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Post by kaweempo on Feb 1, 2021 1:17:53 GMT 1
This Thread is going to be special . Everyday i am going to share a tip that I learned the hard way about anything related to O.R. Recipe
including process , ingredients , seasonings . And anyone can share their knowledge .
Tip 1 : Herbs Tend to lose their absence quicker than spices in the frying process . This is why dried herbs are strictly added to fried chicken in ONLY "Pressure frying"
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Post by Silver on May 7, 2022 13:56:34 GMT 1
My tip for the day is that once you've eaten Air-Fried chicken side by side with Deep-Fried chicken with identical coating and preparation you can easily notice the yucky taste of the cooking oil lingering within the coating of deep fried chicken.
Before I did this I did not notice the cooking oil taste.
Edit: I must amend that this is for chicken deep fried in budget Walmart Vegetable Oil (which is likely to be mainly soybean oil). The same effect may or may not present itself to such a noticeable degree for other of cooking oils.
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Post by deepfriednew101 on May 8, 2022 18:29:04 GMT 1
I know this is for TIP of the Day
Do we reply to the Tip of the Day Here.
Silver is correct that the Oil once tainted in nature By Cheapness or over extended use have a residual Tasting effect I TOTALLY agree.
That's why Beef Tallow is Far the Best and has a Citric Acid inherent quality and flavor as does Goose Fat. BUT both of those are FAT and NOT Processes Oil's
ANY or ALL Cooking Oils processed from Grain needs a Citric Acid and if you see Many will have it Pre-Added for Stability.
Remember Oil becomes a Infuser of even BAD TASTE not ALL GOOD.
Great Point Silver
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