with that problem? Brining is the process by which a lean meat is submerged in a saltwater solution. As the meat sits, the saltwater will slowly dissolve key muscle proteins—most notably myosin, a protein that acts as a sort of glue, holding muscle fibers together).
A full six hours submerged in salt/sugar water produced the beauty below. Weighing the meat confirmed that an overnight-brined-then-fried bird loses about nine percent less moisture than an unbrined bird does and is significantly tastier.I've experimented with tossing certain animal preparations with a mixture of baking powder and salt a day in advance in order to improve their crispness.
México Últimas Noticias, México Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
Guess Who This Fry Guy Turned Into!This glasses-wearing, french fry-munching kiddo grew up to be a hilarious stand-up comedian but before that ... he displayed his book smarts attending and graduating from Georgetown University. He also had a huge affinity for hiking.
Leer más »
Michael Barker Receives Honorary Award at Jerusalem’s Sam Spiegel LabMichael Barker, the revered co-president and co-founder of Sony Pictures Classics, was celebrated with an honorary career tribute in Jerusalem as part of the Sam Spiegel International Film Lab. Bar…
Leer más »
The $280,000 lab-grown burger could be a more palatable $10 in two yearsLab-grown meat, first introduced to the world six years ago in the form of a $28...
Leer más »
Nestlé’s CEO sees future in plant based burgers, chicken, sausages and baconHe’s the man behind KitKat, Nespresso and Haagen-Dazs, but despite manufacturing some of the world’s best-known products, Mark Schneider, chief executive of...
Leer más »
These Sweet & Tangy Grilled Chicken Thighs Are 100% Ready for SummerOnce you grill up these chicken thighs, the possibilities are endless. f52partner JustBARE
Leer más »
One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta RecipeThis recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).
Leer más »