Okay, high speed internet is finally back up and running here. We had to get a new contract, because my one flatmate moved out. Things are finally getting back to normal. We got new furniture, a lot of new stuff for the kitchen and it’s nice and peaceful around here. The only bad thing at the moment is, that I have massive pain in my ears, which kind of distracts me from everything I do. I hope it’ll get better and i’ll get some proper sleep next night.
Well, cooking wise there were some nice things last week. Let’s just start with the fried chicken. We all know it, we all love it. And it’s just so much fun having a fried chicken party at home that ends with you deep frying all stuff that comes to mind for dessert. We tried deep fried marshmallows filled with chocolate and a lot of other delicious things and – unfortunately – also some really disgusting stuff.
There are two major fried chicken recipes that get hyped a lot on the blogs. First of all, Thomas Keller’s Recipe: The chicken pieces sit in a brine with a lot of lemon and some herbs for about 24 hours and are then coated with buttermilk and flour and deep fried.
The second recipe is by my all-time favourite, David Chang. The chicken pieces also sit in a brine, but a lot of sugar is added to it and it’s way more neutral than the Keller brine. Afterwards the chicken is cooked by steaming it for about 40 minutes. It is then cooled down and finished by deep frying without any coating. This results in perfectly juice, not too fatty chicken pieces with an extremely tasty and crunchy skin. It is best eaten after being tossed with David Chang’s “Octo Vinaigrette”.
