How do you get it out of the evidence locker?
Houngan
3164
You tell the Sergeant running it that if he doesn’t give it to you, you’ll garnish his celery.
Don’t eat Paula Patton’s mother’s fried chicken.
- Wash chicken.
- Coat chicken with flour.
- Put floured chicken in oil.
- Then season the chicken!?!?!?!?
- Grimace and walk away.
Timex
3166
There’s some weird stuff going on there.
The headline is kind of misleading, because she’s seasoning the chicken… But it’s weird to do it while it’s actually in the oil. She’s flipping it over, so it actually works probably work? It’s just kind of weird… I would usually put some seasoning into the breading, and then season it after frying.
I’m trying to think what the effect of what she’s doing would be… Part of me thinks that it could work, if the temperature isn’t too hot, as the oil might actually take on the seasoning and then you are frying in seasoned oil which would be good?
But part of me thinks that the powdered spices are going to get into the oil and then burn real bad, making stuff burnt and bitter tasting.
Also, she used pre ground black pepper. Get out of here with that.
What’s really amazing about this video, is the debate that’s raging now online about washing chicken before cooking it. Some folks swear by it. Others say you risk splashing salmonella around the sink.
Personally, I’ve never washed chicken before cooking it.
If you’re cooking the chicken, which presumably you are, what’s the point of washing it? The bacteria don’t survive the temperature of cooked chicken.
Why would you ever wash chicken.
If you aren’t using something that is anti-microbial, the water is just going to push any bacteria around.
It is insane to me that people wash chicken.
That’s spun up a couple of other times around some other low-medium famous chef personalities that swear by it. I’m very much of the “why exactly am I splashing disease-water all over my sink area before blasting the chicken with 500F direct heat again?” camp. If it’s what your momma did and y’all ain’t never died of food poisoning yet and it brings you comfort to follow in her footsteps, knock yourself out, but I might not eat your home cooking anymore after I learn that. . .
It’s just one of those things that people used to do before Harold McGee, Alton Brown, Cooks Illustrated, Kenji, and the rest looked at cooking with a more analytical scientific lens and proved it offered no benefit and just made cleanup more difficult, like putting olive oil into pasta cooking water.
I don’t wash chicken but I do dry it. Best way to get that crispy skin, salt it then let it sit uncovered in the fridge overnight.
There’s an old wives tale that putting oil into pasta water prevents sticking, or prevents the pot from boiling over, or probably other things. It does none of that, the oil just floats on top of the water and does nothing.
The “washing chicken” thing comes up with some regularity. I think that around Thanksgiving, Butterball et al issues statesments about how you don’t have to wash your turkey either. I never wash meat because, kinda why? But on the other hand, the obsession with cross contamination is also driven by the recipe-industrial complex’s weird lawsuit-avoidant obsession with salmonella, which also pretty overblown, so whatever.
Lamalo
3176
Well okay then, I’ll stop doing what I’ve been doing for years. Couldn’t you have mentioned something earlier? So much olive oil gone to waste. I weep for the poor olives who have sacrificed their lives in vain.
If you buy a whole chicken then yes you’re gonna want to wash it. They pluck it for you but the intestines were still full of shit two hours ago I wanna rinse the shit out.
If you’re getting factory parts that are reprocessed then I guess not
Oh fun fact in Mexico they change chicken litter every flock (every 5 weeks) but in the USA they change in once a year. And you wonder why we have salmonella…
You can check how nasty your chicken place is there is a sticker with a code
Chickens are rinsed with cold chlorinated water after being slaughtered, gutted, and plucked. This is done to reduce the carcass temperature to inhibit bacterial growth and remove any debris. There’s no reason to rinse at home if you live in a nation that does this. Mexico, I have no idea.
Happy to have burst your bubble @Lamalo!
I still trim, rinse, and dry most meats before I cook them, especially chops and joints and, yes, whole birds. It’s mainly habit, but I also catch things like stray bone fragments and odd bits of feathers and unwanted gristle, etc.
It’s part of the process; I’d have to train myself to stop, and I didn’t survive to middle age in order to unlearn things, goddammit.
In the US. It’s illegal here.
Yes, I said that didn’t apply everywhere. Why is it actually illegal in your locale as opposed to just a different practice?
The story that’s usually given is that it would cover up unsanitary/low welfare practices, but I’ve no idea if that’s actually true. Chlorinated chicken was one of the boogeymen being waved around when the government was talking about a free trade deal with the US.
