![]() The acid contained in buttermilk will work to break down the cartilage in the meat, making it tender, and the long soak in liquid will help seal in moisture. Southerners have been keyed in to this trick for ages, and Southern fried chicken will frequently call for soaking your chicken in buttermilk for several hours or even overnight before frying. A nice, long soak in an acidic mixture such as buttermilk can be the difference between a lackluster, dry texture and moist, juicy chicken. Think of it this way: if you were to transfer the chicken directly from the fridge to the frying pan, the very cold chicken would reduce the temperature of the cooking oil, which could affect your cooking time and result in uneven cooking. This step also ensures that your chicken cooks evenly and has a superior texture. But it is acceptable to let your chicken sit at room temperature for up to 30 minutes before frying. It’s important to keep meat and poultry chilled before cooking for safety reasons.
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