From Season 11
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior without trading our indoor oven for and outdoor pit
Could we achieve fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil?
Electric pressure cookers offer one big advantage over stovetop models: You don’t have to watch the pot—you can set it and walk away. But we’ve found electric models to have several disadvantages.
In fried chicken recipes, soaking the chicken in buttermilk is a standard approach that helps tenderize the meat (mainly the outer layers). But is adding salt to the buttermilk really necessary to ensure meat that’s also juicy?