Baking powder to crisp up chicken?

[Bob C Cue]

Anyone ever try crisping up poultry by adding and mixing in a tablespoon or two of Baking Powder to your normak rub and then allowing the poultry to air dry uncovered in the refrigerator for at least an hour before cooking?

Saw this tip on another site. Think I will give it a go.

 

[tish]

Let us know how it works for you, Bob.

 

[Fwismoker]

Bob C Cue
is One Chatty Farker

Join Date: 05-16-14
Location: St. Louis, MO

Perfect crispy skin everytime with the PBC. Usually crack the lid for last 15 minutes or so.
__________________
My rub is sweet with a little heat. --
Arisotle

Weber OTG
Pit Barrel Cooker (now with porcelain finish)
Thermowand
Bakers & Chefs Round Toothpicks (to test ribs)

Then why the need for baking powder?

 

[Fwismoker]

Bob C Cue[/URL]
is One Chatty Farker

Join Date: 05-16-14
Location: St. Louis, MO

Perfect crispy skin everytime with the PBC. Usually crack the lid for last 15 minutes or so.
__________________
My rub is sweet with a little heat. --
Arisotle

Weber OTG
Pit Barrel Cooker (now with porcelain finish)
Thermowand
Bakers & Chefs Round Toothpicks (to test ribs)

Then why the need for baking powder?

 

[AClarke44]

I found this recipe that explains about why baking powder is used in fried chicken batters.
http://everydaylife.globalpost.com/make-crispy-fried-chicken-baking-powder-31284.html

"From top chefs to Southern grandmothers, everyone has a different method and recipe for crispy fried chicken that they claim is the best. Some of these recipes advise you to add baking powder to the flour coating to give the fried chicken extra crunch. Baking powder creates very tiny air bubbles on the surface of the battered chicken when it is placed in hot oil. The bubbles expand the surface area of the batter, breaking up its thickness, which results in a lighter, crispier fried chicken."

Obviously this is for fried chicken but I don't see why it wouldn't have a similar reaction when cooking in a PBC/UDS/smoker,ect. I think once the fat starts to render out you would get the bubbles (explained above) which will crisp the skin.....just a theory though. Hopefully you'll figure it out for us....:mrgreen:
And don't let anyone discourage you with nonsense:thumb:. ...It happens here at times. ...:tsk:

 

[ssv3]

Corn starch

 

[AClarke44]

Corn starch

^^ I've heard this before too!

 

[Q Junkie]

Bob C Cue
is One Chatty Farker

Join Date: 05-16-14
Location: St. Louis, MO

Perfect crispy skin everytime with the PBC. Usually crack the lid for last 15 minutes or so.
__________________
My rub is sweet with a little heat. --
Arisotle

Weber OTG
Pit Barrel Cooker (now with porcelain finish)
Thermowand
Bakers & Chefs Round Toothpicks (to test ribs)

Then why the need for baking powder?

I LOL'd out loud! :laugh:

 

[Bludawg]

Baking powder!

How does it work, you ask? Here's the science,

Baking powder consists of both an acid (monocalcium phosphate) and an alkali (aka base) (sodium bicarbonate). As the salt encourages the release of moisture, it is absorbed by the solid baking powder, allowing the acid and alkali to react. The released calcium ions are now free to enter the skin cells, activating enzymes responsible for the break-down of proteins. Combined with the remaining alkali, these broken-down proteins now have a lower "activation energy" required to undergo the Maillard reaction and start browning (i.e. it now takes less heat to brown the skin).

So, in conclusion, when baking powder is combined with salt and rubbed onto the skin of the turkey/chicken, it will produce a crispier, browner skin. Now you know. And knowing is half the battle.

 

[scrub puller]

Yair . . .

We find it strange . . . must be another American thing, this desire for crisp skin.

t has happened to me (by accident)a couple of times and we didn't care for the crunchy texture.

Cheers.

 

[Q Junkie]

Yair . . .

We find it strange . . . must be another American thing, this desire for crisp skin.

t has happened to me (by accident)a couple of times and we didn't care for the crunchy texture.

Cheers.

