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The recipe in question comes from Nathan Baileys Dictionarium Domesticum, and is cooked here by Jonathan Townsend whose YouTube channel is dedicated to researching and making food from the Colonial and Pre-Colonial era. Sure, thats about one step removed from war reenactment
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kubki stanley this case, while the end result looks much the same, the recipe deviates from the modern norm every step of the way. A good fried chicken recipe will tell you to marinate the poultry in a buttermilk base for at least several hours or even overnight. Baileys calls for a marinade primarily made of lemon juice and malt vinegar, and for only a three hour soak. In the pre-factory farming days, chickens possibly had tougher, gamier m
stanley website eat, and this might have helped to tenderize it somewhat. But thats pure speculation. Likewise, breading is usually done in two parts: wet and dry. The wet portion can be a beaten egg or leftover buttermilk, while seasoned flour, breadcrumbs, or if youre fancy panko provide the dry coating. Rinse and repeat until your desired level of crunchiness is achieved. Baileys single-step concoction of flour and white wine, while probably delicious, is much closer to a corndog batter. And as Townsend points out, the cooks of the time were more likely to be frying in lard or clarified butter instead of vegetable oil. How exactly did we get from one version of fried chic