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Thread Number: 74563
/ Tag: Other Home Products or Autos
Southern Fried Chicken |
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Post# 983526 , Reply# 1 2/20/2018 at 01:27 (2,250 days old) by MattL  (Flushing, MI) |
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Wow looks good. Seems like a labor of love, I have a few recipes like that, lots of effort, but worth it. | ||
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Post# 983538 , Reply# 2 2/20/2018 at 06:05 (2,250 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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Post# 983561 , Reply# 4 2/20/2018 at 08:57 (2,249 days old) by joeekaitis (Rialto, California, USA) |
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a/k/a The Gospel Bird | ||
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Post# 983571 , Reply# 5 2/20/2018 at 09:50 (2,249 days old) by GusHerb (Chicago/NWI) |
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Well I didn't think I'd be craving fried chicken this early in the day! Now to try your recipe and hope I don't mess it up... | ||
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Post# 983577 , Reply# 7 2/20/2018 at 10:58 (2,249 days old) by kevin313 (Detroit, Michigan) |
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I need to be eating this right now!! Looks SO good, Mike! It's a challenge to find really good and authentic fried chicken up here in Michigan, especially that which is skillet fried instead of deep fried. Up here, "broasted" chicken is the big thing, which is essentially deep fried under pressure. It's good, but not the same as the wonderful traditional fried chicken you present.
And to fry in a combination of lard, butter and ham fat is mind-blowing! What flavor!! And I agree with you - everything in moderation....including moderation! | ||
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Post# 983586 , Reply# 8 2/20/2018 at 12:34 (2,249 days old) by Yogitunes (New Jersey) |
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Post# 983592 , Reply# 9 2/20/2018 at 14:16 (2,249 days old) by SudsMaster (SF Bay Area, California) |
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Post# 983635 , Reply# 11 2/20/2018 at 20:34 (2,249 days old) by SudsMaster (SF Bay Area, California) |
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Yes, I forgot about coconut oil (it's solid at room temp so I tend to think of it as coconut butter ;-).
Crisco, or at least used to be, is chock full of hydrogenated fats. Technically, the least healthful are partially hydrogenated fats. Lard is full of hydrogenated fats: all that means is that all the bonds are fully saturated with hydrogen. Unsaturated fats have double carbon carbon bonds, which are broken with heat and can reform in heat to trans-hydrogenation. Oddly, lard and beef fat naturally have some trans bonds, as well, but it's unclear if these natural trans fats are as unhealthful as artificially partially hydrogenated fats. Trans fats have been found to raise blood triglyceride levels and bad cholesterol and therefore can contribute to arterial plaque and heart disease. How can I describe this without drawings? Well, picture two people facing each other, with their arms held forward and holding each other's hands. That's an unsaturated bond. Then picture each person has one shoulder pad. In the case where the shoulder pads are opposite each other (on the right shoulder of one person and on the left shoulder of the other), that would be a CIS unsaturated fat. The shoulder pads represent the tiny hydrogen atoms. If the shoulder pads are kitty-corner from each other, as would be if they are both on the right or left shoulders of the couple, then that's a trans unsaturated configuration. The trans configuration occurs because the industrial methods used to add hydrogen to polyunsaturated fats are indiscriminate, they don't know which shoulder is left or right, whereas natural production of fats knows this and tends to put hydrogens in CIS configurations which are less harmful. The body apparently has a more difficult time dealing with unnaturally configured unsaturated bonds that occur from partial hydrogenation, hence the bad health effects. It would appear that FULLY hydrogenated oils (fats) would not have any trans unsaturated bonds, so I have read they are less harmful than partially unsaturated oils. But I wonder if this is more theory than experimental evidence. If you look at a can of Crisco in the market these days, likely the label will state it has zero trans fat. That's because it's a mixture of palm oil (saturated) and poly unsaturated veggie oils (probably soybean). There is, however a catch. The FDA allows labels to say "0" trans fat if the product contains less than a half gram of trans fat per serving. If you look at the ingredients, you'll also see partially hydrogenated oil as an ingredient, but its percentage of the total fat content is low enough to be less than a half gram per serving, and therefore merit the "zero trans fat" claim. Me, I avoid any product with partially hydrogenated fats. They are unnatural and unhealthy. Ironically, nutritionists once considered partially hydrogenated fats as more healthy than animal fats, and were instrumental in convincing fast food outlets to switch from lard and beef fat to products like the old partially hydrogenated Crisco. Bad idea. Show how scientists are not always right. I remember Julia Child waxing almost vehement on her show, when talking about margarine vs. butter. She firmly came down on the side of butter - and this was well before the dangers of trans fats were known. Oh, and coconut oil (or palm oil) will have a long shelf life just like Crisco. It's because unsaturated bonds are less stable than saturated bonds, that's all. Highly polyunsaturated oils like soybean or corn oil tend to have relatively short shelf life. Ever seen the thick glue-like residue that forms from vegetable oil that's been left exposed for a long period? Like oil paint, the unsaturated bonds are oxidizing and cross linking. Not good to eat. | ||
| Post# 983637 , Reply# 13 2/20/2018 at 21:27 (2,249 days old) by norgeway (mocksville n c ) | ||
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The biggest secret is DO NOT EVEN TRY to fry a chicken over 3 pounds in weight, anything bigger will be tough and stringy. | ||
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Post# 983640 , Reply# 14 2/20/2018 at 21:45 (2,249 days old) by SudsMaster (SF Bay Area, California) |
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Flat green beans | ||
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Post# 983641 , Reply# 15 2/20/2018 at 21:46 (2,249 days old) by ea56 (Cotati, Calif.) |
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You are so correct Hans! I was thinking the same thing when I read the recipe and it calls for a 3lb. chicken. I don’t know about everyone else, but where I live all the whole chickens are gargantuan!
