This week we are embarking on our first fabrication…..CHICKEN!!!
We will also be cooking the chicken using dry heat cooking methods, or methods that do not use liquid.
Think: roast, deep fry, shallow fry, grill, saute.
Now you may be asking…..How is frying a dry heat cooking method? Aren’t you using a liquid?
Well, no, we are not using a liquid to cook with….we are using fat that happens to be in the pourable or melted state. So, the simplest way to explain that is that oil is not a liquid :)
Fabricating chicken can be a tricky thing…there are a lot of technical things to keep in mind. Remember, time is of the essence…but if you keep practicing, you will be able to fabricate a chicken quite quickly…although I don’t know if you’ll ever be as fast as this guys: (ps. click below to see an awesome video)