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This is generally called "searing" the meat. This is accomplished by starting the meat on very high heat for a short period of time. The amount of time varies based on the weight/thickness of cut/and type of meat. Then you turn down the heat, so the inside cooks to the desired level.
The process can also be reversed. Whereby you start on low heat, and finish at high heat. However the latter is less reliable. Given that meat continues to cook for up to 5 minutes even after being taken off a heat source. As such if you finish hot the inside of the meat may be overly done.
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Why is fried chicken sooo good?
Fried chicken is good because it has thick crisp and greasy meat.
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How to Make It in America - 2010 Crisp 1-2 is rated/received certificates of: Netherlands:12
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put it in water
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The quick answer is flavor. Browning changes the molecules on the surface of the meat producing more meat flavor.
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Hi first name is Covelli and his last name is Crisp, Coc Crisp
