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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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![]() Abe wrote: > Some recipes call for the following general process, while other just > say fry in an open skillet without covering at all. Any opinions on > which works better? Supposedly the 10 minutes of covering helps to > cook the interior without overcooking the exterior. > > PLACE each dusted piece in the skillet, skin-side down. Adjust heat if > necessary so that it bubbles up, then fries steadily but not too fast. > Cook about 10 minutes. > > TURN pieces and cook 5 minutes longer. Cover skillet, reduce heat > slightly, and continue to cook about 10 minutes. > > REMOVE lid, turn chicken pieces and cook until brown. Remove from fat > and drain on paper towels or a clean paper bag. Covering just wrecks the crust and is not necessary if you are paying attention. However if your guests are late ... Go ahead and put a lid on. Biff |
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![]() > wrote in message ups.com... > > Abe wrote: > > Some recipes call for the following general process, while other just > > say fry in an open skillet without covering at all. Any opinions on > > which works better? Supposedly the 10 minutes of covering helps to > > cook the interior without overcooking the exterior. > > > > PLACE each dusted piece in the skillet, skin-side down. Adjust heat if > > necessary so that it bubbles up, then fries steadily but not too fast. > > Cook about 10 minutes. > > > > TURN pieces and cook 5 minutes longer. Cover skillet, reduce heat > > slightly, and continue to cook about 10 minutes. > > > > REMOVE lid, turn chicken pieces and cook until brown. Remove from fat > > and drain on paper towels or a clean paper bag. > Covering just wrecks the crust and is not necessary if you are paying > attention. However if your guests are late ... Go ahead and put a lid > on. > Biff ====== I used to think the covering of the pan, after browning was to steam the chicken and keep it from drying out while it finished cooking. Then I thought you removed the cover the last five minutes to crisp up the skin. First, let me say that is only what I thought; I do not know if this is a correct assumption or not. ----------- |
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