Broasted chicken is a specific method of preparing fried chicken that results in a uniquely crispy exterior and juicy interior. It's more than just a name; it's a patented process and specialized equipment.
The Broaster Company: This company owns the trademark for the term "broasted," and its equipment is central to achieving the true broasted texture and flavor. The term is used when cooking chicken by using their machines.
Pressure Frying: The key difference between broasted chicken and regular fried chicken is the use of a pressure fryer. This sealed environment allows the chicken to cook quickly at a lower temperature and pressure, resulting in the chicken being cooked very fast while minimizing oil absorption.
Marinade and Coating: Before frying, the chicken is typically marinated in a special blend of spices and herbs for the maximum taste. It's then coated in a proprietary breading mixture designed to adhere well and create a crispy crust.
Equipment: Broasted chicken requires specific equipment, including a Broaster pressure fryer, marinators, and breading tables for consistent results.
Advantages: Broasted chicken is often perceived as being healthier than traditional fried chicken due to the lower oil absorption during the pressure frying process. The enclosed environment also helps to retain moisture, leading to a juicier final product.
Availability: The method ensures the quality and consistency of the chicken. Broasted chicken is available in many restaurants that use the Broaster Company’s equipment, and may be found in many grocery stores.
In short, broasting isn't just a cooking method; it's a specific process and a licensed brand, that delivers a distinct taste and texture due to pressure frying.
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