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Post by underpressure on Jun 12, 2023 19:55:36 GMT 1
By dredge, I mean coating a product in a seasoned or unseasoned flour/starch. Process could be either dry-fry or wet-dry-fry or dry-wet-dry-fry. A wet batter would be a fully composed liquid to dip a product in. So batter-fry. But you can use a combination of the two and go dry-batter-fry or dry-batter-dry-fry. When going from batter to hot oil, the are waves that from. The waves in the batter come back together and end up as ripples in the cooked crust. If you go batter-dry-fry and quickly get it from the dry dredge to the hot oil, the dried outside layer of flour/starch prevents the waves from coming back together and create a more dramatic look. And another technique is dredging a moistened product and resting it in the seasoned flour/starch for a period of time. Sometimes overnight. I use this technique when making “chicken fried” steak.
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Post by underpressure on Jun 12, 2023 19:58:45 GMT 1
Pics posted came in out of order.
Pic 1 is batter-dry-fry
Pic 2 is kfc milk/egg wash-dry-fry
Pic 3 batter-fry
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Post by Silver on Jun 12, 2023 20:01:38 GMT 1
I'm not skilled in turning a recipe into a batter recipe. Any idea as to how much buttermilk I should add to a nominal 250 gram recipe built upon a base of either 200 grams of flour or 100 grams each of flour and cornstarch?
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Post by underpressure on Jun 12, 2023 21:02:46 GMT 1
My recipe is built around 1 egg. So 1 large egg, 315g AP flour, 600g water, 50g peanut oil, 7g baking powder, and 15g salt. To that add what you will for spice & herb. I’ve tried buttermilk in the past but got too dark by the time the chicken was cooked. However I also haven’t given b.milk a fair chance by adjusting the recipe or cook time/temp. It was a one time try eyeballing the consistency of the batter. Another option may be using buttermilk powder.
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