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Joined 1 year ago
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Cake day: June 23rd, 2023

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  • I’m going to look into that a little more, I get how it would work by making the skin on the breast contract but I feel like a quick pan fry before sous vide would give you the same effect with their application?

    I feel like it should work? I’ll try it next time and get back with results. I’m wondering if leaving it with salt (the same way you would fake dry age a steak) would pull enough moisture out to crisp it without breading.

    Thanks for giving me something to play with!




  • The cases I have on hand are usually 10#.

    NOW if you have a local butcher chances are they’re still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd’s are any markup is only going to be about 10%, you’ll still get a good price.

    End of summer’s a good time to push since you’ll have football season kicking off, it’s good for them to sell as a game night snack.


  • Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they’ll have access to it. They’re pretty versatile. I jumped to the sales side of the industry and I’m constantly suggesting this stuff as a way to push your cost down if you need to.

    Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it’s classier right?) and pimento cheese… you’re good to go.




  • heirloomvegtattoo@lemmy.worldOPtoFoodPorn@lemmy.worldI present; The CLT
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    1 year ago

    Of course! We tried it two ways, but the most effective was this

    -Dry your chicken skins

    -Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I’d only leave them 15-20 minutes if you’re doing it at the house)

    -Toss them in a flour dredge

    -Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.

    Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).