ModelMaker
Quintessential Chatty Farker
- Joined
- Apr 21, 2006
- Location
- Lake...
I have a question for you wise cookin people.
I'm making a lovely breaded boneless chic thigh for dinner and made a container of my delicious (dry) batter concoction and breaded my two thighs and put them in the cooler box too dry up a smidge.
Now the question, I as always made twice as much batter as I needed and am wondering, is there any/much bad guys in the dry batter that would keep me from reusing it in a few days? How about nuking it for 2, 3, 10 minutes?
I have watched a KFC training video (oh yes I did) and they continuously reuse their secret recipe dry batter only allowing clumps tp escape from the bottom of the breading station.
Anyway, what y'all think?
Ed
I'm making a lovely breaded boneless chic thigh for dinner and made a container of my delicious (dry) batter concoction and breaded my two thighs and put them in the cooler box too dry up a smidge.
Now the question, I as always made twice as much batter as I needed and am wondering, is there any/much bad guys in the dry batter that would keep me from reusing it in a few days? How about nuking it for 2, 3, 10 minutes?
I have watched a KFC training video (oh yes I did) and they continuously reuse their secret recipe dry batter only allowing clumps tp escape from the bottom of the breading station.
Anyway, what y'all think?
Ed