My Family Table by John Besh

Author:John Besh [John Besh]
Language: eng
Format: epub
ISBN: 9781449418779
Publisher: Andrews McMeel Publishing
Published: 2011-03-16T16:00:00+00:00

TREATS: In order from first to last: My son Luke tucks into a fried chicken drumstick just as I did as a boy; chicken frying; a tin chicken in Abita Springs, La., a fried lunch on the porch, and my niece, Jordan Bourgault.

All About Frying

THE VERY NOTION OF FRYING sparks controversy, nearly as much as barbecue, but with a scarier reputation. We're a nation that loves to fry, but we're afraid of it, too.

Frying is a very efficient means of cooking. Oil gets far hotter than water and due to the absence of water in fat, you're actually cooking drier. Somewhat paradoxically, drier cooking means less moisture evaporating, which makes for juicier meat. The types of fat used for frying differ as much as batters and breading methods. We are all passionate about which kind of fat to use. Some folks swear by pork fat, beef suet, or duck fat, and those do impart great flavor. But sometimes rich meaty flavor isn't what you're looking for. And there's a tradeoff: meat fat is saturated fat.

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