正文翻譯

Do you like fried chicken?

你喜歡炸雞嗎?

評論翻譯

Michele Stewart, I cook chicken, often.
You ask why people like it, I ask have you tasted it? What's not to like?
Juicy, flavorful chicken, fried to a golden brown with a crispy, slightly spicy coating over a tender chicken leg, wing or breast.
It's an American standard and every region of the country has their own recipe. Every family has their own recipe and sometimes even people within the same family will have different recipes. Some swear by brining in salt water or vinegar, some by soaking in buttermilk, some by velveting with egg whites and cornstarch.
Then there's coating preparation. Skinned or skinless. Egg wash or heavy cream. Some swear by a simple double coating of egg wash and seasoned flour, others insist you must use flour first but a second coat of bread crumbs, then there's those who swear by double coating but only with bread crumbs or only katsu breadcrumbs.

你問人們?yōu)槭裁聪矚g它，我問你嘗過嗎？有什么不喜歡的？
多汁、美味的雞肉，油炸至金黃色，最后就是在嫩雞腿、雞翅或雞胸上涂上一層脆而微辣的涂層。
這是美國的標準，每個地區(qū)、每個家庭都有自己的食譜，有時甚至同一個家庭的人也會有不同的食譜。有些人用鹽水或醋浸泡，有些人用酪乳浸泡，有些人用蛋清和玉米淀粉做成絲絨。
然后是涂層準備。剝皮的或無皮的2種方式。有些人發(fā)誓要用簡單的雙層蛋清和調(diào)味面粉，有些人堅持必須先用面粉，第二層用面包屑，還有一些人要用雙層面包屑，但只涂面包屑或只涂katsu面包屑。

And all these coatings are seasoned six ways depending where you grew up. Is is spicy, gingery, salty, Italian, African flavored with cardamom and coriander, Asian with 5 spice powder, garlic and ginger, or perhaps a simple salt, pepper and cayenne mix. I've even had fried chicken that was coated in pancake flour, wow, made a cool difference. Tasted great.
But then there are the parties who strictly believe that only beer batter chicken can be considered fried chicken in the truest sense, and the seasonings for those batters are as diverse as there are people on the planet.
But one thing we can all agree on, there is nothing more homey, more American, more delicious than a plate of fried chicken, cooked to order, with coleslaw and mashed potatoes or sides of your choice.
It can be as made as lowly as a pot on a campstove in a backyard in Tennessee, or as high as a 4 star restaurant serving it with truffles and Parmesan cheese in New York. Wok fried in a Chinese Reataurant, pan fried in the Deep South, deep fried in Texas. It doesn't matter, it's aaaallll gooooooood.

所有這些涂料都要經(jīng)過六種方式的調(diào)味，這取決于你在哪里長大。是辛辣的，姜味的，咸的，意大利的，用豆蔻和香菜調(diào)味的非洲風味的，用5種香料粉，大蒜和姜調(diào)味的亞洲風味的，或者簡單用鹽，胡椒和辣椒調(diào)的混合物。我甚至吃過涂有薄餅粉的炸雞，哇，真是與眾不同。味道好極了。
不過，也有一些部分人認為，只有啤酒面糊雞才能算是真正意義上的炸雞，而且這些面糊的調(diào)味料和地球上的人一樣多種多樣。
但有一點我們都同意，沒有什么比一盤炸雞更家常、更美式、更美味的了，炸雞是按順序烹調(diào)的，配上涼拌卷心菜和土豆泥或你選擇的配方。
它可以在田納西州后院野營爐子上的鍋上面做，也可以在紐約的一家四星級餐廳用松露和帕爾瑪干酪做。在中餐館用炒鍋炸，在美國南部用平底鍋炸，在德克薩斯州用油炸制。其實都無所謂，什么方式都很可以。

Tessa E. Tea, Professional Dog Walker (2018-present)
Chicken soaked in a buttermilk-herb brine overnight then rolled in flour, allowed to set a few minutes then shallow fried until golden brown and cooked through on both sides is a Maryland tradition. This is messy, takes a long time and is tricky to get right. We eat it on the 4th of July in the picnic that we take to the fireworks. Buttermilk biscuits with homemade jam are part of our tradition too. “Colonel” Sanders deep fried his chicken in a pressure cooker to get it cooked faster for his original restaurant. Kentucky Fried Chicken Restaurants have diagrams to put the chicken parts into the pressure cooker deep-fryer correctly.
Skin-on and skin-off have devoted adherents as well. I follow the skin-off practice because I find that it is easier to cook without that added moisture and less risk of losing the coating at some point in the process. Also, I don't really like chicken skin that much.

