3

I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. Does anyone have any tricks to take the bitter taste out? Like acidity/fat, etc.?

2
  • Salt is the normal bitter-masker, and also goes well on fried, well, anything. Never tried to mask burnt with it, though. I assume you've already scraped off the burnt bits?
    – derobert
    Aug 28, 2012 at 17:22
  • Naturally. I didn't expect a cure all or anything. Just if anyone had any tips and tricks they use if they over-fry something. Aug 28, 2012 at 17:58

1 Answer 1

3

Salt. Salt masks bitter flavors. However, (and unfortunately), the burnt flavor is not something easily masked. It's a typical flavor you might find in grilled meats, but not so much in breads and fried items.

You could also mask the burnt flour taste by refrying. Scrape off the burnt bits if you can. Change your oil, and refry the chicken. It's the best bet for eliminating that burnt flavor.

1
  • I bake, I fry, I cook... But I'm really a good guy when all is said and done. :)
    – Theorian
    Aug 29, 2012 at 6:26

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.