I get there is an efficiency factor but it doesn't take more time at home to par boil before frying, it's just reversing the order. Instead of frying then steaming, you steam then fry and get a much crispier skin on it, so why is this never recommended?

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[–] [S] 1 point 22 hours ago

Yes, what I'm finding is that if you didn't grow up in an east asian household, you didn't have the fry before steam routine drilled into you

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