The first pan of fried chicken was good but I was lucky. Keeping a consistent temperature when pan frying with oil is a lot more difficult that it seems. It takes experience and all that. The second pan of fried chicken was good but the skin was charred—and not in a good way. Thus, I have both leveled up and failed in the same cooking event.
That's one of the good things about cooking; you know immediately whether or not you have failed.
Next time, I don't think I will do the same kind of frying. I think I will try out a LOT less oil and do a mixture of oil and butter. More of a stir fry than a deep fry. I also think I need a cookbook specifically for cast iron pans.
Oh, yes. I actually think I need an apron.
Yes, really.
No, I'm not a pod person.
Still, it was cool. I will learn how to cook with the cast iron pan. Mostly because it tastes good and because if the apocalypse happens, I know my cast iron pan will last.
As a final note: serious kudos to the Food Network for having videos of their stars cooking on their website along with recipes. It helped a lot.
