SC - Pomegranite Chicken

[Anne-Marie Rousseau]

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
> 
> ___________________________________________________________________
> You don't need to buy Internet access to use free Internet e-mail.
> Get completely free e-mail from Juno at http://www.juno.com
> or call Juno at (800) 654-JUNO [654-5866]
>
============================================================================


> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
>
============================================================================



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================