A huge turn off to me is when the chicken does not cook all the way through and it is still raw at the center. Oh and veins are another turn off as well.
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Fried Chicken
- Thread starter fenderx55
- Start date
Aw c'mon, nothing better than a rare chicken
sandwich with raw spinach. That's good eatin' there!
Them Salmonella and E.Coli just belong together
like peanut butter and jelly!
sandwich with raw spinach. That's good eatin' there!
Them Salmonella and E.Coli just belong together
like peanut butter and jelly!
Season with seasoning salt, garlic salt or power, paprika,pepper and don't be as concerned with cooking at a fast temperature. I would suggest you preheat your pan to medium for about 5 minutes and then cook at a nice easy even pace. Too many people cook on too high of a temperature.fenderx55@yahoo said:
just drop a little piece of breading or meat in there, and if it floats and is being fried, its hot enough. if not, its not hot enough.
bigfatbass
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- Jun 30, 2003
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- Endorsing Artist: Karl Hoyt Basses
Had to mention this as I was reading through for a particular tip:
From my previous life in many kitchens, don't EVER use soap of any kind in a seasoned cast iron pan.
Dashing it in cold water while it is still cracking hot does not deglaze the pan as mentioned, but instead does the exact opposite and locks the grease into the pan. This is a good thing and exactly why you never use soap our any scouring object. To clean those tough spots use a little HOT water (even put it back on the burner if you have to). It should loosen the layer of oil under your stuck bits if the pan was seasoned properly and you can gently nudge off any residue.
Whether it's a wok, a skillet, or a deep fry pan, soap is the mortal enemy of seasoned cast iron cookware because it breaks that bond and is very difficult to get out of the pan. I have seen a kitchen near come to blows more than once over a little dishsoap in the wrong place.
From my previous life in many kitchens, don't EVER use soap of any kind in a seasoned cast iron pan.
Dashing it in cold water while it is still cracking hot does not deglaze the pan as mentioned, but instead does the exact opposite and locks the grease into the pan. This is a good thing and exactly why you never use soap our any scouring object. To clean those tough spots use a little HOT water (even put it back on the burner if you have to). It should loosen the layer of oil under your stuck bits if the pan was seasoned properly and you can gently nudge off any residue.
Whether it's a wok, a skillet, or a deep fry pan, soap is the mortal enemy of seasoned cast iron cookware because it breaks that bond and is very difficult to get out of the pan. I have seen a kitchen near come to blows more than once over a little dishsoap in the wrong place.
Yeah, the consensus of opinion is that you are right. But it's my pan and I oil it immediately after. And I don't use a lot of soap. Depending on the residue on the pan,
sometimes it is almost unavoidable. Goes back to my QC training. 'Food has to be physically removed before surfaces can be sanitized.'
Oh, and I meant the term deglazing in the cooking sense, 'Deglaze the pan and add to the reduction to the stock' as opposed to the cleaning sense 'deglaze the surface of the metal'.
sometimes it is almost unavoidable. Goes back to my QC training. 'Food has to be physically removed before surfaces can be sanitized.'
Oh, and I meant the term deglazing in the cooking sense, 'Deglaze the pan and add to the reduction to the stock' as opposed to the cleaning sense 'deglaze the surface of the metal'.
bigfatbass
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That soap stays in the pan, you are just applying more oil to the soap. Do what you like, but definitely not for me.
Whether your intent is to clean or continue cooking it just means using water/wine/whatever to break the bond between your grease and the pan thus giving you the fine renderings to pour off. Hot melts oil, cold makes it set. Putting a pan in cold water is not deglazing, it would be glazing, actually.
I'm really sorry about beating the subject, but it's bit of a peeve. (obviously)
Whether your intent is to clean or continue cooking it just means using water/wine/whatever to break the bond between your grease and the pan thus giving you the fine renderings to pour off. Hot melts oil, cold makes it set. Putting a pan in cold water is not deglazing, it would be glazing, actually.
I'm really sorry about beating the subject, but it's bit of a peeve. (obviously)
Peeve away, d00d. 
I keep my Eschericia Coli, Salmonella spp., and
Listeria Moniocytogenes as dead as possibe, which is my pet peeve.
One peeve of mine offsets another. I like dead bacteria more than
my pristine pan surface on my fave pan.
We still have different linguistic usages, but it is hardly worth
picking at, as both usages are right. But, for the record and the edification
of our less culinarily inclined readers, let me clarify these usages briefly.
You are using definition one from Merriam Webster: [Invalid or Expired Link Removed]
Main Entry: de·glaze
Pronunciation: (")dE-'glAz
Function: transitive verb
: to remove the glaze from <deglaze pottery>
I am using definition two, (in the cooking sense), from the French usage:
deglaze
Main Entry: deglaze
Function: transitive verb
Etymology: modification of French déglacer, literally,
to melt the ice from, from dé- + glacer to freeze -- more at GLACé
: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heating
Which is why we are at cross purposes, we are using the same word but
different meanings.
When I 'deglaze' the pan, the cold water reacts vioently to the HOT pan, and
quickly heats up and dissolves the residual matter in the pan. That can either be reserved for other use or disposed of. Then I wash quickly, rinse, dry and re-oil, wiping the excess off with a paper towel.
I keep my Eschericia Coli, Salmonella spp., and
Listeria Moniocytogenes as dead as possibe, which is my pet peeve.
One peeve of mine offsets another. I like dead bacteria more than
my pristine pan surface on my fave pan.
We still have different linguistic usages, but it is hardly worth
picking at, as both usages are right. But, for the record and the edification
of our less culinarily inclined readers, let me clarify these usages briefly.
You are using definition one from Merriam Webster: [Invalid or Expired Link Removed]
Main Entry: de·glaze
Pronunciation: (")dE-'glAz
Function: transitive verb
: to remove the glaze from <deglaze pottery>
I am using definition two, (in the cooking sense), from the French usage:
deglaze
Main Entry: deglaze
Function: transitive verb
Etymology: modification of French déglacer, literally,
to melt the ice from, from dé- + glacer to freeze -- more at GLACé
: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heating
Which is why we are at cross purposes, we are using the same word but
different meanings.
When I 'deglaze' the pan, the cold water reacts vioently to the HOT pan, and
quickly heats up and dissolves the residual matter in the pan. That can either be reserved for other use or disposed of. Then I wash quickly, rinse, dry and re-oil, wiping the excess off with a paper towel.
