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Post by Jolly on Feb 9, 2022 23:36:40 GMT
Maybe not...
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Post by BrewDaddy on Feb 10, 2022 0:21:54 GMT
I saw that.... at first it kinda made my stomach turn, but the more I watched it I came around to thinking this could be pretty darn good. Melted butter is really just a butter flavored oil after all, right? Besides the cost of all that butter, I wondered what one would do with it after cooking the chicken. In the 18th century they prolly just threw it into a ceramic jar and used it later though... Doubt I'll ever try this, or maybe a small batch like a couple thighs or something. Who knows maybe some day I'll be wanted deep fried chicken and be out of oil but flush with butter.....  bd |
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Post by farmrbrown on Feb 10, 2022 0:28:34 GMT
Rainbow trout is pretty good that way too. |
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Post by woolybear on Feb 10, 2022 0:41:41 GMT
So the video made me curious as to what oils were available in the 1700's for cooking with. Seems that lard and butter were your choices. Olive oil was available by import but in small quantities and mostly used with salads. If you think about it it seems there would be an abundance of lard and butter since folks would be raising pigs and have a milk cow or knew someone who did. Roasting and frying were the common cooking methods and baking really wasn't much of a technique yet (at least what I could gather from some fast googling). With clarifying the butter to remove the solids that would burn it make sense that the butter would be a good frying oil. And I think Townsend was right about heating the butter to a frying temperature and not just simmering the chicken in the butter.
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Post by BrewDaddy on Feb 10, 2022 0:51:21 GMT
Rainbow trout is pretty good that way too.  For sure, but I would think that would be more of a 'basting' thing rather than a deep fry. I have a slamon fillet in the freezer I was thinking of doing that with. bd |
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Post by BrewDaddy on Feb 10, 2022 0:54:10 GMT
Dang, now I can't get buttery trout out of my mind......... it's been waaaaaaaay too long since I've had fresh trout.... bd
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Post by meandtk on Feb 12, 2022 17:21:47 GMT
What is this “Too Much Butter,” and where can I buy it?
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Post by paisley2 on Feb 12, 2022 18:48:53 GMT
Powdering would dry the out side to prevent hot oil splitting on the cook ...safety I am thinking...what do you think
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