SC - Italian Ren Feast
Anne-Marie Rousseau
acrouss at gte.net
Tue Oct 13 21:52:56 PDT 1998
hi from AM
the primary reason for salting the way described is cuz thats what the
original sez to do. :)
Secondarily, if you dehydrate the meat slightly in the browning process, it
will suck up the pomegranite sauce more, I'm betting.
just a guess...
- --Anne-Marie
- ----------
> From: LYN M PARKINSON <allilyn at juno.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Pomegranite Chicken
> Date: Tuesday, October 13, 1998 1:10 PM
>
> 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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