Follow Slashdot blog updates by subscribing to our blog RSS feed

 



Forgot your password?
typodupeerror

Slashdot videos: Now with more Slashdot!

  • View

  • Discuss

  • Share

We've improved Slashdot's video section; now you can view our video interviews, product close-ups and site visits with all the usual Slashdot options to comment, share, etc. No more walled garden! It's a work in progress -- we hope you'll check it out (Learn more about the recent updates).

×

Comment: Re:Why so full? (Score 2) 164

by snakeshands (#42068219) Attached to: This Is What Happens When You Deep Fry a Frozen Turkey

This almost certainly refers to methods of poultry processing; immersion chilling of freshly slaughter poultry has been the rule in the U.S., but air-chilling is becoming more common: http://www.ars.usda.gov/is/ar/archive/apr08/chicken0408.htm

A traditionally immersion-chilled carcass absorbs a good deal of water; immediately freezing that carcass traps more water in the tissues.

An air-chilled, or "dry cleaned", bird is much more akin to the result of traditional animal husbandry, and by most accounts yields a superior cooking and dining experience.

Real programmers don't write in BASIC. Actually, no programmers write in BASIC after reaching puberty.

Working...