雞肉在酪乳香草鹽水中浸泡一夜，然后在面粉中滾動，讓它凝固幾分鐘，然后炸至金黃，兩面都煮透，這是馬里蘭州的傳統(tǒng)。這需要很長時間，也很難做到。我們會在7月4日野餐的時候吃它，然后帶著它去放煙花。酪乳餅干配自制果醬也是我們傳統(tǒng)的一部分。“上?！鄙５滤乖诟邏哄伬镎ㄋ碾u肉，為了讓它更快變熟。肯德基餐廳有把雞肉零件正確地放入高壓鍋油炸的流程圖。
不管是否剝皮都有人喜歡。我一般都采用剝皮的做法，因為我發(fā)現(xiàn)如果沒有額外的水分，烹飪起來更容易，而且在烹飪過程中的某個時刻失去涂層的風險更小。還有，我不太喜歡雞皮。

H Yellow
My english is poor.This is my first anwers the question in here.May be have any wrong express and sentences.Please excuse me.
Yes,I do.Fried chicken is my favorate food.I can spend three hour in road just so that buy the fried chicken.Fried chicken is a delicious food.I like eat the meat but not the skin. if I can eat fried chicken and yddnaicha（ a milk tea name）,I will be have a fun day.

我的英語很差。這是我第一次在這里回答問題。所寫句子可能有某些錯誤，請原諒我。
是的,我喜歡它。炸雞是我最喜歡的食物。我可以在路上花三個小時去買炸雞。炸雞是一種美味的食物。我喜歡吃肉，但不喜歡皮。如果我能吃炸雞和yddnaicha(奶茶的名字)，我會有一個有趣的一天。

Peter Chan, a HUGE lover of cuisine from all nations.
I, for one, do not like (deep) fried chicken. I always prefer steamed.
Why? Because . . .
I do not like crispy skin at all. I always like them tender, juicy and sometimes also elastic (as with chicken skin). The same with all meat. I just don't like anything crispy with meat. All parts must be tender and juicy and no over-charring, if any charring at all;
As with all deep fried food, there is the health issue that nobody could escape. Same - or even much worse - is with charred meat.
Even as ethnic Chinese native to Hongkong where roasted pork with crispy skin is much sought after, I specifically dislike the skin done crispy (and very often also charred).
It's not only the health issues, but also the taste and texture that I actually don't like.
I do enjoy some deep fried food like fish & chips and tempura but then I always choose to eat them sparingly.

就我而言，我不喜歡(油炸的)炸雞。我總是喜歡蒸的。
為什么?因為：
我一點也不喜歡脆皮。我一直喜歡吃嫩而多汁的，有時也喜歡有彈性的(像雞皮一樣)。所有的肉都一樣。我就是不喜歡有肉的酥脆的東西。所有部分都必須嫩滑多汁，即使燒焦了也不行;
和所有油炸食品一樣，健康問題是每個人都無法回避的。燒焦的肉也一樣，甚至更糟。
盡管香港土生土長的華人非常喜歡脆皮烤豬肉，但我特別不喜歡脆皮烤的豬肉(而且經(jīng)?？窘?。
我不喜歡它不僅僅是健康問題，還有它的味道和口感。
我確實喜歡吃炸魚薯條和天婦羅等油炸食品，但我選擇少吃。

Fie Kingsley, B.S. Business and Economics
I actually do not like fried chicked.. or meat in general
And nope, I do not define myself as a vegetarian. For some reason, I just do not like the taste/texture of meat and specifically chicken. It always seems a bit chewy and the thing with fried chicken I disgust;?
I do eat it though, on occasion or when having dinner with friends. However, I am probably never going to KFC to eat fried chicken by myself as its just not my cup of tea. :)

我其實不喜歡炸雞，炸肉類也不太喜歡
我并沒有把自己定義為素食主義者。出于某種原因，我就是不喜歡肉的味道，尤其是雞肉。它似乎總是有點耐嚼，我討厭炸雞類東西;
不過我偶爾也會吃，或者和朋友吃飯的時候也會吃。但是，我可能永遠不會一個人去肯德基吃炸雞，因為那不是我的菜。

Mikeyah Arkel, lives in Kennesaw, GA
No brainer. Absolutely I grew up watching my great grandmother, grandmother, and mother make this. Its not junk food. Its Soul Food for the heart as we would say in Alabama. Brings family together on Sundays.

