Topic: Chicken in oil

[Ekram_123]

Hi all

I recently saw a video of a chef in an Indian take away taking chicken out from under the counter from what I can make it out to be a tub full of oil. My question is why was it filled with oil? My own chicken I pre cook it before we open and just keep it in tubs and take out when we need.

[Garp]

No offence intended, Ekram, but you seem to be asking a lot of questions which should probably have been answered before you started selling to the public.

[Peripatetic Phil]

I recently saw a video of a chef in an Indian take away taking chicken out from under the counter from what I can make it out to be a tub full of oil. My question is why was it filled with oil? My own chicken I pre cook it before we open and just keep it in tubs and take out when we need.

It was possibly not oil but "pre-cook juice", as it were.  Certainly when I pre-cook my chicken using Syed's method, the resulting juice is very oily, and it would make sense to retain this juice as a near-sterile medium in which to store the chicken.  As time goes on you will accumulate more and more of this juice, to the point where your pre-cooked chicken can be completely submerged in it, which will (a) keep the chicken moist, (b) inhibit decomposition, and (c) allow more flavour to infuse.

** Phil.

[livo]

Read Misty Ricardo's pre-cooked chicken instructions.

[Ekram_123]

Hi! Dw no offence taken thank you for your input ?

[Ekram_123]

What a brilliant idea I