10 Forgotten Deep Fried Techniques That Made 1960s Soul Food So Good скачать в хорошем качестве

10 Forgotten Deep Fried Techniques That Made 1960s Soul Food So Good

10 Forgotten Deep Fried Techniques That Made 1960s Soul Food So Good You think deep frying in the 1960s was just dropping food in hot oil? Think again. African American kitchens perfected techniques that turned simple ingredients into legendary dishes with textures modern fryers cannot replicate. Let's dig into 10 forgotten deep fried techniques that made 1960s soul food so good. 📺 Watch the entire video for more information! 00:00 – Intro 00:21 – Bacon Grease Preservation 01:02 – Small-Batch Frying (Crowding Prevention) 01:58 – Smoke Point Visual Test 02:57 – Flip-Timing Control 03:32 – Hot Sauce Brine Marinating 04:45 – Cold Water Shock for Vegetables 05:34 – Egg Wash Layering 06:26 – Oil Straining and Reuse 07:16 – Onion Powder Finish Dusting 08:01 – Self-Rising Flour Frying 09:02 – Outro ⚠️ Copyright Disclaimers • We use images and content in accordance with YouTube Fair Use copyright guidelines • Section 107 of the U.S. Copyright Act states: “Notwithstanding the provisions of sections 106 and 106A, the fair use of a copyrighted work... for purposes such as criticism, comment, news reporting, teaching..., scholarship, or research, is not an infringement of copyright.” • This video may contain copyrighted material (clips, pictures, or photos) not specifically authorized by the copyright holder(s), but which we believe in good faith falls under fair use.