Comments on: Fries and fried chicken http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Fries Lover http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/comment-page-1/#comment-10581 Fries Lover Tue, 16 Jan 2007 09:36:47 +0000 http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/#comment-10581 I just love fries. But to cut down oil & heat from consuming too much of them, I tend to cook them in turbo boiler (without any extra oil added) rather than frying them in oilsssss. The end result? You'll get equal crispiness and taste ;) minus the fat. I just love fries. But to cut down oil & heat from consuming too much of them, I tend to cook them in turbo boiler (without any extra oil added) rather than frying them in oilsssss.

The end result? You’ll get equal crispiness and taste ;) minus the fat.

]]> By: flower http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/comment-page-1/#comment-10535 flower Mon, 15 Jan 2007 01:26:58 +0000 http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/#comment-10535 I seldom make roast or fried chicken here. Its so easy to buy out. One of it is from Charcoal chicken, really delish. That's my hubby's fav. His style of eating chicken, sandwich it between sourdough bread with chips, chicken and a bit of sweet mustard pickles. Yummy...... I seldom make roast or fried chicken here. Its so easy to buy out. One of it is from Charcoal chicken, really delish. That’s my hubby’s fav. His style of eating chicken, sandwich it between sourdough bread with chips, chicken and a bit of sweet mustard pickles. Yummy……

]]> By: Bradley M http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/comment-page-1/#comment-10531 Bradley M Sun, 14 Jan 2007 20:37:26 +0000 http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/#comment-10531 What the other commenters are describing sounds a little similar to confit (pronounced "kon-FEE" -- it's a French term). Confit is poaching a meat in a lot of oil over low heat, and can also preserve the meat for a good while without freezing. <a HREF="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32216,00.html" rel="nofollow">Recipe for chicken confit here</a>. (Don't forget temperature conversion. 200 degrees F is 94 degrees C) And don't fear the fat. Natural fats are good for you. What the other commenters are describing sounds a little similar to confit (pronounced “kon-FEE” — it’s a French term). Confit is poaching a meat in a lot of oil over low heat, and can also preserve the meat for a good while without freezing.

Recipe for chicken confit here. (Don’t forget temperature conversion. 200 degrees F is 94 degrees C)

And don’t fear the fat. Natural fats are good for you.

]]> By: Jian http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/comment-page-1/#comment-10530 Jian Sun, 14 Jan 2007 17:02:13 +0000 http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/#comment-10530 oh not bad. But I am just wondering if we can do the chinese style of pouring hot oil on the chicken (forgot the term liao). This way they absorb less oil and chicken will still be tender....yum....eh will the out come look like those siew kai at chicken rice stalls? oh not bad. But I am just wondering if we can do the chinese style of pouring hot oil on the chicken (forgot the term liao). This way they absorb less oil and chicken will still be tender….yum….eh will the out come look like those siew kai at chicken rice stalls?

]]> By: TehSee http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/comment-page-1/#comment-10529 TehSee Sun, 14 Jan 2007 14:30:08 +0000 http://www.malaysiabest.net/2007/01/14/fries-and-fried-chicken/#comment-10529 I usually bake the chicken then bath it with hot oil...The purpose is to minimise taken in the oil with this method. This is how I do it at http://tehsee.blogspot.com/2006/12/five-spices-chicken.html... I usually bake the chicken then bath it with hot oil…The purpose is to minimise taken in the oil with this method. This is how I do it at http://tehsee.blogspot.com/2006/12/five-spices-chicken.html...

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