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Topic	I don't understand how people eat pieces of fat on meat.
ellis123 02/04/24 9:15:35 PM #62:	C_Pain posted... Its thin though, and often crisp It can be thin, it is not guaranteed to be so. Similarly while frying it makes it crisp there are a lot of ways to cook chicken that don't have it be so. A good example of both is with the Chinese dish Kou Shui Ji, which will have fairly thick skin + it is about as far from crisp as is possible. I would say that on average the skin would not be crisp, as that is primarily something that happens when you fry the chicken, something that would crisp up the fat in every other meat as well, and is really only relevant if all you ever eat is breaded and fried chicken. --- "A shouted order to do something of dubious morality with an unpredictable outcome? Thweeet!" My FC is in my profile. <cite>ellis123 posted [p:978657252] in I don't un... [t:80687969]...</cite> <quote>C_Pain posted... </cite><quote>Its thin though, and often crisp</quote>It can be thin, it is not guaranteed to be so. Similarly while frying it makes it crisp there are a lot of ways to cook chicken that don't have it be so. A good example of both is with the Chinese dish Kou Shui Ji, which will have fairly thick skin + it is about as far from crisp as is possible. I would say that on average the skin would not be crisp, as that is primarily something that happens when you fry the chicken, something that would crisp up the fat in every other meat as well, and is really only relevant if all you ever eat is breaded and fried chicken. --- "A shouted order to do something of dubious morality with an unpredictable outcome? Thweeet!"My FC is in my profile.</quote> ... Copied to Clipboard!
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