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Unread 11-13-2006, 03:39 PM   #3
somebody shut me the fark up.
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Join Date: 07-21-04
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Originally Posted by chad
Batter and the flour are usually (must/should be) kept cold. Batter (I'm hoping you mean the egg/milk mixture) is usually made in relatively small batches and kept cold.

We used to keep our flour/seasoning mixture cold, too. and sifted it frequently.
It's kept in a large shallow stainless bowl. Maybe .5 - 1 gallon of batter.

I guess the fryer would kill anything. I'm just cautious when it comes to raw chicken.
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