MAG wrote:And now I get to extol the virtues of what some may suggest to be a useless kitchen gadget: the laser thermometer. I love this for deep frying, for candy making, for bread baking (monitoring the water temperature) and even for checking oven temperatures in unfamiliar ovens. For deep frying, you can easily monitor the temperature of the oil without having to worry obout a deep fry thermometer flipping up and splattering oil.
AngrySarah wrote:Has anypne tried a le crueset dutch oven instead of a skillet? While I love my skillet (12 years old, from Wal-Mart, and looks better than the day I bought it for $7) fried chicken may get messy. I am thinking the high sides would help keep the splatter down and the darn thing is cast iron inside.
Cathy2 wrote:There are four great fried chicken recipes presently available on the Atlanta Constitution website. There is a recipe from Scott Peacock's Watershed restaurant, Austen Leslie's, Mary Mac Tearoom et al.
AngrySarah wrote:Has anypne tried a le crueset dutch oven instead of a skillet? While I love my skillet (12 years old, from Wal-Mart, and looks better than the day I bought it for $7) fried chicken may get messy. I am thinking the high sides would help keep the splatter down and the darn thing is cast iron inside.
BR wrote:MAG wrote:And now I get to extol the virtues of what some may suggest to be a useless kitchen gadget: the laser thermometer. I love this for deep frying, for candy making, for bread baking (monitoring the water temperature) and even for checking oven temperatures in unfamiliar ovens. For deep frying, you can easily monitor the temperature of the oil without having to worry obout a deep fry thermometer flipping up and splattering oil.
I've been curious about these for some time. How long have you had it? And how accurate do you believe it is? Which brand do you have and are you familiar with others? Does it measure the temperature simply at the surface?
JSM wrote:Fried chicken made easy
Santander wrote:Nice comments and procedural. Can we get the complete recipe, including timing (how long in the brine, order of operations on the rub and/or marinade)?
G Wiv wrote:Prince's Fried Chicken order of operations: