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Post by Silver on Mar 30, 2022 22:47:55 GMT 1
Did you notice any detectable sweetness in the skin? I've only ever (to date) added it to the flour, not the egg wash. I notice only a slight sweetness in the coating. |
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Post by Silver on Mar 30, 2022 23:07:52 GMT 1
Maltodextrin should add a bit of tackiness to the egg wash and/or coating mix without having the chicken darken excessively during deep frying. It is extremely resistant to heat. But the downside is that it will not add any sweetness.
In beer it is added as a mouthfeel perception and viscosity enhancer.
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Post by deepfriednew101 on Mar 31, 2022 0:41:11 GMT 1
we just did a order of Drumsticks for a work crew and
we Had 1/2 with Fin sugar in the egg warsh and 1/2 with No Sugar there was little color difference.
Dunk Bath and then back into the seasoned Flour and Heavily Coat the Chicken.
Very slight Change in color. We are going to Do Photo's of Both the next Batch tomorrow. Comparing BOTH cooks of Chicken and Post it ON Forum
I find Many people DO NOT DO a Pre-Dust prior to Dipping the Chicken into the Milk and Egg Bath.
In some cases we have found that a Higher Fat content Milk if Milk was used DOES turn Chicken a Darker Color and CHS even Mentioned that in OLD manual
I DO NOT care for the Drumsticks BUT tested 6 Pieces today to see if there was a Major difference and in comparing Both there was a difference BUT not a OVER sweet Taste. we did Observe a Higher aroma in the Sugar batches BUT we also made a ton of chicken Drumsticks and the sugar was second 1/2 of cooking.
The ONE NOTE was extra sifting would be recommended.
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