SC - The High Cost of Feasts/Events

[LrdRas@aol.com]

In Anne Marie's delicious pomegranite chicken recipe is the following
instruction:

>>Chunk and salt the chicken, brown in oil 'til almost done<<


I've seen similar directions in other recreations.  I was always taught
that salt will toughen meat; don't salt the meat when you first put it on
to cook.  I would have waited with the salt until the chicken was brown,
by which time it would also have made a little liquid with its juices and
the oil, then salted.  The salt would dissolve in the ;iquid, helping it
to penetrate the partially cooked chicken.


What do others do?  What do our professional cooks learn is the right
way?  Salting first is easier, if you're doing a 'toss it all together'
dish. or doing things to prep your meat before cooking--washing off the
chicken bits and drying, etc.


Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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