Yes, our top scientists are working day and night (night and day for you guys) trying to solve the crispy chicken skin conundrum. We here in the States love our chicken skin. However rubbery skin just Will-Not-Do. I would buy a bag of crispy chicken skin chips and a TAB if they (our top scientists) could just get them to market like a fried pork rind (another American thing). I know our clockwise thinking seems weird but it makes perfect sense to us.

 

[Rockinar]

Yair . . .

We find it strange . . . must be another American thing, this desire for crisp skin.

t has happened to me (by accident)a couple of times and we didn't care for the crunchy texture.

Cheers.

Crispy skin is the best part of good chicken. Rubbery skin is all wrong.

 

[Titch]

Crispy skin is the best part of good chicken. Rubbery skin is all wrong.

With you on that one, down south East its almost a competition to how Crispy you get it.
best part of the Chook

 

[DjPorkchop]

Yeah, no rubbery skin for me please.

My brother in-law smoked some chicken here a bit back. That skin was so rubbery the dog had a hard time eating it. YUCK!!!!!

 

[Enrico Brandizzi]

Corn starch

This works to dry skin.
Ive seen it used for dry ageing a steak before searing, mixed to salt.
Then remoded and seared.

 

[Bob C Cue]

I found this recipe that explains about why baking powder is used in fried chicken batters.
http://everydaylife.globalpost.com/make-crispy-fried-chicken-baking-powder-31284.html

"From top chefs to Southern grandmothers, everyone has a different method and recipe for crispy fried chicken that they claim is the best. Some of these recipes advise you to add baking powder to the flour coating to give the fried chicken extra crunch. Baking powder creates very tiny air bubbles on the surface of the battered chicken when it is placed in hot oil. The bubbles expand the surface area of the batter, breaking up its thickness, which results in a lighter, crispier fried chicken."

Obviously this is for fried chicken but I don't see why it wouldn't have a similar reaction when cooking in a PBC/UDS/smoker,ect. I think once the fat starts to render out you would get the bubbles (explained above) which will crisp the skin.....just a theory though. Hopefully you'll figure it out for us....:mrgreen:
And don't let anyone discourage you with nonsense:thumb:. ...It happens here at times. ...:tsk:

Thanks Andrew. As you know, many of us PBC owners like to crack the lid for the last 15 - 20 minutes or so to help create that perfect crispy skin. If the baking powder does the same thing without us having to manipulate the lid, that will be one less thing we need to worry about. Giving us more time to entertain our guests and prepare the rest of the meal. Will keep everyone posted on the results.

 

[SolFire]

Baking powder absolutely helps produce a crisper skin. The key part in my experience is the air drying, and I don't think 1 hour is not enough to make a big difference. Overnight works the best in my experience 8-12 hours. My $.02

 

[AClarke44]

Thanks Andrew. As you know, many of us PBC owners like to crack the lid for the last 15 - 20 minutes or so to help create that perfect crispy skin. If the baking powder does the same thing without us having to manipulate the lid, that will be one less thing we need to worry about. Giving us more time to entertain our guests and prepare the rest of the meal. Will keep everyone posted on the results.

Well the way I see it is there's nothing wrong with experimenting. Yes you can get crispy skin from the PBC but its different than fried chicken. I guess my initial thought was the baking powder could possibly give you a skin similar to a lightly battered fried chicken. Only one way to find out...:thumb:
There was once a Brethren who use to always talk about how experimenting was good.......I don't seem to see that individual post anymore :whoo: and I've forgotten his name.....Most not have been a memorable individual as a whole......:mrgreen:

 

[Bob C Cue]

Baking powder!

How does it work, you ask? Here's the science,

Baking powder consists of both an acid (monocalcium phosphate) and an alkali (aka base) (sodium bicarbonate). As the salt encourages the release of moisture, it is absorbed by the solid baking powder, allowing the acid and alkali to react. The released calcium ions are now free to enter the skin cells, activating enzymes responsible for the break-down of proteins. Combined with the remaining alkali, these broken-down proteins now have a lower "activation energy" required to undergo the Maillard reaction and start browning (i.e. it now takes less heat to brown the skin).

So, in conclusion, when baking powder is combined with salt and rubbed onto the skin of the turkey/chicken, it will produce a crispier, browner skin. Now you know. And knowing is half the battle.

Thanks. Alton Brown would be proud.

 

[Durangutan]

If using baking powder or corn starch, what's the ratio to salt? 1:1, more, less? Thanks!