Her recipe calls for an overnight salt brine, followed by a second brine of buttermilk. Her cooking method, although it takes a lot of unattended time, produces the most delicious and flavorful fried chicken. Frame any criticism you may have in a constructive way. Edna Lewis’ pan-fried chicken was known to impress. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.īe polite to other users, no flamewars, insulting, etc.īe kind to one another. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. You must link to or explicitly mention a book by a site contributor. r/seriouseats is dedicated to conversation about and its contributors. Whether it's burgers, pizza, cocktails, or some fun & nerdy food science, fast food to fine dining, restaurant kitchens to yours, from coast to coast, and around the world.įeel free to post any Serious Eats articles, videos, or anything about Serious Eats!Īll posts must be related to Serious Eats. is the source for all things delicious from meticulously tested recipes to product and equipment recommendations to restaurant reviews.
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