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Cake day: August 16th, 2023

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  • I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.

    Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards

    Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior

    Alternatively can use buttermilk for the same effect but brining has a more neutral flavour

    t. chef








  • The science is actually pretty straightforward, I taught it to my nephew because it’s a great way to understand thermodynamics, conservation of energy and a few other fundamentals.

    I’m not talking about crunching numbers to calculate the total CO2 equivalent in the air or to model an ice shelf or to quantify the AMOC or something, but the fundamental issue and why it happens is easy enough to understand for the layman.

    There’s a great video of Carl Sagan addressing congress(?) about climate change where he explains it concisely, if you’re interested.