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Old 09-20-2014, 10:03 PM   #51
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damn, i took it too long and it broke off. all i got is his legs.


chief, oh chief. ya in there?


lol. i hate animal crackers.
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Old 09-20-2014, 10:54 PM   #52
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Now you have a huge vat of Flowered Milk...
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Old 09-20-2014, 11:07 PM   #53
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lol. is latter day milk considered spoiled?
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Old 09-21-2014, 07:09 AM   #54
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bump.

i caught a lurker reading this.

my newest answer to "what does soaking a chicken in milk do" is:

it really pisses the chicken off!
It makes their feathers stick together and does nothing for their complexions. Just ask Myrtle.
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Old 09-21-2014, 12:01 PM   #55
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I soak chicken in B-milk when making fried chicken, not to tenderize so much as to add that tangy flavor along with any spices I've added to B-milk.

I wonder if this came from the custom of soaking fish in milk to get rid of the 'fishy' smell? Maybe when there wasn't as much refrigeration and folks weren't as skeevy about chicken gone bad?
Some people soak strongly flavoured meat such as liver or kidneys in milk to neutralise the flavour a bit but I can't see that this might be the reason as chicken often doesn't have much flavour.

EDIT: It might help the flour or breadcrumbs to stick to the chicken if you aren't using egg.
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Old 09-21-2014, 07:01 PM   #56
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damn, i took it too long and it broke off. all i got is his legs.


Chief, oh chief. ya in there?


lol. i hate animal crackers.

BT, all is well. You were using a counterfit chief. The real one would have swallowed the milk before ever getting close to frozen. Besides, with all the hot peppers in me, the milk would heat up pretty quick, thus the twenty second rule, so that the milk stays cold.
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Old 08-08-2016, 08:57 AM   #57
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Soaking chicken in milk

If you want to bread your chicken in flour or even double coating in flour you will want to soak the chicken in milk rather than use egg... Soaking the chicken in milk will help coat the chicken and it actually stick than running off... Use a deep dish and coat all the chicken in milk .. you can leave it like that anywhere from 5 mins to 15 hrs in the refrigerator you don't want to coat your chicken until you're close to cooking because you don't want it to get soggy. Leaving for a few mins or while you are cooking other hatches are acceptable. The coating will look a bit soggy but it will cook up nice just don't coat and leave for hours to overnight.
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Old 08-08-2016, 10:05 AM   #58
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Milk contains ezymes that help tenderize the meat. It also helps plump-up the meat as milk contains mostly water. I haven't paid attention as to whether it helps any coating adhere to the chicken better. I would suspect that it would, as the milk sugars would act as a mild glue. But then again, an egg wash that is made up of milk and egg would do the same thing.

In my experience, seasoned flour adheres to semi-dry meat. I always pat dry my chicken pieces with a paper towel, then dredge in my seasoned flour. I let it sit there for a few minutes to let the starches act as mild glue so the coating will stay on. I then place the chicken into the egg wash until the initial coating is hydrated. Then, the chicken goes back into the seasoned flour and sits for five minutes more, then into the hot oil. The breading adheres to the chicken nicely, giving me a crispy, yet tender coating on the chicken pieces.

Alternately, simply dredge the chicken is seasoned flour, knock off excess flour, and pan fry in a couple inches of hot oil until the chicken just begins to brown. Then place onto a foil lined baking sheet and bake in a 365' F. oven for 40 minutes for exceptionally juicy chicken.

Seeeeeeya; Chief Longwind of the North
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Old 08-08-2016, 11:04 AM   #59
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So why is it necessary to marinade chicken in milk to tenderise it when these days they're raised to be tender anyway? I must be missing something! over here we very rarely do that, we use wine, beer, cider, yogurt according to where you live.

Confused!

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Old 08-08-2016, 11:28 AM   #60
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So why is it necessary to marinade chicken in milk to tenderise it when these days they're raised to be tender anyway? I must be missing something! over here we very rarely do that, we use wine, beer, cider, yogurt according to where you live.

Confused!
It's not necessary. People do it because they always have, or because their mother or grandmother did. It's just one of those things that many people have not really thought about. I never use milk or buttermilk in a chicken marinade and it's always tender, as long as it's not overcooked.
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