Janet Zimmerman
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Cooking tip of the day: For extra crisp fried foods, substitute rice flour for part of the wheat flour called for in batters and breading. With no gluten, rice flour keeps batters from becoming gummy. We use a 50/50 blend of rice to wheat flour in batters for deep or shallow frying.
09:03 PM - Feb 29, 2024
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Janet Zimmerman
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For fried foods like onion rings or fried chicken, we also use half rice flour in the final breading stage. The rice flour keeps the foods very crisp, even if you have to cook in batches (and even the next day if you have leftovers. #SpoutibleCooks #SpoutibleFoodies #cookingtips
09:03 PM - Feb 29, 2024
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