Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

broasted chicken
Goto page Previous  1, 2
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Tools, Equipment, and Gadgets
View previous topic :: View next topic  
Author Message
ERdept



Joined: 24 Apr 2008
Posts: 39
Location: LA

PostPosted: Sun May 11, 2008 6:12 am    Post subject: Reply with quote

Excellent! I'm just reiterating basic cooking principles. Cooking 101.

http://www.cookthink.com/reference/19/Do_I_need_to_salt_eggplant_before_cooking_it

http://www.chowhound.com/topics/385930

http://homecooking.about.com/od/spices/a/salttips.htm

http://www.shaboomskitchen.com/basics/salt.html


Just stating basic principles. Not telling you how to cook your meals or that there are no foods salted hours or days ahead of time.

People, mole hill are being made into mountains. These are just basic facts I'm stating. Once more. WOW!
Back to top
View user's profile Send private message
SirShazar



Joined: 30 Jul 2007
Posts: 89

PostPosted: Mon May 12, 2008 5:13 am    Post subject: Reply with quote

Have you ever wondered what life must have been like before salt and sugar were staples in food?

I just can't imagine enjoying food that way.
Back to top
View user's profile Send private message
ERdept



Joined: 24 Apr 2008
Posts: 39
Location: LA

PostPosted: Mon May 12, 2008 7:53 am    Post subject: Reply with quote

I wonder as well.

I have a deep interest and reverence for food. It not only sustains us, but brings people together. Our common bond. So I do a lot of reading about food in general.

I did read that salt has been a valuable commodity for a long time. At one time, as valuable as gold.

I'm sure that our predecessors found natural sources of salt and sugar, such a honey, as recounted in the bible.
Back to top
View user's profile Send private message
broilerJ



Joined: 30 May 2008
Posts: 2

PostPosted: Fri May 30, 2008 2:31 am    Post subject: broasting Reply with quote

I broasted chicken when I was 16 y.o. in a restaurant with professional equipment. It's the moistest, best flavored chicken you will consume. I crave it all the time, but can't find it anywhere. The pressure cooker works on the same principal as restaurant quality gear, but the retail pressure cooker is too small and extremely unsafe with oil. Don't do it.
Back to top
View user's profile Send private message
Michael Chu



Joined: 10 May 2005
Posts: 1631
Location: Austin, TX (USA)

PostPosted: Fri May 30, 2008 8:12 am    Post subject: Re: broasting Reply with quote

broilerJ wrote:
I broasted chicken when I was 16 y.o. in a restaurant with professional equipment. It's the moistest, best flavored chicken you will consume.

KFC uses a pressure fryer to cook its chickens (it's not broasting since it's not manufacturered by Broaster). I'll often stop in to see if they're running low on chicken and if they are place my order and tell them I'll wait the 12-15 minutes for them to make the next batch. When it just comes out, it's awesome. When it's been sitting under the heat lamps for a while, it's just KFC (still tasty though).

I also would strongly caution against the use of a pressure cooker for pressure frying. It's just not made for that purpose.
Back to top
View user's profile Send private message Send e-mail
markkubis



Joined: 06 Mar 2008
Posts: 8
Location: Bury St. Edmunds, England

PostPosted: Sat Jun 07, 2008 10:24 pm    Post subject: Reply with quote

If you want to pressure fry then buy a home pressure fryer from either Fagor or Magefesa. A pressure fryer operates at a lower pressure than a normal pressure cooker and has additional safety features. I wouldn't take any risks using a normal pressure cooker with hot oil under pressure just for the sake of some fried chicken.
Back to top
View user's profile Send private message
SirShazar



Joined: 30 Jul 2007
Posts: 89

PostPosted: Sat Jun 07, 2008 11:49 pm    Post subject: Reply with quote

http://missvickie.com/howto/fry/fryerlook.html#Fagor

Here are the Fagor or Magefesa pressure fryers if anyone was interested. I'm still thinking it's not worth the risk.
Back to top
View user's profile Send private message
cbread



Joined: 05 Jan 2009
Posts: 7

PostPosted: Wed Jan 07, 2009 3:49 pm    Post subject: Reply with quote

... An interesting article on salting

http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks

Salting has become less simple of late. I had always believed just what has been noted - not to salt too early. But various things have moved me to the other side of the discussion. I wonder now, whether the question isn't when is it too late to do a good job.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Tools, Equipment, and Gadgets All times are GMT
Goto page Previous  1, 2
Page 2 of 2

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group