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optissima
joined 2 years ago
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Yes but there are no jobs there that support it and no infrastructure to do remote, gl.
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What makes it different?
What happened to Risa?
Dang, where on Facebook? Source link?
For breading I do 1 cup flour, ½ cup cornstarch, 1 tsp baking soda, seasonings. For my wetter I use 1 egg white, 1 tsp water, whisked. Bread (paper bag is what I shake it in), then dip in wetter, then bread again, and fry asap. The water in the wetter activates the baking soda slowly (faster in the fryer), but you want to fry it before it totally reacts (this is what introduces the bubbles in the batter that gives the flour mix its volume).
I created this starting at a popeyes copycat recipe and expanded upon it, to create a solid generic that I work off of. For seasonings, I'll simply use a Cajun seasoning mix and give it a few shakes.
How is that short sighted? They've been doing this for 300 years.
You mean Morons right?
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