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Post by jerrysmith on Feb 27, 2017 0:08:55 GMT
ThePieMan, Phenomenal work in the field! Your dedication to the cause is truly admirable.
I love your tip about letting the spice mix meld for a few days. i think that is great and plan to try it out next batch.
I also want to try your SPICE / WASH / SPICE protocol versus my WASH / SPICE / WASH / SPICE. The spice mix and my fingers start to get "gummed up" pretty quickly with 2x wash!
Some questions: I see Dextrose in the Egg Wash/Dip. What do you feel that it adds (as I have never used it before)?
Also, I always use chicken with the skin on, as eating the skin was always one of my favorite KFC experiences. Do you think skinless chicken is missing a certain "fatty/greasy" flavor? Or is it just as enjoyable? And does it retain a good thick coating?
Finally, did you do any taste testing of the spice mixes on their own (before adding the flour)? I would be curious to hear how they tasted at that point.
Thank you again for all your hard work!!!!
JS
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