絕對是無腦式喜歡。我從小就看著我的曾祖母，祖母和母親做這個。它不是垃圾食品。在阿拉巴馬州，我們常說它是內(nèi)心的精神食糧。（炸雞）讓家人在星期天團聚在一起。

Quynh-Nhi Tran, works at The Netherlands Red Cross
Why do people like pizzas/spaghetti/bacon/strawberries with whipped cream/anything else?
Because they think it tastes delicious.
The same can be said about fried chicken. Some people (myself included) think it tastes yummy.

為什么人們喜歡披薩、意大利面、培根、草莓配生奶油等其他東西?
因為他們覺得味道很好。
炸雞也是如此。人們(包括我自己)認為它嘗起來很好吃。

Gemma Seymour, studied at Stuyvesant High School
Honestly, fried chicken is a dish best prepared by a restaurant dedicated to it, because it is, even in its simplest forms, a complex and expensive dish to prepare. However, if you really feel you must do it at home, here's some advice.
First of all, you need to start with the highest quality chicken you can possibly afford, raised as close to Nature as possible from an heirloom breed, A chicken that eats its natural diet and gets plenty of exercise
The biggest problem with all meat in the mainstream supply is that the animals are bred for size rather than flavor, force-fed unnatural diets in factories, and loaded up with excess water and even brine to boost their weight for sale and flavor. What you end up with is insipid flavor and meat that steams as much as it fries, grills, or roasts due to the excessive retained water, with a texture not unlike processed deli slices. Blech.

老實說，炸雞最好是由專門做炸雞的餐館來做的，因為即使是最簡單的形式，它也是一種復雜而昂貴的烹飪方法。然而，如果你真的覺得必須在家里做，這里有一些建議。
首先，你需要從你能負擔得起的最高質(zhì)量的雞肉開始，盡可能選一只傳家寶品種吃天然飲食并進行大量運動的雞。
所有主流肉類供應的最大問題是，這些動物都是按大小而不是口味飼養(yǎng)的，在工廠里被強制喂食而不是自然飲食，并被喂過多的水，甚至是鹽水，以增加它們的體重和味道。你最終得到的是無味的味道，由于過多的水分殘留，肉既要蒸，又要炸、烤、烤，最終口感和熟食片差不多。

There is more than enough water in high quality meat to produce juicy cooked meat without needing to add more.
Now, that being said, if all you can afford is generic, factory-farmed chicken, don't let that stop you from eating it. Just be aware that you have to account for these factors. Buy the smallest chicken or parts you can find, and don't add any additional liquid. The flavor is in the bone and the skin, and smaller chickens have a higher ratio of bone and skin to meat.
Second, don't season your coating with anything other than salt. Every other type of seasoning will burn in 350°F oil and produce bitter, unpleasant off-flavors. Any seasonings you wish to use other than salt should be applied directly to the chicken, dry, so that it ends up being relatively protected from direct contact with the oil. Starches, flours, and salt can withstand heat over 350°F. Most other seasonings cannot. Sugar burns. Garlic burns. Chile powder (including paprika) burns.

高質(zhì)量的肉中含有足夠多的水，無需添加更多的水就可以生產(chǎn)出多汁的熟肉。
話雖如此，如果你只是能買得起的工廠化養(yǎng)殖的普通雞肉，不要因此而停止吃雞肉。只是要注意，你必須考慮到這些因素。買你能找到的最小的雞肉或部分，不要添加任何額外的液體。味道在于雞的骨頭和皮，而體型較小的雞的骨頭和皮的比例更高。
第二，不要用鹽以外的任何東西來調(diào)味。其他所有類型的調(diào)味料都會在350華氏度的油中燃燒，并產(chǎn)生苦澀、令人不快的異味。除了鹽，任何你想用的調(diào)味料都應該直接涂在雞肉上，晾干，這樣雞肉就不會和油直接接觸了。淀粉、面粉和鹽可以承受350華氏度以上的高溫。大多數(shù)其他調(diào)味料不能：糖燒傷、大蒜燒傷、辣椒粉(包括辣椒粉)會灼傷。

You can use small amounts of liquid in your seasoning or marinade, but keep it to a minimum. The Japanese like to marinate in a mixture of shōyu, mirin, and/or ginger juice, and dredge in potato starch rather than wheat flour, which makes their "kara-age" fried chicken outstanding.
Mix up your dry seasonings and season your chicken in a large bowl or zipper lock bag, and refrigerate it overnight. This will draw water out of the skin and meat. Remove the chicken pieces to a wire rack and let the drips drain off before lightly dredging each piece in your salted flour or other chosen starch, then return them to the rack.
The last decision you need to make is whether or not you want to single fry, or double fry, as is common in the Korean tradition. Double-frying produces an exceptionally crispy exterior, which is helpful when the Korean style involves dousing the finished product with a gochujang based sauce at serving time.
I myself am a particular fan of dipping sauces for fried chicken, which add flavor without the danger of burning and a bit of moisture without steaming. I've used Korean chogochujang, Japanese curry sauce, American gravy or barbecue sauce, and I even have my own Cinnamon Red Hot sweet/hot dry seasoning that melts into the hot crust if you dust it right out of the fryer, especially if you are frying in batches and keeping the finished pieces in a warming oven.
There's no trick to deep-frying. Use an appropriate oil, don't crowd, fry in batches. The amount of time depends on the heat of the oil and the size of the chicken pieces, and its a skill that takes time to develop.
Reheating cold fried chicken should only be done in a conventional oven, to ensure the coating is recrisped.

你可以在你的調(diào)味料或腌料中使用少量的液體，但要保持在最低限度。日本人喜歡用shōyu、米酒和/或姜汁的混合物腌制，并加入土豆淀粉，而不是小麥粉，這使得他們的“卡拉年代”炸雞與眾不同。
混合干調(diào)味料和調(diào)味雞在一個大碗或拉鏈鎖袋，并冷藏過夜。把雞塊移到鐵絲架上，讓汁液瀝干，然后用鹽粉或淀粉輕輕地把每一塊雞塊抹上，然后再放回架子上。
你需要做的最后一個決定是要單炸還是雙炸，這在韓國傳統(tǒng)中很常見。雙層炸的外皮格外酥脆，這對韓國料理很有幫助，因為在上菜的時候，成品要淋上以韓椒醬為基礎(chǔ)的醬汁。
我自己特別喜歡在炸雞中蘸醬，這樣可以增加風味，但不會有燒焦的危險，也不會冒熱氣。我使用韓國chogochujang,日本咖喱醬,美國肉汁或燒烤醬,我甚至有自己的肉桂紅甜/熱炎熱干燥調(diào)味料融化到地殼如果灰塵的油炸鍋,尤其是如果你煎批次和保持烤箱成品。
油炸是沒有訣竅的。用合適的油，分批煎。時間的長短取決于油的熱度和雞塊的大小，這是一個需要時間來訓練的技能。
重新加熱冷炸雞應該在一個傳統(tǒng)的烤箱，以確保涂層是脆的。
原創(chuàng)翻譯：龍騰網(wǎng) http://www.ltaaa.cn 轉(zhuǎn)載請注明出處

Kane Mantyla, CEO at RewardMore
I am not a personal fan of brining chicken or any poultry . Brining is to prevent drying due to over cooking or protecting areas that naturally over cook, such as the breasts of the turkey when baking. The best thing to do is simply cook just barely enough. (there are other techniques for the Thanksgiving bird)
The first thing I will say about good fried chicken is that not all chickens are created (or rather raised) equal. The first time I tasted a Hoffman Farms chicken (my brief stint at Chez Panisse), I tasted chicken for the first time. Absolutely amazing what a difference it makes. Chicken freshly deboned will be juicier than more than chicken that has been frozen.
Ok, all that aside, the trick to perfect fried chicken is 6 things:

