when you deep fry chicken i heard it doesn's absorb under the skin so only the skin is fattening...but when you make chicken soup and y ou boil the chicken leaving the skin it's real fattening..so why does it absorb in water? not oil?
Why is it that when you deep fry chicken it's not absorbed but in chicken soup it is?
Because boiling softens tissue, while frying burns it causing it to scab so to speak.
Reply:they are both fattening.
when you fry something in oil, the temperature is so hot it seals everything inside.
when you boil chicken it releases the fats into the liquid.
that's why when you make soup you skim the fat off the top to lessen the gross film it can create inside your mouth.
china green
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