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How to make TV computer

How to make TV computer

Date: 18.10.2018, 21:46 / View: 65294

You’ll need a heavy, wide, high-sided skillet with a lid. Cast iron is preferred. Ideally, the skillet will fit 11 or 12 inches across at a time. An enameled cast-iron pot also works.

A candy thermometer is helpful to gauge the heat of the oil in the pan. You want it running at 350 degrees. No candy thermometer? You can flick a little flour into your heated oil. If it sizzles furiously you’re in the right neighborhood.

It is possible to shake it around the coat. If you don’t have one, a large bowl with high sides will do.

Chicken draining the finished chicken. Brown paper bags, paper bags, or even newspaper. The Chicken

Delicious fried chicken starts with the bird. If you want, you can’t buy it. Loading ...

Karsten Moran for The New York Times

Youn’t eat white meat. Tails your tastes.

For dark meat aficionados, go for a mixture of drumsticks and bone-in thighs. This is a pack of bone-in breasts. The leaptovers of the next day is fantastic.

Pounds can be cut into 10 parts for frying: two drumsticks, two thighs, two backsticks, and backbone discarded. This will feed four people nicely. (Here’s a video demonstrating how to do that.)

Buy the freshest chicken you can at the store, organic if possible. The Brine

It makes it possible to add it. I like it. It’s very little work, and adds tremendously to the finished flavor. Loading ...

Karsten Moran for The New York Times Basic Brine

For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water. In the kitchen, there is a possibility to add it. (You could add a few tablespoons of sugar to the mixture, along with some fresh herbs or chopped garlic.) Buttermilk Brine

For many fried chicken aficionados, the only acceptable brine is made with buttermilk. To make one, dissolve 2 tablespoons kosher salt in 4 cups of fresh buttermilk, along with a healthy grind of black pepper. In the cold season, there is a possibility of overnight heating. pickle brine

Put 2 cups of pickle juice into a large bowl. Covering the floor with the refrigerator. The result is a shockingly flavorful, juicy meat. Cola Brine

Combine 2 cups of colore in a large bowl with 1 tablespoon kosher salt, 4 cloves chopped garlic, 8 sprigs of fresh thyme, and a tablespoon or more of hot sauce. There is also a kitchenette in the background. It adds up to a little bit of harshness. Proceed with caution! Cider Brine

Cider brine: 4 tablespoons kosher salt in 2 cups apple cider. In the kitchen, there is a possibility to add it. The Coating

A shatteringly crisp crust is a hallmark of great fried chicken. You will achieve that. Loading ...

Karsten Moran for The New York Times Basic Method

The bag is filled with flour and has been seasoned with salt, pepper and occasionally paprika or hot pepper; close the bag; shake it off before the flour and frying.

You can of course use the bag in place of the bag. Just dredge the chicken pieces through the seasoned flour.

You’ll want to dredge the chicken right before frying; It reduces the amount of heat and reduces the amount of heat. Loading ...

Karsten Moran for The New York Times Other Coatings

Not all cooks. Alternative starches include gluten-free flours, crumbs, and potato starch. (Other coatings include - really! - crumbled Cheetos and Doritos.)

Whatever starch you use, the preceding remain the same: Cooking

Once your chicken pieces are coated, you’ll gently crunchy. A few tips while it cooks. And, crucially, do not crowd the pan. The spatters are everywhere. (In the warmer months, if you don’t want to mess up your kitchen, cook outside, use the gas grill above the burner.) Loading ...

Karsten Moran for The New York Times The Fat

Time wasn Others fry in lard, others in oil, or in a combination of the two. It is a hot smoke point. Low smoke points. Do not use them for fried chicken. Instead, try peanut, canola or vegetable oil.

If you want to make it, then you can take it.

This would hardly be a requirement. If you do that, remove the bacon before frying the chicken. Loading ...

Karsten Moran for The New York Times The Temperature

The ideal temperature at which to fry chicken is a steady 350 degrees. Monitor that temperature by using a candy thermometer. And, especially if you’re at the chicken frying game. It’s done when it reaches 165 degrees. Make sure that you’ve brought the oil back up to 350 degrees before you add the next batch of chicken. Loading ...

