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Message
re: Batter for Fried Foods
Posted on 8/28/10 at 1:13 am to JasonL79
Posted on 8/28/10 at 1:13 am to JasonL79
quote:
The only places I have found that have cream meal is foodservice companies. Sucks for the consumers. I went to 2 grocery stores a week back and could not even find regular corn flour. I wonder if whole foods or some upscale grocer like that might have it? Not sure.
Jason, Whole foods DEF has regular corn flour. I wanna say they have the cream meal too. If not, and you need some, you're more than welcome to come raid my pantry, free of charge, anytime. Just let me know.
1
Posted on 8/28/10 at 10:00 am to unclebuck504
quote:
Use "liquid egg" ...it gives you a consistent and an even coating every time
I've never used this. Is this similar to the egg beaters product in the store?
Posted on 8/28/10 at 10:01 am to Jambo
quote:
quote:
The only places I have found that have cream meal is foodservice companies. Sucks for the consumers. I went to 2 grocery stores a week back and could not even find regular corn flour. I wonder if whole foods or some upscale grocer like that might have it? Not sure.
Jason, Whole foods DEF has regular corn flour. I wanna say they have the cream meal too. If not, and you need some, you're more than welcome to come raid my pantry, free of charge, anytime. Just let me know.
Thanks for the info and the offer.
Posted on 8/28/10 at 11:51 am to JasonL79
Yes, "liquid egg" is like egg beaters. Food service truck delivered it by accident one day at Castnet, so i tried it. Came out with a beautiful, even, consistent coating every time. No more cracking eggs, either.
Castnet has been using it ever since.
Castnet has been using it ever since.
Posted on 8/28/10 at 12:05 pm to unclebuck504
quote:
Yes, "liquid egg" is like egg beaters.
Just cracked eggs, beat and blended, then pasturized. If you had to cook eggs for 2500 a day, this or boil in bag only way to go.
Posted on 8/29/10 at 12:10 pm to unclebuck504
quote:
Yes, "liquid egg" is like egg beaters. Food service truck delivered it by accident one day at Castnet, so i tried it. Came out with a beautiful, even, consistent coating every time. No more cracking eggs, either.
Castnet has been using it ever since.
I'm sure that's how a lot of things get changed in the kitchen, by accident.
Posted on 8/29/10 at 1:08 pm to JasonL79
Sometimes by accident, sometimes by neccessity, sometimes by curiosity and creativity.
The IMPORTANT part is not "fixing" something that aint broke. When you've got it, leave well enough alone, and make sure you make it the same way, every time.
Being CONSISTENT is very important in a restaurant. People wanna know what they're gonna get when they order it, regardless of who's in the kitchen. Nobody goes back to a hit or miss joint after a miss, and nobody wants to hear excuses either when the guy up the street is making better food.
The IMPORTANT part is not "fixing" something that aint broke. When you've got it, leave well enough alone, and make sure you make it the same way, every time.
Being CONSISTENT is very important in a restaurant. People wanna know what they're gonna get when they order it, regardless of who's in the kitchen. Nobody goes back to a hit or miss joint after a miss, and nobody wants to hear excuses either when the guy up the street is making better food.
Posted on 8/29/10 at 3:37 pm to unclebuck504
quote:
The IMPORTANT part is not "fixing" something that aint broke. When you've got it, leave well enough alone, and make sure you make it the same way, every time.
Being CONSISTENT is very important in a restaurant. People wanna know what they're gonna get when they order it, regardless of who's in the kitchen
I agree about the consistency thing. Something hard to teach your cooks to do, especialy if you can't be in the kitchen the whole time they are cooking.
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