I am not sure how MSG is supposed to work.
Is it kind of like a water-wetter for taste buds?
All I know is that it doesn't fit my body chemistry well.
For me it's similar to BHA, BHT, and trans-fatty-over-processed pretend food.
I noticed a huge difference trying to digest these after my gallbladder was removed.
I transgressed a tad.
Frying chicken does turn out the best when the oil is HOT,
the meat doesn't become soaked in oil.
I use oils that can be heated at a higher temperature before they smoke.
Peanut oil is one.
I like to use a very light coating of corn meal, egg, and flour.
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