I'm trying to figure out the best coating technique for fried pickles, but going through threads here and on /r/cooking I've seen a few different ways to do it. I use chips vs. spears.
I wanted to ask about using batter and dry mix vs. flour, buttermilk, dry mix. If batter and dry mix is used, is there a place for buttermilk, or does that become unnecessary? Is it still advisable to let it sit in the refrigerator to dry out when using batter? I feel like whenever I use breadcrumbs/panko, I never get a good, full coating/coverage so I'm trying to avoid having it where there's exposed pickle in a bunch of spots.
What are the pros and cons of using a batter version vs. a 'normal' dredging? Thanks!
Submitted February 03, 2017 at 10:20PM by LawlsaurusRex http://ift.tt/2kxwGDt AskCulinary
No comments:
Post a Comment