View Single Post
Unread 11-13-2006, 03:39 PM   #3
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
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.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote