24 hour salt * baking powder dry brine in the fridge, fried for 12 minutes, first saucing, fried for another two minutes, second saucing. Sauce was butter, franks, black and red pepper, and corn starch slurried in lemon juice for consistency and zest. The crunch was incredible, the flavor was deep, and the meat was tender and juicy.
FlavalisticSwang
Baking powder/salt dry brine? I’ve never heard of that! I get the salt. Is the baking powder used for the purpose similar to “velveting” like some Chinese cooking does with baking soda?
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24 hour salt * baking powder dry brine in the fridge, fried for 12 minutes, first saucing, fried for another two minutes, second saucing. Sauce was butter, franks, black and red pepper, and corn starch slurried in lemon juice for consistency and zest. The crunch was incredible, the flavor was deep, and the meat was tender and juicy.
Baking powder/salt dry brine? I’ve never heard of that! I get the salt. Is the baking powder used for the purpose similar to “velveting” like some Chinese cooking does with baking soda?
This looks like heaven!