Most are at least 5 libs, and they are too tough for frying, but good for roasting. Remember when stores had fryers and boilers in the poultry dept.? They were usually 2 1/2 lbs. to a little over 3 lbs., and either whole, in halves, quartrers or in ready to fry pieces. I always bought the whole fryers, because after watching Julia Child on TV I learned how to cut up a whole chicken,and its so easy, as I’m sure most reading this already know, and it saves $$. Eddie | ||
| Post# 983659 , Reply# 16 2/20/2018 at 23:48 (2,249 days old) by Stan (Napa CA) | ||
Mike  | ||
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Post# 983667 , Reply# 18 2/21/2018 at 01:26 (2,249 days old) by SudsMaster (SF Bay Area, California) |
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I bought a 25 lb box of Fry King refined lard at the local Costco Business Center about 10 years ago, but never could bring myself to use it, so it eventually got thrown out.
I suppose it's similar to that "Hormel crap", ... CLICK HERE TO GO TO SudsMaster's LINK | ||
| Post# 983670 , Reply# 19 2/21/2018 at 01:48 (2,249 days old) by Maytagbear (N.E. Ohio) | ||
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For raw small chickens....... go to the deli counter, if the store sells rotisserie cooked chickens, and ask if they will sell you one. They may blink, but the answer, usually, is "yeah, sure." Lawrence/Maytagbear. | ||
| Post# 983682 , Reply# 20 2/21/2018 at 06:37 (2,249 days old) by steve_b79 (Princeton Junction) | ||
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7:37 in the morning, and now I'm craving fried chicken. To heck with my diet - that looks incredible! | ||
| Post# 983743 , Reply# 23 2/21/2018 at 17:32 (2,248 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Post# 983791 , Reply# 24 2/22/2018 at 01:33 (2,248 days old) by MattL (Flushing, MI) |
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I'd think twice about buying the chickens used in the rotisserie. Loaded with chemicals and water, I won't eat them unless I have to. Often I've found the insides are still half filled with guts, no thanks. | ||
| Post# 983833 , Reply# 25 2/22/2018 at 10:42 (2,247 days old) by vacerator (Macomb, Michigan) | ||
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It's also the brine used in store bought rotisserie chickens. Added salt, sugars, etc. | ||
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Post# 983892 , Reply# 26 2/22/2018 at 18:55 (2,247 days old) by SudsMaster (SF Bay Area, California) |
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Mike,
The Fry-King boxed lard is targeted to small business/restaurant use... I imagine it's used in deep fryers. I regret, a bit, that I never even tried it or tasted it, but it just didn't look right to me. I remember my mom used to save all sorts of grease - primarily from bacon - and make lye soap from it. I remember my dad throwing a fit one day (he liked to bake bread occasionally, and it was good) when she told me to wash my hands with that nasty brown lye soap. As I recall the argument got worse and no bread was baked that day, LOL. But that bacon grease lye soap was pretty awful. | ||
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Post# 983924 , Reply# 28 2/22/2018 at 23:04 (2,247 days old) by SudsMaster (SF Bay Area, California) |
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Fry-King
As I recall, the Fry-King refined lard was not hydrogenated (why bother hydrogenating lard, anyway, since it's mostly saturated to begin with?). It does have BHA/BHT which are relatively benign preservatives closely related to Vitamin E. Maybe some citric acid too. Next time I see it, I'll take a closer look at the ingredient list. It may well be deodorized, as it likely comes from pigs fed slop or from fat associated with rotting meat. Who knows? | ||
| Post# 983929 , Reply# 30 2/23/2018 at 00:05 (2,247 days old) by Stan (Napa CA) | ||
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Reply 21 Hans
Hits the nai on the head.
There isn't much of a reason to hydrogenate good Lard. I suspect they do because its cheaper to store on a grocery shelf, rather than in the refrigerated section. If the hog was butchered at the right time, and the the rendering is done right, there shouldn't be any color, or odor. Lye soap = Soap made with animal fat (pork)..If the soap is made right, it would not have any odor (unkess it was scented deliberately) or be anything but pure white. You don't want to use a smoked meat fat to make soap with.. Not Unkess you had to. | ||
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Post# 983955 , Reply# 31 2/23/2018 at 08:22 (2,247 days old) by SudsMaster (SF Bay Area, California) |
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I don't know about Hormel lard, but the Fry King boxed lard comes with a "liner", a big sealed plastic bag that holds the lard away from the cardboard. So, no, there is no containment problem with unhydrogenated lard packaged in that manner.
However, I recall from a nutrition class I took back in the 1970's, that the makeup of lard is based on the diet fed to the pigs from which it is taken. Pigs fed mostly vegetable fodder then to have more liquid lard. Do the math. | ||
| Post# 983974 , Reply# 32 2/23/2018 at 10:50 (2,246 days old) by Stan (Napa CA) | ||
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What math? | ||
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Post# 984060 , Reply# 33 2/24/2018 at 02:43 (2,246 days old) by SudsMaster (SF Bay Area, California) |
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Um, for some reason "do the math" has been my cynical catch phrase this week. Maybe it's because I've been anxiously following my retirement accounts lately, trying to decide when to shift to bonds or income producing investments.
What I meant is that if the pigs are fed a diet high in polyunsaturated fats, then their lard will also be higher in polyunsaturated fats. I've never confirmed this, it was graphically related to our university class by the nutrition PhD who taught it. Something along the lines that the fat would just spill out when the carcass was butchered. Perhaps if the hogs were fed a high corn diet, and corn oil is high in polyunsaturated fats, this is perhaps not so uncommon as one might think. Sorry, it's not a pretty image but those are the facts of our food chain. | ||
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