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Al Farooj |
Al Farouj Menu Lebanon
Beirut |
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01-755
887 |
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Hamra |
01-755 887 |
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Fakhry |
Fakhry Menu Lebanon
Beirut |
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05-454 988 |
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Hazmieh: 05-454 988 |
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KFC |
KFC Menu Lebanon Beirut |
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1277 |
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Delivery: 1277 |
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El Beik |
El Beik Menu Lebanon
Beirut |
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01-24
22 41 |
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Baouchrieh |
01-24 22 41 |
01-266 222 |
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Mtayleb: 04-410 416 |
Ashrafieh: 01-333 015 |
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Spin The Hen |
Spin The Hen Menu Beirut Lebanon
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01-560
093 |
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Pasteur St., Saifi,
Beirut |
01-560 093 |
03-241 160 |
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Broasted
Chicken
- Historical Overview |
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Broasting is a method of cooking chicken and other
foods using a pressure fryer and condiments. The
technique was invented by L.A.M. Phelan in the early
1950s and is marketed by the Broaster Company of
Beloit, Wisconsin, which Phelan founded.
Broasting equipment and ingredients are marketed
only to food service and institutional customers,
including supermarkets and fast food restaurants.
They are not available to the general public. The
method essentially combines pressure cooking with
deep frying chicken that has been marinated and
breaded. mes
served hot as well as cold. |
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The company licenses the "broasted" trademark to more than
5,510 purchasers of its equipment who follow its
specifications and recipes and undertake a periodic
certification process. The arrangement is not a traditional
franchise in that the licensee does not owe ongoing royalty
payments.
Many modern fast food chains also deep fry chicken under
pressure, but use different recipes or equipment from one of
several alternate suppliers. Other companies use more
conventional deep fryers.
Broasted chicken remains highly popular in countries such as
Saudi Arabia and Pakistan. Many restaurants and fast-food
chains in these countries have the word "broast" in their
names. |
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Contact Us:
info@3albeit.com |
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2010-2015 - 3albeit.com - All Rights Reserved |
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