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Post by deepfriednew101 on Jun 26, 2022 15:15:04 GMT 1
We have experimented with added Buckwheat flour into All Purpose White Flour
We were impressed with
All Purpose White Flour
Buckwheat Flour
Yeast
We Do Not do accurate measurements on some test especially when we are experimenting with NEW wing recipes we just WING it with amounts
We made a Ketchup & Mustard Wing Flavor
Salt
Pepper
MSG
Ketchup Spice
Mustard Spice
it was a Crazy Hit we served it with Deep Fried Pickles
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Deleted
Deleted Member
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Post by Deleted on Jun 30, 2022 10:09:06 GMT 1
Here's a picture of buckwheat flour in CHS's kitchen.  |
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Post by Silver on Jun 30, 2022 10:40:40 GMT 1
Here's a picture of buckwheat flour in CHS's kitchen. Buckwheat pancakes seem to have once had a somewhat popular following, but apparently it is an acquired taste. I'll have to leave experimenting with it to others. |
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Post by deepfriednew101 on Jun 30, 2022 12:09:39 GMT 1
DO NOT go crazy with the Buckwheat Flour SMALL amount.
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Post by Silver on Jun 30, 2022 15:34:05 GMT 1
Cooks Illustrated says this about Buckwheat:
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Post by Silver on Jun 30, 2022 16:08:17 GMT 1
If 25% is the upper limit, that places 12.5% by weight Buckwheat Flour added to AP type flour on middle ground. So perhaps 10% to be safe.
And if some grassiness flavor sneaks through, remember that my initial comment when I tasted Tarragon for the very first time was that it tasted grassy. And after that I came to like it.
Since I've been exploring Herb Free deep fried chicken breading recipes, perhaps Buckwheat has promise. I can eliminate Herbs that exhibit grassiness, while retaining the character of grassiness if I add 10% Buckwheat to my flour.
And I've also been chasing the flavor characteristic of nuttiness....
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 30, 2022 17:24:32 GMT 1
So CHS was pretty specific over the years of the type of flour he used.
So out of the blue now we are chasing Buckwheat?
Good Luck!
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Deleted
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Post by Deleted on Jun 30, 2022 18:55:47 GMT 1
So CHS was pretty specific over the years of the type of flour he used. So out of the blue now we are chasing Buckwheat? Good Luck! Just for the record, I don't do buckwheat personally and I have no intentions of using it in fried chicken in any way, shape or form. I condemn buckwheat.  |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 30, 2022 20:15:02 GMT 1
So CHS was pretty specific over the years of the type of flour he used. So out of the blue now we are chasing Buckwheat? Good Luck! Just for the record, I don't do buckwheat personally and I have no intentions of using it in fried chicken in any way, shape or form. I condemn buckwheat. Lol. Lots of distractions derailing progress it seems. |
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flg
Souschef
Posts: 1,578
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Post by flg on Jun 30, 2022 20:24:20 GMT 1
What slays me is that I’d say I’m better than 90% happy with my latest series of a recipe. I saw Chickenman say 99%. Silver said he was pretty happy with his. And I believe 11serbs is happy with his so far.
So if you look across the ingredients I bet all of us have around 8 in common and 3 not so much. And we are tinkering with those. So instead of trying to determine if 1 of those 3 variables works and should be there for us all. We get distracted by something out of left field.
And it’s every time.
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