7/28/2019 How to Make Fried Chicken http://slidepdf.com/reader/full/how-to-make-fried-chicken 1/27 How to Make Fried Chicken Here’s our basic method for preparing fried chicken, how to avoid common mistakes when making fried chicken, and how to cut a chicken for frying. SIX STEPS TO PERFECT FRIED CHICKEN Most fried chicken recipes follow this basic sequence of steps. • 1. CUT INTO SIMILAR-SIZED PIECES Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate. • 2. SUBMERGE IN BRINE Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.
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Now, you may be able to form this into balls at this point. I however, could not- Ithink it’s the summertime in Florida problem. That’s why we have refrigerators.Chill your dough if you need to. Maybe a half hour. Roll into walnut sized balls.Place balls in the freezer for 2hrs.
Melt 12 oz chocolate chips with 1 tbs shortening or butter. To melt, place in a
microwave at 25 second intervals, stirring between each. Be careful- overheatedchocolate can seize up. Just get it till it’s starting to melt and stir away, thechocolate will continue to melt and smooth out. My little tip. I have ruined a lot of chocolate in my days.
Now, you can dip the balls using a spoon- or fill pastry bags with the meltedchocolate and drizzle. You don’t have pastry bags? Okay, in this instance aplastic bag should work. But, next time you see some of those disposable pastry
bags…get them. They are so worth it. So, drizzle or dip and store these babiesin the fridge. Unless you live in an igloo. But- I don’t think igloos have internet, dothey? I have never seen an igloo in real life. Do they still exist? Hmmm… I needto google that.
2. Before cutting potato, rinse well under water. From there, cut the ends off the potato, stand up on
end, and cut slices from the potato that are ¼” thick (depending on how thick you want your fries- cut
accordingly) Take slices and cut fries out of the potato-using ¼ ” as the measurement.
3. Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every
piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes,flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to
not over crowed the pan- this is result in uneven baking.
Homemade French FriesBy er in On March 6 , 2010 · 43 love ly responses
Why there is no need to purchase pre-made fries in the freezer aisle – in pictures
Savings in Cincinnati, OH 45224 Change Zip• 1/4 cup butter, softened
• 1-1/4 cups sugar
• 2 eggs
• 1 container (2-1/4 ounces) prune baby food
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cake flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups buttermilk
• FILLING:
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/8 teaspoon mint extract
• 3 to 4 drops green food coloring, optional
• ICING:
• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
• 2/3 cup fat-free sour cream
• 1 teaspoon vanilla extract
Directions• Line two 9-in. round baking pans with waxed paper. Coat pans with cooking
spray and sprinkle with flour; set aside.
• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add
eggs, one at a time, beating well after each addition. Beat in baby food and
vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixturealternately with buttermilk.
• Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before removing
from pans to wire racks to cool completely.
• For filling, in a small bowl, beat the cream until it begins to thicken. Add
confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloringif desired. Place one cake layer on a serving plate; spread with filling. Top with
second cake layer.
• For icing, in a small bowl, combine the cooled chocolate, sour cream and
vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours beforeserving. Yield: 16 servings.