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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.culinary final question...help!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(culinary final question...help!?),it will help you,my kids.

i can't seem to find a good explanation anywhere... for a recipe, i have to explain what affect browning will have on chicken when it is brushed with salad oil and put on a barbecue grill with coals... What will the affects be (such as tenderness, texture, aroma, nutrional value, flavor, size...)

While I'm sure that this isn't an exhaustive list, here are some things that I would include:

*A crispier skin than with conventional cooking.

*A seared exterior that will serve to seal the natural juices into the meat (adding tenderness to the meat).

*The addition of about 50 calories (almost all from fat) in each piece of chicken.

*A darker color than without the oil, though it should still be in the "dark gold" range if the heat wasn't too high, and an increased risk of burning the exterior while waiting for the inside to finish...making sure that the chicken is thoroughly defrosted will help.

*A smokier flavor, since the oil will pick up the coals' essence a little bit more.

Other Answers:
it'll smell really good, nutritional value won't be changed much (i don't think), it'll be more tender, it'll taste a touch like whatever you marinated it in
Browning chicken is like searing: it will give you a crispy textured & aesthically appealing product with sealing in the moisture & juices.

Coals tend to cause dryness but browning will prevent this from happening. It will also allow the coals to provide a slight smoky flavour without allowing the entire chicken to taste burnt.
I am a certified Chef, and if you brush salad oil on chicken and put it on a barbecue grill, the oil will drip down onto the coals and start a large fire, burning the chicken causing it to be a dark black color, very crunchy and lumpy to the touch with a burnt shoe flavor....try spraying the chix with PAM.
I'm not 100% sure if the question is about the browning or the grilling?
Browning in general caramelizes the sugars in the food which changes the flavor, improves the texture by making the food firmer, and enhances the color. It also makes the molecules that form the aroma more active so the aroma is stronger/more pronounced. If it is chicken with the skin, browning will crisp the skin which is another benefit to the texture (gives another dimension or layer of texture), and makes it sound better to eat because it crackles/crunches (and things should sound nice when you eat them).
go to a culinary website like epicurious.com, look at the online dictionary.

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