New answers tagged frying
My grandma in Louisiana used to use mayonnaise & beaten egg to "double dredge" the fried chicken. She also insisted on 'unsweetened' mayonnaise, like Duke's Mayo (a regional southern brand).
In the case of the breading recipe that you have mentioned, I believe that you can continue to use soy milk (or almond milk, or even water) mixed with the egg in your breading. Instead, a small change to technique should give you a thicker and crunchier coating. You may need to increase the amount of egg/soy milk mixture you create. Try adapting the ...
The nature of deep frying, contrary to expectation, is that it is a dry cooking method. The heat from the oil vaporizes water at the surface of the food. The steam coming of the food pushes the oil away from the food, and keeps oil from soaking in during the main frying process. This is also what causes the bubbling. The consequence of this is that by ...
The oil is bubbling very simply because of the water inside the object (eg: potato) that is rapidly vaporized when come into contact with the very hot oil. Incidently this is a very good thing as done right, all the water coming out of the object keeps it from taking on too much oil, which would cause you to have over-greasy food. Edit: Also note as @SF ...
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