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the pectoral has a shallow socket while the pelvic has a deep, secure socket. both for limb attachment.
The pectoral fin mantains how deep the fish can go.
The main thing that needs to be done to make a chicken foot edible is to clean it well before cooking. Once that is done, a common way Chinese restaurants cook chicken feet is to first deep fat fry them to make them puffy, then stew or simmer them.
You can deep fry an oven stuffer roaster. You can also deep fry the fryer chicken. Make sure either chicken is thawed before putting in the deep fryer.
No its not.
That really depends on the recipe....... If your roasting the Chicken or deep frying in breadcrumbs for example then you would leave the skin on, if however your making a curry or chicken pie then you would remove the skin, the skin is edible and full of flavour, especailly when roasted but does not look attractive or taste quite so good when boiled in a curry.
Before deep frying chicken breast, it should be covered in a breaded or battered coating. You must deep fry chicken breast using a deep fat fryer at a temperature of between 350 and 400 degrees Fahrenheit/175 and 200 degrees Celsius for 6 to 8 minutes.
Yes, you can serve deep-fried chicken wings dipped in basil.
Strips of chicken covered with breadcrumbs and usually deep-fried
Chicken strips or Fish sticks...
You can if it was deep-frozen raw chicken which was defrosted and then thoroughly cooked in the oven. If the cooked chicken is then deep-frozen it can be defrosted (thawed) and eaten, but should not be deep-frozen a third time.
I just had this on my homework.The answers for Pectoral are A. Flexibility, C. Lightweight, D. Shallow socket for limb attachment.For Pelvic, B. Massive, E. Deep, secure socket for limb attachment, F. Weight-bearing.Hope that helps!