Amish Fried Chicken?
Sqwertz wrote:
>
> On Fri, 06 Dec 2013 17:35:40 -0500, Pete C. wrote:
>
> > Janet Bostwick wrote:
> >>
> >> On Fri, 06 Dec 2013 16:28:06 -0500, "Pete C." >
> >> wrote:
> >>
> >> snip
> >>>
> >>>I've heard the buttermilk thing in southern recipes. My suspicion is the
> >>>real difference is/was very fresh, very high quality locally raised
> >>>chicken.
> >>
> >> You ought to try it. Then you would know instead of suspicion.
> >
> > I have tried it. I have also noted the huge difference between low grade
> > cheap "up to 18% retained solution" chicken and more expensive "less
> > than 3% retained water" chicken.
>
> "up to 18% retained water..."??? I don't know where you're buying
> your chicken but that is abnormally high. I have never seen anything
> over 5%. I think you're confusing retained water with siolutions and
> enhanced chicken because the phrase "retained" is always followed by
> "water", not "solution" on raw chicken packages. Whereas solutions
> for "enhanced chicken" are considered an integral part of the product
> and must be followed up with an actual ingredient statement.
>
> -sw
Read what I wrote again...
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