Originally Posted by jbiesinger
I was wondering if anyone has questioned the rule regarding deep frying.
rule 8: parboiling and/or deep frying of competition meat is not allowed.
I would have to assume there is a specific kcbs definition for "deep frying" because it seems legal to cook chicken completely submerged in fat, such as parkay, which to me seems the same.
does anybody know if this rule has been discussed and explained?
Deep frying - oil heated to high temps prior to adding meat and meat totally submerged.
Perfectly legal butter cooking method - not submerged. Butter starts cold not heated.
Nice try but there's clearly a big difference. Have you taken a class so that you understand what the butter method is or are you making assumptions?