A seemingly simple ingredients and dishes are still prone to failure when cooking knowledge and experience are insufficient. The chicken commonly seen on the dining table sometimes faces the dilemma of not being cooked. For this dish expert and nutritionist, Mako Oda, teaches relevant skills for frying golden yellow-scorched chicken.
No matter how good is chicken meat? Either raw or roastedSometimes the chicken is fryed and cut it open. It is still pink inside, so in the end you can only pour it into the microwave and heat it up. On the contrary, I was afraid that I would fry it hard before it was cooked, but the surface turned black. Why did this happen?
Teacher Oda gave the following three suggestions: 20 minutes before frying, take the chicken out of the refrigerator first, let it rise to room temperature
, sprinkle with salt, and let it calm for 20 minutes to taste
,, and do not move at all in the first 7 minutes after the boiling pot. Oda reminds that when cooking time is normal, many people will omit the step of temperature reversing, but this is easy to fail. She explained that the temperature of the chicken I took out from the refrigerator was about 5℃, while the hot temperature exceeded 100℃. If the temperature difference between the two is too large, the surface is quickly ripe and still raw inside, this is the main reason for the uncooked and uncooked.
"7-minute non-motion" is the key to successAfter the chicken returns to warm and completes simple scent, you can put the pot. The key is to peel the skin down and start frying "not move at all within 7 minutes". If it is frequently flipped or moved, the heat will be lost, resulting in uneven heat and affecting the familiarity. As long as it is placed without any movement, it can produce a beautiful golden-scented surface.
When the chicken sanitary is sanitary and then turned over after 7 minutes, you will find that the surface has a uniform golden charred fragrance, which is not only beautiful, but also tastes more delicious. Next time you fry the chicken, remember to try this simple and critical method!