i have received an aluminium cooker,it's in good condition but the outside is discoloured by oil splatters.The body is round ,i have used baking soda+vineger( mix with water and boil for an hour) to clean the insides,it came off clean but outside i have no clue used a lot of elbow grease,my hands are paining now.i have this thing for gleaming utensils ,any suggestions with homemade things,don't want to buy anything
To clean discolored aluminum you can also heat 2 teaspoons cream of tarter per quart of waterIt would be best to let the cooker soak in the mixture, but that might be difficult depending on the size of your cookerLemon juice or lime juice should also help because they have citric acidYou could cut a lemon in half and rub the halves on the cooker, then try scrubbing with something that has some texture to it (rough sponge or steel wool)The try the vinegar or cream of tarter mixture againWhatever you use, don't try bleach as it is highly alkaline and dissolves aluminumThis leaves copper deposits can make it turn black.
FRIED CHICKEN 1 (3 to 4 pound) chicken, cut up into 10 pieces Kosher salt 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne Freshly ground black pepper 2 cups buttermilk 2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce Peanut oil, for frying Put the chicken pieces into a large bowlCover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water usedCover and refrigerate at least 2 hours or overnightIn a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepperIn another platter combine the buttermilk and hot sauce; season with salt and pepperDrain the chicken and pat it dryDredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flourSet aside and let the chicken rest while you heat the oilPut about 3 inches of oil into a large deep pot; it should not come up more than half wayBring the oil up to 375 degrees F over medium high heatWorking in batches, carefully add the chicken pieces 3 or 4 at a timeFry, turning the pieces once, until golden brown and cooked through, about 20 minutesRemove from the oil and place on a rack to drain; repeat with the remaining pieces.
If you mix mustard after you season the chicken it will help the seasoning and flour stick betterMake sure your oil is hot before you place the chicken into the pan by flinging a pinch of flour into the pan if it sizzles its ready to fryCover the pan and turn over when the frying sound has slowed down.
There is no easy way to cook fried chickenIt makes a big mess and takes a long timeThat is why the Colonel, Popeye's, and Church's are a fried chicken lover's best friends!
