![]() ![]() This would be a delicious blend for deep-frying fish for your Fish and Chips.Īll-purpose flour (1 cup) and Cornstarch (1/4 cup) A hint of fried potato flavor-I was almost wondering where the side of fries were. Potato Flour (1 cup) and Cornstarch (1/4 cup)Ĭlearly the winner when it came to a deep, golden color. ![]() Had the slightly pasty flour taste of the plain flour sample. Slightly deeper golden color, slightly more crispy than rice flour and cornstarch. Mixture of enriched flour, salt, baking powder, sodium bicarbonate, cornstarch, whey, yellow 5 and 6 dye, spices. Light crispy texture but more crispy than plain flour, no flavor from the coating to interfere with the flavor of the shrimp, (plain flour had a slight pasty flavor). Rice flour (1 cup) and Cornstarch (1/2 cup) The shrimp were deep-fried for two mintues in vegetable oil heated to 350. The shrimp in each test were dipped in a mixture of two whole eggs beaten with a tablespoon of milk, then dredged in the flour blend. Tonight I tested five combinations of flour(s) for deep-frying some large shrimp. ![]()
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