我個人不喜歡腌雞肉或任何家禽。用鹽水浸泡是為了防止烤過了頭而變干，或者保護烤過了頭的部位，比如烤火雞的胸部。最好的做法就是只做適量的食物。(感恩節(jié)的火雞還有其他技巧)
關(guān)于好炸雞，我要說的第一件事是，并不是所有的雞都是一樣的。我第一次嘗到霍夫曼農(nóng)場的雞肉（我在切茲潘尼斯短暫工作過），我第一次嘗到雞肉。真是太神奇了，那味真是與眾不同。新鮮去骨的雞肉會比冷凍的雞肉多汁。
好吧，撇開這些不談，完美炸雞的訣竅是六件事：

1. flour first and let sit for 10 minutes. This causes the flour to settle onto the chicken creating a glue for the rest to stick to. Without this, much of the batter will come off in the oil. This is all important for a good crispy crunch.
2. Season the flour for the second dip (after the buttermilk). common seasonings include salt, pepper, garlic, paprika, oregano.
3. Use quality frying oil. Lard is best with peanut oil a close second. Corn oil has good flavor, but is generally unhealthy. Standard vegetable oil, vegetable shortening, and rapeseed/canola oils are both bad for you and have a terrible taste. Whatever you do do not use burned or rancid oil.
4. make sure the oil is at the right temperature. This can be tricky because it depends on the size of your pot/fryer, and how much chicken you will cook at once because it will lower the temperature of your oil. if you have a smaller pot, spread out the time each is placed about 1 minute allowing the oil to come back up to temp. The cooking temperature should be a slight bit higher for smaller pieces and lower for bigger pieces, this allows the bigger pieces to be cooked through before the batter burns, and allows the smaller to be crisp by the time the chicken is cooked. (cooking temperature should be between 325-350 degrees fahrenheit)
5. DO NOT OVERCOOK. Obviously don't undercook but overcooked fried chicken just loses its zing. Chicken will continue to cook after it has been removed. If the pieces are large and you find they haven't been cooked all the way through, they can go into the oven at 325 degrees for a couple minutes to finish.
6. Just like any meat, allow to rest before eating. This will ensure that the juices have been pulled back into the meat and spread evenly. For fried chicken, about 5 minutes will suffice. Any sooner than that and your going to burn yourself anyways.
These steps take practice, but once perfected, will have everyone raving. I promise you.

先撒面粉，靜置10分鐘。這會使面粉附著在雞肉上，形成勾芡，讓其他的雞肉粘在上面。如果不這樣做，大部分面糊會在油中脫落。這對酥脆的口感很重要。
第二次蘸醬時(在脫脂乳之后)加入面粉調(diào)味。常見的調(diào)味品包括鹽，胡椒，大蒜，辣椒粉，牛至。
用高質(zhì)量的油炸。最好是豬油和花生油搭配，僅次于花生油。玉米油味道不錯，但通常不健康。標準的植物油、植物油起酥油和菜籽油都對你有害，而且味道很糟糕。無論你做什么，都不要使用燒焦或發(fā)臭的油。
確保油溫度是合適。這可能不容易，因為這取決于你的鍋/煎鍋的大小，以及你一次要煮多少雞肉，因為這會降低油溫。如果你有一個較小的鍋，每過1分鐘就將它推開，讓油回到原來的溫度。烹調(diào)溫度應該稍為小塊雞肉時溫度搞點，大塊雞肉則溫度低一點，這樣可以讓大塊雞肉在面糊燒糊之前煮透，小塊雞肉煮熟的時候變脆(烹飪溫度應在325-350華氏度之間）
不要煮過頭。顯然不要煮得太熟，但煮得太熟的炸雞會失去它的光澤。雞肉取出后繼續(xù)煮。如果這些肉塊很大，你會發(fā)現(xiàn)它們還沒有完全煮熟，你可以把它們放進325度的烤箱里烤幾分鐘。
就像任何肉一樣，吃之前先等一下。這將確保肉汁被拉回到肉中，并均勻分布。炸雞大約等5分鐘就夠了。再早一點你就要被燙著。
這些步驟需要實踐，但一旦完善，會讓每個人都大吃一驚。我向你保證。
原創(chuàng)翻譯：龍騰網(wǎng) http://www.ltaaa.cn 轉(zhuǎn)載請注明出處