foto ilustrasi: YouTube/ThelDor
Brilio.net - Cooking perfect fried chicken is a dream for many people. However, often when served, the chicken still looks bloody, especially on the bones or meat. This certainly makes the taste and appearance of the dish less attractive. To overcome this problem, there are several ways that can be done so that the chicken is evenly cooked and free from blood residue. Here are five easy and effective tricks to ensure your fried chicken is perfectly cooked without any hassle as summarized by BrilioFood from various sources.
1. Soak in salt water.Soaking chicken in salt water is one of the best ways to remove any remaining blood from the meat. This process also helps make the meat juicier and more tender.
Material:
- 1 kg chicken, cut according to taste
- 4 glasses of water
- 2 tbsp salt
How to make:
1. Mix water and salt in a large container until the salt dissolves.
2. Put the chicken pieces into the salt water solution.
3. Let stand for 30 minutes so that the salt can be absorbed into the meat.
4. After that, remove the chicken and rinse with clean water.
In this way, the blood in the meat will be absorbed into the solution, so that when cooked, the chicken will not bleed anymore.
2. Use vinegar to remove blood.Vinegar has acidic properties that can help dissolve blood in chicken meat. This method is very simple and effective.
Material:
- 1 kg chicken
- 2 tbsp vinegar
- Enough water
How to make:
1. Prepare a container and put in the chicken pieces.
2. Add vinegar and soak for 2 minutes.
3. Rinse the chicken with running water until clean.
4. Drain before cooking.
Vinegar not only helps remove blood but also gives a fresh taste to the meat.
3. Brining method.Brining is a technique of soaking meat in a salt solution that can increase the tenderness and flavor of the meat. This technique is also effective in removing blood from chicken.
Material:
- 1 kg chicken
- 4 glasses of water
- 3 tbsp salt
- Additional spices (optional: garlic, pepper)
How to make:
1. Mix water and salt in a container until the salt dissolves.
2. If desired, add spices such as garlic or pepper to add aroma.
3. Place the chicken in the brining solution and soak for 30 minutes.
4. Remove and rinse with clean water before cooking.
This brining process not only makes the meat more tender but also reduces the possibility of blood coming out when frying.
4. Boil before frying.Pre-boiling before frying can help to effectively remove blood from the chicken. It also ensures that the chicken is evenly cooked.
Material:
- 1 kg chicken
- Enough water
How to make:
1. Bring water to a boil in a large saucepan.
2. Put the chicken pieces into boiling water and boil for about 10 minutes.
3. Remove the chicken and drain before frying.
By boiling it first, you will get a better end result when frying, because most of the blood has already been released.
5. Cooking using the sous vide technique.The sous vide technique involves cooking food at a low temperature for a long time, resulting in meat that is very tender and evenly cooked without the risk of bleeding.
Material:
- 1 kg chicken
- Marinade seasoning to taste (salt, pepper, garlic)
How to make:
1. Marinate the chicken pieces with the spices for at least one hour.
2. Place the chicken in an airtight plastic bag and vacuum.
3. Cook in hot water at a temperature of about 65C for 1-2 hours.
4. After that, remove from the plastic bag and fry briefly in hot oil to get a crispy skin.
This technique ensures that all parts of the chicken are cooked thoroughly without any visible blood remaining.
(brl/tin)
