Rosemary-Brined Buttermilk Fried Chicken - Cooking Essay Examlple

Published: 2021-08-15
573 words
3 pages
5 min to read
Carnegie Mellon University
Type of paper: 
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The buttermilk is a tangy tenderization that improves ones love and taste for fried chicken. It is a fried chicken that does not fail and is speedy enough to fit into ones busy, tired or chicken-deprived lifestyle. The meal is worth more than the little tasks required. Starters use the thighs and wings (parts that seem reasonable to man. However, with time they expand to other regions. The moment one commits to frying their own themselves, a soggy crust is created that makes the meat unforgettable, more fun and memorable to the chef.

Proper preparation of buttermilk fried chicken requires a pound chicken, a teaspoon black pepper, teaspoon paprika and dried rosemary. It also involves ground thyme, dried oregano and dried sage, white pepper, and cayenne pepper among others. Organization of time is vital to the success of the process. 6 hours and 45 mins would be required to prepare the chicken. Brining the chicken keeps the meat flavored and moist when applied in the appropriate ratios. These little troubles and tasks needed lead to the proper preparation of fried chicken that is speedy enough to fit into the busy, tired and chicken deprived life patterns of the consumers.

The salt works on the onions, drawing out the moisture thereby helping it to cook in its juices swiftly. Brining tempts raw chicken while preparing it for dredging and frying. The crust is a sweet, thick and crunchy coat and provides an ideal seasoned flour-buttermilk flour coating. Its a one of a kind crust that would make one want to steal the drumsticks and leave the meat lingering in the bone. It provides an ideal seasoned flour-buttermilk coating that trims down the ingredient list. Most starters use the thighs, wings and the chest since they appear as the most favorable parts to most consumers. The breaking down of the chickens also establishes virtues that are inherent for preparation of a sweet meal, i.e. patience among others since the meal takes time to efficiently mix with all the ingredients.

Brine, as intoxicating as it smells before cooking, provides a rich taste of rosemary and lemon. The salt pulls the taste more in-depth into the flesh. The brine gets flavored while combining the cloves of garlic, sliced onions and cooking oil. All these changes take place after exposure to some medium to high heat. The meat is juicy, crusty and enables one to fry it ahead and re-crisp when company arrives. Moreover, it incorporates the application of the appropriate methods while in the kitchen and dramatical estimation of time and ingredients among othe resources to get from one point to another its prepatration.

Other techniques exist that lead to the creation of tasty meat. These include the raised waffles technique by Marrion Cunningham that involves minimal effort on the part of the chef to provide a great meal. Kristen also offers great tips such as batter improvement over several days in the fringe to enhance the development of more tasty meals.Kristen says, Im stunned at how great one can make this meal and how awesome it tastes. It is a crowd pleaser. the recipe, however, calls for brining to take place overnight since it would provide enough time for briny bath hence enhance the delicious taste of the raw chicken and a little jarring that makes the smell of natural poultry quite irresistible.

Works Cited

Miglore, Kristen. Rosemary-brined, buttermilk fried chicken. Ten october 2012. Webpage. 28 11 2017.



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