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Post by Deleted on Dec 28, 2017 0:13:38 GMT -5
Porgyman- finally got a cast iron skillet, kids got me a Lodge for one of my Christmas gifts. Going to sear off some steaks tonight but in a week or two going to try your fried chicken. Where you been you racist bastard? _ Even if you got one "pre-seasoned," season it yourself. I season even the worst pans; and now my sautee flip has reached Jason Williams-levels
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Post by Hotman on Dec 28, 2017 1:29:34 GMT -5
Not sure if i can trust Stokseies cooking anymore... lil guy never had cast iron pans and browns meat with EVOO?!
dafuk?!
And I make jalapeno cheddar cornbread. It's the fuckon b0m! sometimes I will brown up some taco meat and make a mexican cornbread pie with it. Damn good.
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Post by 32Green on Dec 29, 2017 10:00:25 GMT -5
Just seared off some filets garlic butter thyme rosemary. The GF didn’t feel like cleaning tonite. Gotta be honest, I'm getting tired of her shit. Good. Stick by the "I cook, you clean" maxim and all will be right. Oh she’s cleaning that shit up tomorrow morning. Assuming she doesn’t bleed out from her surgery. And then 32 is cleaning that shit up while I pick out another casket. _
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Post by tkasper01 on Dec 29, 2017 11:29:03 GMT -5
Good. Stick by the "I cook, you clean" maxim and all will be right. Oh she’s cleaning that shit up tomorrow morning. Assuming she doesn’t bleed out from her surgery. And then 32 is cleaning that shit up while I pick out another casket. _ Surgical site pics or GTFO.
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Post by JStokes on Dec 29, 2017 19:22:43 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Porgyman if’n you’re out there let me know. I’m doing your fried Chicken tomorrow nite in the new skillet, can I soak the chicken in buttermilk over night? Also do you put anything in the buttermilk? _
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Post by Jets Things on Dec 29, 2017 20:33:21 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Porgyman if’n you’re out there let me know. I’m doing your fried Chicken tomorrow nite in the new skillet, can I soak the chicken in buttermilk over night? Also do you put anything in the buttermilk? _ What parts will you be making? Bone in thighs are my favorite.
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Post by JStokes on Dec 29, 2017 20:50:10 GMT -5
Porgyman if’n you’re out there let me know. I’m doing your fried Chicken tomorrow nite in the new skillet, can I soak the chicken in buttermilk over night? Also do you put anything in the buttermilk? _ What parts will you be making? Bone in thighs are my favorite. Bone in breasts and bone in thighs. _
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Post by 32Green on Dec 29, 2017 20:54:53 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Also do you put anything in the buttermilk? _ Teh chicken? What parts will you be making? Bone in thighs are my favorite. Bone in breasts and bone in thighs. _ Put this in the buttermilk^^^^^^^^
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Post by Hotman on Dec 30, 2017 3:58:30 GMT -5
Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Porgyman if’n you’re out there let me know. I’m doing your fried Chicken tomorrow nite in the new skillet, can I soak the chicken in buttermilk over night? Also do you put anything in the buttermilk? _ Soak it overnight?! What?? you just DIP it bro. lol yeah soak it overnight out on the counter lol
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Post by JStokes on Dec 30, 2017 12:47:25 GMT -5
What did he use to bread his chicken? What were his spices? Did he soak it in buttermilk? It's the last bastion of cooking I need to conquer. I need to know his recipe. I hope the bitch had Belvedere for the gentleman. _ Well, if it was as good as mine...it was worth committing the crime. Soak chicken for at least 1 hour in buttermilk. In a separate bowl combine flour, cornmeal, garlic powder, kosher salt, white pepper and paprika. Remove chicken from buttermilk and lightly pat, leaving it moist. Dunk this coated chicken in dry mixture. Return to buttermilk. Then back into the dry mix. Fry in veggie oil. Watch your heat! Too hot and it will burn. Roughly 8-9 minutes per side. You're welcome. Got it, just found a bunch of recipes. Minimum 1 hour soak, 4 hours is better but overnight works too. Found one recipe from a Southern fried chicken restaurant that soaks it for a minimum of 48 hours. The longer you leave it, the more tender and juicy it is. I guess the chicken meat needs time to soak in the enzymes in the buttermilk to help tenderize it. I also added Tabasco to the buttermilk for the soak. I guess if you just dip it you really don’t understand the whole rationale for using buttermilk. Not shocking. _
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Post by bxjetfan on Dec 30, 2017 14:04:50 GMT -5
Oh she’s cleaning that shit up tomorrow morning. Assuming she doesn’t bleed out from her surgery. And then 32 is cleaning that shit up while I pick out another casket. _ Surgical site pics or GTFO. Please, she had a micro peen implant. The whole procedure took no more then 30 seconds.
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Post by JStokes on Dec 30, 2017 19:26:54 GMT -5
Ok first effort I’d give it about a B graded on a curve.
The bad.
Pieces were WAY too big. Bell and Evan bone in breast’s and thighs. Took forever to cook. And with all the batter were too big to eat. At least the breasts.
Should have started with boneless stuff just to get the process down.
The temperature management was very challenging, shooting up to 400+ then at 350 dropping the chicken in dropped below 300. Was very difficult to keep it consistently at 350-360.
The double dredge was unnecessary and made for super crispy but way too battery chicken.
Needed more seasoning. I dialed back on the salt and I shouldn’t have.
The good.
Super juicy, soaking in the buttermilk overnight was huge. Some of the moistest fried chicken I’ve ever had. I’ll go 48 hours next time.
Very very crispy. The skillet is awesome.
A ton of leftovers- I made 2 breasts and 2 thighs and the breasts are left.
I think I’ll do either small bone in thighs next time or boneless breasts and thighs.
_
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Post by JStokes on Dec 30, 2017 22:55:36 GMT -5
The fuck do I do with all this oil.
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Post by tkasper01 on Dec 31, 2017 9:59:40 GMT -5
The fuck do I do with all this oil. _ Put it in one of the wine bottles and cork it. Then I just throw it out. It is a process that ensures I drink at least one full bottle of wine
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Post by JStokes on Dec 31, 2017 12:17:14 GMT -5
The fuck do I do with all this oil. _ Put it in one of the wine bottles and cork it. Then I just throw it out. It is a process that ensures I drink at least one full bottle of wine I’m not sure I have any empties around. Oh wait. _
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