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Al Farooj

Al Farouj Menu Lebanon Beirut

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01-755 887


Hamra

01-755 887

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Fakhry

Fakhry Menu Lebanon Beirut

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05-454 988


Hazmieh: 05-454 988

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KFC

KFC Menu Lebanon Beirut

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1277


Delivery: 1277

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El Beik

El Beik Menu Lebanon Beirut

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01-24 22 41


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


Pasteur St., Saifi, Beirut

01-560 093

03-241 160

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Broasted Chicken - Historical Overview

 
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.
 

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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