"dsi1" wrote in message
...

On Monday, March 11, 2019 at 11:04:49 AM UTC-10, Ophelia wrote:
>
> ==
>
> It is very pretty)
>
> Btw I sous vide many things but never chicken. Or are you saying you
> sous
> vide the chicken so you can coat it and fry fast?

Cooking the chicken until done and then deep frying at high heat to finish
off the coating is a quick and efficient way to do things. You don't have to
do a balancing act to do two separate things when making fried chicken.

The Chinese are experts at double and triple cooking dishes but Western
cooks are somewhat reluctant to take extra steps when making dishes. I
suspect that techniques like sous vide will help open the door to these old
but practical ways of food preparation.

==

Interesting, I never mind doing that and I often brown things off, once they
are out of the sous vide, although I am not sure that is the same thing

Thanks)