Home / Food and Nutrition / Bleeding quarter legs (deep frying) : AskCulinary
Bleeding quarter legs (deep frying) : AskCulinary
Bleeding quarter legs (deep frying) : AskCulinary

Bleeding quarter legs (deep frying) : AskCulinary

Bleeding quarter legs (deep frying) : AskCulinary

It’s an issue that has plague me for reasonably a while and using me insane. Google and reddit seek has failed me and I have attempted deep frying it at other temperature and duration however not anything turns out to resolve this factor with out additionally destroying the crust.

Recent strive was once a quarter leg weight of 350g (zero.77 pound) at 325F for 18 mins, inner temperature reached ~177-185F however once I minimize throughout the veins @ the joint between the drum and thighs (or vein within the thighs), crimson blood simply pours out. I have attempted 325F for 20 min and 350F for 15min however crust turns into too burnt/onerous and the veins nonetheless pours blood when minimize.

I do not imagine I am overcrowding the flour. Doing 1 cup flour to one tsp salt, 1 tsp msg, and nil.five tsp cayenne. egg wash batter and likewise doing 2 hour 6% salt brine.

Not certain if it issues, however rooster I were given are kill-on-the-day from marketplace in Asia. I do know you’ll additionally use oven or keeping apart drums+thighs as fast resolution, however I might love to steer clear of the ones if conceivable.

Could my fryer be the issue? I do understand a temperature of 20F to 25F stage variations of about an inch into the oil from best vs the the steel basket itself that is keeping the rooster. I have no idea what will have to be commonplace, it is a affordable small 3L fryer from kolin.

Any ideas I will be able to take a look at could be very much favored.

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