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Jun
23
comment How to imitate commercial fried chicken?
Boiling would dry out the meat. I would suggest poaching the chicken, instead. Haven't actually tried this approach, but might be worth a try.
Jun
21
comment Alton Brown's Buffalo Wings
The video I linked to shows Alton refrigerating them before steaming them.
Jun
20
comment Brine, then marinate?
Just curious: what is your source for "2-2.5 cm per 24 hours" and "2 mm"?
Jun
20
comment Alton Brown's Buffalo Wings
No, the purpose was to dry them out from my understanding. And that seems odd to me if you're going to steam them after.
Jun
20
comment Alton Brown's Buffalo Wings
No, the point of the initial refrigeration was not to defrost. As a matter of fact, the wings he used were not frozen.
Feb
8
comment How to make fried chicken tender and juicy?
Brine the chicken. Use 4 parts salt, 2 parts sugar, and 94 parts cold water. Mix mixture well until salt and sugar has dissolved. Put chicken and refrigerate. You can brine wings for 1-2 hours, whole chicken up to 24 hours. Rinse well, then cook.
Dec
30
comment Can you use baking powder in a breading?
Perhaps the eggplant has water that the baking powder can use?
Dec
30
comment Can you use baking powder in a breading?
Are you sure that only heat is needed for the production of CO2? Doesn't this need to be in a batter?
Nov
4
comment Bread too dense
How do milk and eggs affect the bread?
Nov
4
comment Bread too dense
Some recipes for this bread includes baking powder.
Nov
4
comment Bread too dense
@rumtscho - the recipe calls for bread flour. How does that change things?
Nov
2
comment Bread too dense
I followed the resting and rising times. I waited until it doubled in size, then punched it down, made the rolls, then let it rise again (one batch for about an hour, other batch overnight). I'm thinking baking powder might help it during the cooking process.
Oct
31
comment How to imitate commercial fried chicken?
Can you please cite your references? This is a very new approach to me.
Apr
14
comment How to imitate commercial fried chicken?
This helps a lot. I'm not necessarily trying to copy KFC or Popeye's, but I am looking for something that can get me in the right direction of something "commercial" yumminess. Thanks.
Jan
17
comment How to thicken bleu cheese dressing?
@Brendan - is cream cheese a typical ingredient in bleu cheese dressing? With some bleu cheese dressing recipes I found on the net, people would complain and say it isn't "real" bleu cheese dressing (and might claim it to be ranch dressing, etc.).
Jan
17
comment How to thicken bleu cheese dressing?
@Mong134 - was that a serious suggestion?
Jan
17
comment How to thicken bleu cheese dressing?
@Stefan - can you please elaborate on xantham gum?
Jan
10
comment Brining chicken wings
FYI: I tried a 3% solution for my wings. 3 hours was too salty. 2 hours seem just right.
Jan
10
comment Brining chicken wings
Just for clarification, the salt is 3-5% of the water, right? It's not, say, 3-5% of the protein weight or something else?
Jan
7
comment Vodka for crispy wings - substitute?
I'm thinking of this from a business/mass production point of view. Using Vodka would be considerably more expensive. Alton Brown's hot wings didn't use Vodka. He baked them -- and they did come out crispy. However, he also steamed them a bit to render the fat before baking. I didn't like the resulting flavor profile.