March 28, 2023 - 6:56am
minimizing gluten formation?
Hi,
I have encountered multiple recipies where renound chefs wanting to coat food with batter and deep frying it ended up using 40% alcohol. e.g. J. Kenji López [1] and Heston Blumenthal's fish and chips [2].
They want a lot of bubbles and very little gluten. Is it possible to do it without?
- So now I wonder if any of you have any idea how to minimize gluten formation (or maximize gluten degredation)?
- How to make a lot of bubbles?
without using alcohol.