Don't think so. I believe that a good steak is a rather healthy product. It's not as fat as a pork and it's not being cooked in oil. The best steaks I ate in my life were in Dallas, TX :2 cents:

You mean you use like few liters of oil just to cook one bird? I am not surprised I did not understand this as I never imagined people do that :helpme:1orglaugh

Pork is now very lean. And cooking in oil does not mean death. The oil stays on the outside, on the skin. It does not get inside the item.

It's reused. What do you think they do with oil at any restaurant?

So much judgment from a few guys that obviously know little about food. You are absolutely right. :1orglaugh

I honestly did not see, hear or imagine somebody drowning the whole bird in the oil. So that was where my surprise came from. Different cultures maybe.

And no judgment, just lol at "oil stays outside of the item". Not sure if serious or trolling with this one :winkwink:

how can you seriously know this little about cooking? do you live under a rock?

Sounds good :)

Actually I am quite fond of cooking and even read some blogs, recipes quite often.
Like I said it must be different cultures, honestly never heard or imagined somebody would cook a bird this way...

No you are just a fucking idiot

Indeed an idiot, for not being accustomed to the famous US diet :thumbsup

Yeah because they would deep fry something a totally different way somewhere else. Maybe stick to creating racist threads and comments cause clearly things like basic cooking concepts is above you

Deep frying wings or other small parts is understandable, but deep frying the whole bird instead of roasting? And enjoying all that extra oil? And storing all that oil for "next time" use? I understand in restaurants where they cook lots not stop, but at home - frying one bird and then storing for 2 weeks until next time?

And I never post anything racist, just libtard morons like you assume that anything that is not pro black is racist. The most I would go is prejudiced and even that very rarely.

There's a chicken shack up the street from me with giant fryers lining the walls of the kitchen. I can get a whole bird (they do turkey now too) at any time, they are frying 24 / 7 and have for over 40 years.

You are NOT getting all the extra oil, the process seals the skin and keeps the moisture in , not the oil. Once you tasted it, it makes it pretty hard to go back to doing it the traditional way.:2 cents: Been deep frying turkeys for years :thumbsup:thumbsup