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My buddy the line cook called me out on my batter consistency
Was over at Joe's apartment last week after his shift, showing him photos of my fried chicken. He took one look and said 'your batter is way too thick, you're basically breading instead of frying.' He showed me how to thin it out with some ice cold water and a splash of vodka. Tried it on some onion rings last night and the difference was crazy, way lighter and crispier. Any of you guys ever get a reality check from someone in the industry that completely changed your approach to frying?
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angelar5727d ago
Have you tried eating his thin battered chicken cold the next day to see if it holds up?
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Honestly, I gotta push back on this one. Thick batter has its place, like when you want that hearty, craggy coating that really holds onto sauce. Thin batter just slides off, especially with wet stuff like onion rings or fish. Not everyone wants that delicate, wimpy crunch; some of us like a crust that actually tastes like something. Joe might be a line cook, but that doesn't mean his way is the only way, especially if you're going for a specific style like a Southern crunch or a pub-style coating. Tbh, I've had way more success with a thicker batter that puffs up than with those watery ones that end up greasy. Ngl, this whole 'vodka and ice water' thing sounds like a trend that'll blow over.
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bennett.noah25d ago
Oh boy, you've hit on a sore spot for me too. I'm the guy who accidentally made a batter so thick it came out looking like a geological formation, not a tender piece of fish. So I get where you're coming from, but I think there's room for both styles depending on what you're craving that day. The vodka trick is funny, my uncle tried it once and his kitchen smelled like a bar for a week, but the crust did stay crisp, I'll give it that. Honestly, my biggest failure was a thick batter that ended up like a doughy pillow, so maybe I'm biased toward the middle ground, not the extremes.
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