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Fried Chicken Cuisine
|A general perception about Balinese cooking is hot , strong tastes, or others said so rich . Indeed the term of Balinese cooking is to refer the whole specialties known by Balinese in Bali. Seen from Balinese point of view the cooking can be grouped as human food and cooking for Bali ceremony or Bali rituals. At the other group it can be classified as Bali daily meals and snacks.
Daily meals for Balinese is simply rice Since immemorial time Balinese eat rice as the largest part composing the menu. It forms almost 90% for every portion of meal quota. So, Balinese word for meal is nasi means rice. In the past when transportation between island was not yet developed and the species of rice only depend on one type which harvest was Southerners weren't the first people in the world to fry their chickens. Almost every country has a version of fried chicken, or fricassee, from Vietnam's Gà Xaò to Italy's pollo fritto. It is thought, the Scottish people who settled the early South introduced the method here in the United States. They preferred frying their chickens, rather than baking or boiling them as the English did. It wasn't until the early 1900s that recipes for fried chicken began appearing in popular ‘northern’ cookbooks. Fannie Farmer's 1896 cookbook only refers to ‘Fried Chicken’ as a fricassee served with ‘Brown Sauce’, where oven-baked is referred to as ‘Maryland Chicken’.
Mary Randolph, in the third printing of Virginia House-Wife (1828), told how to make fried chicken. Very simply, the chickens are cut up, dredged in flour, sprinkled with a little salt, put in a skillet with hot fat, and fried until golden brown. Through the years there have been hundreds of attempts to improve upon her recipe, and plenty of tricks and special touches, but they are all simply minor variations on the original. Mary Randolph mentions making gravy with the ‘leavings’, but the cream sauce so often served with fried chicken seems to have originated with the dish ‘Maryland fried chicken’. In the cookbook, Fifty Years in a Maryland Kitchen (Baltimore, 1873), the only fried chicken recipe calls for a sauce made of butter, cream, parsley, salt and pepper.
There are hundreds of recipes for southern fried chicken, and it is the center of more controversies than perhaps any other food item. From the seasoning and coating to the fat and cooking time, discussion of ‘real’ southern fried chicken can bring about some lively debates throughout the South. Some people will tell you to remove the skin before battering, while others swear by double dipping the chicken. Some fry in oil, some in butter, others in lard or bacon grease.
The recipe in The Foxfire Book of Appalachian Cookery recommends browning before covering, then frying slowly and turning frequently. Camille Glenn, in The Heritage of Southern Cooking states that chicken is not dipped in milk, crumbs, or batter, simply flour, while the recipe in Bill Neal's Southern Cooking requires a soaking in buttermilk. James Villas, in American Taste, soaks his chicken pieces overnight in milk and lemon juice, and cooks them in vegetable shortening with the addition of 4 tablespoons of bacon grease. The few things everyone seems to agree on are that the skillet must be a well-seasoned black iron one (preferably deep and with a cover), the chicken must be young and lean, and that fried chicken is to be eaten with the fingers.
Source: HungryMonster Writers