Sanrith Descartes
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Im just wondering how good of a coat with panko you will get without the flour and egg method.
Gravy's Cooking Thread
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How is this any different than just using a big ass Tupperware? That's exactly what I do when I make my kid chicken nuggets, after an egg bath. I'm confused, but I don't bread stuff that often other than for her.is it easier? we'll see looks annoying to store (i get tonight so i'll see), a salad spinner would probably work just as well, gonna test that theory later
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Lanx
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well i'll be making tenders tonight, just chicken breasts sliced thin, marinate in egg wash then, panko
i usually skip the flour dedge cuz it's messy and it doesn't cook as well in an air fryer, but i'll half/half tonight
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Sanrith Descartes
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Lanx
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might have to dredge chicken the old way
50/50 they either deliver or miss the time and do it tomorrow
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Lanx
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so it did arrive, and it's not for me, it works well enough, seals fine to shake but i cut my tenders more like fillets, so by the time it's shaken, it'll be flopped over on itselfmight have to dredge chicken the old way
50/50 they either deliver or miss the time and do it tomorrow
but for regular drumsticks and nuggets? sure
but not for panko, i noticed i used half the amount i am used to, this doesn't mean i "save" on breading, this means it's just not sticking as well
guess i'll go back to 3 bowls
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I mean, there are 3 ways that I know of to "bread" something. First is the old flour, egg, crumbs/panko. Second is the old school KFC method of using some type of marinade like buttermilk for example, then just dredging the shit in seasoned flour. 3rd is just using some type of prepared batter with no "dry", think beer batter.. But you still need something "wet" because how the fuck you gonna get the dry to stick to something dry and stay there while frying? Indians, the asian type indians, also use egg whites and then corn starch, which is mixed right into the meat, veggies for a really crispy coating. So I guess thats 4.
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Asshole, it's an Amazon gadget made in China, you're not supposed to question it's capabilities!
I will admit I'm curious to see how it ends up turning out, but despite breading fried food being a little messy, I've never felt the need to get a special device to keep my fingers clean.
If we did fish fries growing up you used a paper grocery bag. Always worked, but I guess most stores don't even have them anymore. I normally use Tupperware too.
Edit: was catching up, and I see it's a gadget made in China.
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Sanrith Descartes
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Funny thing is shake and bake works fine. Chicken and breading in bag, shake, covered. This "should" work the same way. Maybe it just needs a fine breading like flour.
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Lanx
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yea i did breadcrumbs on a few at the end, are fine, just panko needs that push in pressure to stick
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Sanrith Descartes
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Speaking of which, has anyone ever tried deep frying using the shake and bake spice pack? It tastes good baked, wondering if it will hold up to the fryer.
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Fogel
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Battered items mean the last pass of the process is a batter, while breaded items mean you'll end in a crumb, whether it be american crumb or japanese crumb. How many passes you use depends on how much pick up you want i.e. what % breading to weight. For example, mozz sticks are generally a 50% pick up and we'll use a 6 pass system - batter > predust > batter > predust > batter > crumb. If you wanted a battered mozz stick, you'd start with the predust and end with a batter. For Tempura, which you mentioned, the key is egg and keeping the batter under 40 degrees. Also, for battered items you need to go into the fryer quickly as the batter with fall off otherwise. Breaded you can prep it all ahead of time and fry it all in one shot. We don't use egg for most items and I'd only really say its required if you were doing tempura.
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Probably work fine. It's surprising what you can actually use for batter / breading.
Back in college, we were at Possum Kingdom for maybe spring break, buddies dad had a yacht and small condo, and we went up there a few times a year. At the marina, there's tons of easy to catch sunfish by just dropping a line with some hotdog. Water clarity is fantastic and you can maybe see 10ft down. Just sit on the dock, drop a line, and in no time a school shows up, and you're pulling in eaters.
For up early one morning and sat there with one of the group, and in an proceeded to catch maybe 40-50 bluegills in an hour or two. Scale, gut, chop of the heads and ready for dinner later. Plan was to do a fish fry, but realized we didn't have batter stuff.
Best friend's dad's girlfriend says I got you covered. Starts battering the fish with instant mashed potato flakes. I'll be damned but it was probably the best fried bluegill I've ever had. Maybe it was the fun of just being there or whatever, but it worked surprisingly well. Took on such a unique batter texture. Don't remember if she did a wash with egg and flour, probably did.
Anyways point being, if that shit worked, you're probably good to go. Thanks for the stroll down memory lane, hadn't thought about that trip in a long time.
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Cornflakes, too. I've not used them, but there's fried chicken recipes out there that swear by it.
It's been maybe 25 years, but I remember the fish almost having edibles scales on them. It's like potato flakes were standing almost perpendicular to the outside of the fish, but you had these dense rows of scales. It was an extremely crispy batter but pretty light. I need to go ahead and try this again. It's the only time I've ever had it my life but it was pretty amazing.
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Fogel
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Adding some potato/potato starch to your breading can have benefits besides taste. The potato will absorb and retain the oil a bit better. It might not matter if its something you fry and eat right away. But for most appetizers you find in the store, they're par fried, and when you reheat them in an oven or air fryer, the ones with potato starch usually won't be as dry.
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Are potato flakes basically potato starch in just a different form with maybe something else to get them to retain that flake shape and reconstitute when adding hot water? Seriously have no idea. I don't even think I know what really makes up potatoes starch versus any other type. I'm guessing it's highly dehydrated potatoes?