ChefCarey wrote:I, for one, think brining is a little too trendy and grotesquely overrated.
ChefCarey wrote:The only problem I have with these "the-perfect-way-to-do-something" tips is this - they'll be going along just fine with solid technique and then in the middle somewhere I invariably see a step that is absolutely unnecessary to get a quality product. I watched Edge doing this on the tube the other day. I think I get a better product.
I, for one, think brining is a little too trendy and grotesquely overrated.
Howard: I love the idea of brining to get a saturated salt flavor throughout the chicken, but doesn't the chicken end up too wet to fry well?
John T. Edge can describe it. In fact, in 2004, he wrote the book about it.
"Fried Chicken: An American Story" details his cross-country ramble in search of the perfect poultry. Edge, director of the Southern Foodways Alliance at the University of Mississippi, found that fried chicken is universal, but good fried chicken is a peerless treasure.
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