![]() Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. In honor of the 20th anniversary of Thomas Keller's legendary Napa restaurant, The French Laundry, F&W’s Kate Krader and Chelsea Morse have. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. 15 Lessons from 20 Years of the French Laundry. She's blogging it, of coursecomplete with photos of the process from mise en place to finished productso you can follow her escapades at. In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Unable to get a reservation at Thomas Keller's French Laundry, Carol decided to make her way through his French Laundry Cookbook instead, one recipe at a time.Transfer the chicken to a baking sheet lined with wax paper. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Put the buttermilk in a large, shallow bowl. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. ![]() Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone. Add the chickens, being sure they're completely submerged, and refrigerate overnight. ![]() Let cool completely, then stir in the remaining 3 quarts of cold water. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Chefs at Thomas Keller's famed restaurant The French Laundry take a different approach, preparing lobster by flash-cooking the exterior layer of flesh just enough so that it will pull cleanly away. ![]()
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