Comments by "etherdog" (@etherdog) on "Buttermilk Fried Chicken | Recipe Competition with Kitchen u0026 Craft" video.

Here is the comment I posted on Tim's site, Adam Tim, you almost had me at the opening shot of slicing through the fried chicken. I got to Adam through a reference cited on Foodwishes (Chef John, who is great) who led me to you. One thing that I really must see is a tasting and review of the taste, preferably from more than just the cook, but at least the cook. Another quality is why you do something and some kind of true scientific explanation for why you do it. Adam mentioned that he fries at 250F in the oil to get the meat to cook more evenly, and that he might turn multiple times to get additional crispness (which is what is used to cook fries). In the end, I thought Adam did a better job of explaining the why of the steps. Your production values are better and it is still a good cooking site, but Adam wins this one.
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