Helen
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Post by Helen on Dec 17, 2020 15:08:45 GMT
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btb
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Posts: 133
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Post by btb on Dec 19, 2020 17:11:53 GMT
What a wonderful, incredible article. A must read for all CHS enthusiasts. Thank you, Helen.
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btb
Full Member
Posts: 133
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Post by btb on Jan 1, 2021 21:31:50 GMT
Not much thought expressed relating to flour. What is the consensus of opinion here about "sifting" or not of the flour. Some think great . . . . some think unnecessary. Does the use of pastry flour or other types render sifting unnecessary?
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Post by ThePieMan on Jan 2, 2021 10:04:25 GMT
Sifting achieves two purposes: a) introduces air into the flour; b) ensures that there are no large lumps in the flour.
After adding the spices in the lug, the flour and h&s gets mixed about with hands, and gets lumps in it from the water dipped chicken.
If I recall correctly, it may have been mentioned that some franchises may have periodically sifted their flour lugs to remove excess lumps from time to time.
Basically, at the home level, I'd sift once into the dusting bowl, then leave it at that.
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Post by ThePieMan on Apr 16, 2021 7:32:22 GMT
Timestamp: 2:00
"Now, this breading mix is not just flour, it is my special seasoned breading. To begin with, it is a high quality flour that's been carefully blended with salt and then mixed with my secret recipe of eleven herbs and spices."
Some claim that CHS considered that salt was part of the Eleven. In his own words, this would appear to not be the case.
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Post by willy on Nov 1, 2024 18:05:03 GMT
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