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Post by deepfriednew101 on Mar 19, 2023 5:48:48 GMT 1
New Age Had o change it for a Crunchy Coating the Flour needed more Fiber strands to build a crunchy coating and corn starch NOT potato starch which makes a softer coating
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 20, 2023 0:56:55 GMT 1
Not sure if that was a yes or no.
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Post by deepfriednew101 on Mar 20, 2023 11:55:14 GMT 1
Willie everyone would love your cooking and always enjoy your Comments and value recipes which bring years of experience to the Forum
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Mar 20, 2023 18:18:27 GMT 1
I'm talking about the KFC flour I was given.
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Post by deepfriednew101 on Apr 9, 2024 14:49:04 GMT 1
Using a Pastry Flour and Sifting it works he best for Fried Chicken
Canadian New Age K.F.C. in 2024 are all using a Pastry Flour which is similar to Soft Winter Wheat of the 1940's
Back in the 1930's All Soft Winter Wheat were a Tri Combo of Wheat, Corn, Barely (remember the Growing was all Hand foraged crops and the Milling was Stone milled which could never be cleaned when Milling so there was always a cross contamination of the items. They Also Blends The Wheatm Corn, and Barely fine as they could sell a AP flour with the 3 combinations
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 1, 2024 19:00:32 GMT 1
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