Buttermilk is a cultured product that's thicker than plain regular milk (more like a thin yogurt) and clings more heavily to the meat than plain milk. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much. Thanks for any help!Įgg provides a lot more protein and will produce a thicker, more stable crust. I realize that I could probably figure this out through trial and error, but was hoping to figure it out without wasting any food. If so, what is the proper technique? I'm concerned that if I had a bunch of battered chicken breasts that were stacked on top of each other the batter might peel off when I tried to separate them the next day.If so, does this affect how the chicken fries up?.
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