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Flour
Feb 24, 2022 3:34:32 GMT 1
Post by deepfriednew101 on Feb 24, 2022 3:34:32 GMT 1
I have received information that Overseas Flour contains Garlic and Onion in the Flour
The Flour IS not a pure Wheat Flour, either has Corn, also and Potato Starches.
They say its more grainy in texture not a fine powder.
The Original Canadian Flour was a Tri Blend of Wheat, Corn, Barely
CHS said he had the Flour blended to his specification on many occasions.
I think there has been many people who have tried many different Flour over the years.
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Flour
Feb 24, 2022 10:47:35 GMT 1
Post by Silver on Feb 24, 2022 10:47:35 GMT 1
I have received information that Overseas Flour contains Garlic and Onion in the Flour The Flour IS not a pure Wheat Flour, either has Corn, also and Potato Starches. They say its more grainy in texture not a fine powder. The Original Canadian Flour was a Tri Blend of Wheat, Corn, Barely CHS said he had the Flour blended to his specification on many occasions. I think there has been many people who have tried many different Flour over the years. My wife will only make pie crusts from Sapphire Flour. The ingredients list indicates that it has malted barley in it. www.walnutcreekfoods.com/products-content/baking-supplies-bulk/flours-starches/flour-sapphireThe malted barley makes for exceptionally flavorful pie crusts. I've tried using this flour in perhaps a third of my 12 attempts at cloning the 'note', with the rest using Cake Flour. Honestly, I can't tell any difference. I believe that Sapphire Flour comes from Montana. The huge 'ConAgra' Conglomerate has purchased it, so I don't know how long it will be before they cheapen it's quality. |
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Flour
Feb 24, 2022 11:13:02 GMT 1
Post by Silver on Feb 24, 2022 11:13:02 GMT 1
Perhaps once I actually nail down the note (if I ever do), Sapphire Flour will add some additional flavor benefit to it. But:
Vacuum dried Barley Malt Extract powder (called DME, or Dry Malt Extract) can be purchased at any local home-brewed beer supply store, and this may be an even better route to take. They sell it in as little as one pound bags, and it only costs a few Dollars per pound. I have a few pounds of it. Perhaps I should toss a TSP of it into my next batch. It has a lot of beer related sugars in it, since it is effectively nothing more than pre-fermentation beer, so not a lot can be added before it darkens the chicken coating too much during deep frying due to it's sugars. Certainly do not add any additional sugar if trying this. Lots of people use beer to make "beer batter" coatings for fish, which is also deep fried, so this seems worth a shot sometime.
If it fails to benefit fried chicken, it makes for fantastic tasting "Malted Milkshakes" when added at 2 heaping TBSP's to ~700 mL of milkshake. So it will not go to waste.
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Flour
Feb 24, 2022 13:14:45 GMT 1
Post by Silver on Feb 24, 2022 13:14:45 GMT 1
I think that instead of adding 2 grams each of Dextrose and Maltodextrin to my next cook sessions flour mix as had originally intended, I will add 3 grams of DME.
DME is around 68% fermentable sugars by weight.
2 grams ÷ 0.68 = 2.94 grams (rounds to 3 grams)
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Flour
Feb 24, 2022 16:40:04 GMT 1
Post by deepfriednew101 on Feb 24, 2022 16:40:04 GMT 1
it cant hurt trying it
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