network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 9 months |
| seen | Apr 14 at 23:16 | |
| stats | profile views | 19 |
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Apr 14 |
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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. |
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Jan 17 |
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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.). |
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Jan 17 |
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How to thicken bleu cheese dressing? @Mong134 - was that a serious suggestion? |
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Jan 17 |
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How to thicken bleu cheese dressing? @Stefan - can you please elaborate on xantham gum? |
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Jan 10 |
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Brining chicken wings FYI: I tried a 3% solution for my wings. 3 hours was too salty. 2 hours seem just right. |
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Jan 10 |
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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? |
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Jan 7 |
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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. |
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Dec 6 |
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How to imitate commercial fried chicken? Do you know of any additives to help prevent the "skin falling off the meat" problem? |
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Aug 11 |
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How to imitate commercial fried chicken? I've heard this technique, also. However, the suggestion was to use water instead of buttermilk. What about crackers? Would that help? |
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Aug 2 |
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How do you cook a steak like those found in fine steakhouses? +1 for dry age! |
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Aug 1 |
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How to imitate commercial fried chicken? The chicken itself was OK (maybe a bit under cooked, was still very juicy). It's the crust that was the problem. The pepper won't burn in the fryer? |
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Aug 1 |
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How to imitate commercial fried chicken? I used a temperature controlled deep fryer. Alton Brown says not to season the flour as that might burn; he seasons the chicken and then dredges it. I was cooking drum sticks. The Tabasco was in the buttermilk brine -- would that still have burned since it was covered with breading/batter? |
