|
|
Post by deepfriednew101 on Jun 27, 2022 14:23:19 GMT 1
We are using a BUTTER SALT to gain some Oil content and Butter Flavor, in the Flour, like a Biscuit
We took soften Butter and Rubbed it into Salt,
Crazy Great on Eggs and Pasta
a Unreal Flavor ON STEAK instead of plain salt.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 27, 2022 14:44:16 GMT 1
We are using a BUTTER SALT to gain some Oil content and Butter Flavor, in the Flour, like a Biscuit We took soften Butter and Rubbed it into Salt, Crazy Great on Eggs and Pasta a Unreal Flavor ON STEAK instead of plain salt. Is this info related to the OR or CHS? If not, you might want to consider launching a catering or restaurant section for those interested in other dishes or cooking tips? Would be much appreciated. |
|
|
|
Post by deepfriednew101 on Jun 28, 2022 14:46:39 GMT 1
I made reference of it to the KFC NEW AGE chicken they are adding ALL types of Oils to the Seasoning and flour.
ANYONE with a understanding of Cooking Grasps they are adding the Oils to Seasoning to slow the Flash Point of spices EVER MAJOR SPICE COMPANY since the 1930's have been doing it.
Salt is also a Great Carrier of ALL Seasoning
|
|