Karsten Moran for The New York Times The Resting

Remove it from the skillet, you should let it rest before serving. Place it on the paper bag, or on the paper towel. This method is, however, it is possible to follow the skin. It is a hot sack for a baking sheet.

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Save saved Ingredients 1 chicken, approximately 3 to 3 1/2 pounds, 3 into 4 cups of buttermilk 3 tablespoons kosher salt, If you want to be able to make it, it’s possible to use it. black pepper. Cover it up for free. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or bag, ideally, a paper bag large enough to accommodate the flour. Pouring oil into a large, high-angle cast-iron skillet. Heat oil over medium-high heat to 350 degrees. Set a rack on a baking sheet or tray. The bag is filled with flour. Shake off the pan, for about 5 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through. When it’s golden brown. Warm or at room temperature. Get this recipe for your inbox. Like this recipe ?

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Save saved Varying the Flavors

Once you’ve mastered our basic recipe, explore these fried chicken styles. While the Nashville-style is hot, it’s easy to make. (Worth it.) Adobo

Adobo Korean

Korean Nashville

Nashville Persian


Adobo Loading ...

Karsten Moran for The New York Times

This is an adobo fried chicken of the Philippines.

It starts with a bowl of 2 1/2 cups white vinegar, 3 minced garlic cloves, 4 bay leaves, 1/4 cup soy sauce, 1/2 teaspoon red pepper flakes, 1 teaspoon sugar, 1 teaspoon salt and 1 1 / 2 teaspoons black peppercorns, in which simmer the chicken pieces for 15 minutes. Add 1 cups buttermilk, 1 cup flour, 1 teaspoon paprika and some black pepper, then fry. Served with a bowl of fresh lemon juice, 2 tablespoons of maple syrup, 2 tablespoons of fish sauce, and 2 slices of Thai bird chilies.

Korean Loading ...

Karsten Moran for The New York Times

Korean fried chicken, or yangnyeom dak It is dredged in a mixture of flour and cornstarch coating, which gives a crust.

Grated onion, 2 chopped garlic cloves, salt and pepper. Dredge the pieces in a flour-cornstarch mix, then fry. Mix together 3 tablespoons gochujang, 3 tablespoons ketchup, 1/4 cup sugar, 2 tablespoons seeds. Slices of chilli sauce while it is still hot, and serve.

Nashville Loading ...

Evan Sung for the New York Times

It is so hot that it is not hot. The searing heat comes with a ghost-chile powder and a generous amount of cayenne pepper.

Add 2 tablespoons brine. Then, before you dab off the cayenne, 1 tablespoon of sugar, and 1 tablespoon of sugar. After frying, dust the pieces once more with cayenne. Serve with sliced ​​white bread and a cold beer.

Persian Loading ...

Craig Lee for The New York Times

It is a fish made of chicken and chicken thighs, which is the best time to make it.

First, make a marinade by combining 1/2 teaspoon saffron with 1 tablespoon water and let it be 10 minutes; purée in a food processor with 2 cups plain whole-milk yogurt and 1 tablespoon chopped garlic. Marinate in the kitchen for a few hours or overnight. 2 1/2 cups flour, 2 1/2 teaspoons paprika, 1 1/2 tablespoons dried mint and 1 tablespoon salt. Serve with lemon wedges and chopped walnuts. Image for Persian-Inspired Fried Chicken Image for Pan-Fried Chicken  Image for Coke-Brined Fried Chicken  Image for Make-Ahead Fried Chicken  Image for Cold Fried Chicken Image for Adobo-Fried Chicken Image for Southern Living < img src = "http://int.nyt.com/applications/cooking/static/images/card-placeho lder-image.png "alt =" Image for Korean Fried Chicken "> See all recipes Image for Garlic Aioli Potato Salad Image for Brown Butter Skillet Cornbread  Image for Light Potato Salad  Image for Pickled Green Tomatoes  Image for Ale-Braised Collards With Ham  Image for Spicy Kimchi Potato Salad See all recipes

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