tag:blogger.com,1999:blog-22301740.post7799763308554921102..comments2024-03-26T09:49:07.212-07:00Comments on The Scratching Post: These Look Done, Don't They?K T Cathttp://www.blogger.com/profile/10259428595745509790noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-22301740.post-88885403125206441562016-01-05T13:25:36.308-08:002016-01-05T13:25:36.308-08:00They were fried in oil in a large skillet. The pro...They were fried in oil in a large skillet. The problem is that the oil isn't maintained at a constant temperature. It varies from 250-350. You get it to 350, put the chicken in and it drops to about 250. It then rises again. Since I use a gas stove, I don't have a thermostat on it and can't control the temp. That's why I get uneven results.<br /><br />I've done oven-fried chicken. I get more consistent results, but nothing beats real oil frying.K T Cathttps://www.blogger.com/profile/10259428595745509790noreply@blogger.comtag:blogger.com,1999:blog-22301740.post-21465653575756536772016-01-05T12:55:36.150-08:002016-01-05T12:55:36.150-08:00I've had this kind of trouble too, mainly when...I've had this kind of trouble too, mainly when I use a big baking sheet like that. I think that when the sheet covers more than about 3/4 of the width of the oven, it impedes air mixing and produces cold spots. When I use smaller baking sheets, the problem largely goes away.<br /><br />This is clearly an excuse to get a thermal imaging camera to check for uniform temperatures.<br /><br />The chicken does look good, though. tim eiselehttp://somethingscrawlinginmyhair.comnoreply@blogger.com