Soul Food at Shugs Southern Soul Cafe (Up to 50% Off). Two Options Available.

Shugs Southern Soul Cafe

24 Ratings

Value Discount You Save
$40 50% $20
Give as a Gift
Limited quantity available
Over 130 bought

In a Nutshell

Menu includes fried chicken with lima beans rice, shrimp tacos with mango salsa, sweet potatoes fries, and burgers

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 120 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $12 for $20 worth of food for two
  • $20 for $40 worth of food for four or more

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

24 Ratings

great food
Mary A. · November 12, 2016
This was are second time eating at Shugs and we absolutely love it! Coming back soon!
Julie M. · October 2, 2016
The food was delicious. The service was great. Chef Noah came to our table and spoke to us, it's a very homely atmosphere
Edna S. · August 29, 2016
Merchant Location Map
  1. 1

    Shugs Southern Soul Cafe

    5792 memorial blvd

    Saint George, SC 29477

    +18435632300

    Get Directions

15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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