Amaama to Inazuma

[shinta|hikari]

You misread what I wrote. I meant that beginners often burn the skin/breading of fried chicken or take them out nicely browned outside but with raw meat, especially near the bone because the oil is too hot. This part had nothing to do with tempura.

A cast iron skillet is great for keeping heat constant, which is ideal when frying. Too low, you get greasier chicken, too high, you burn stuff. Regardless of your financial status or tool availability, a cast iron skillet is a great tool for this purpose. This is especially true for fried chicken because dropping in large pieces, even if you avoid overcrowding the pan, still decreases the temperature of the oil a lot.

I didn't say that tempura was easier to make than fried chicken. I said it's harder to make under cooked tempura than under cooked bone in fried chicken. By under cooked, I mean the outside is cooked well, but the inside is still raw.

I said that because Mfauli seems to think it's impossible to burn things in oil, which is kinda ridiculous because most things in the kitchen burn in exactly that, especially for people who don't even know how to hold a knife right.