Looking good so far. Here’s my take:
SBD.... standard breading station
flour (a type) Ap, bread and the like.
egg wash
panko
everything is always. ALWAYS seasoned except the panko.
Take your desired SIFTED flour and add season (season is always salt and pepper) or your rub. I would recommend grinding your seasoning if it’s coursley ground. Not to a powder but not very large. You need something for the egg wash to hang on to. Now you have a flavorful flour.
For the COLD egg wash. I quart whole milk to 8 xl eggs. Beat the crud out of it with your seasoning mix. You want to keep this constantly mixed during the process. Course seasoning is ok here.
followed by panko for the coating.
For your purpose here season the crud out of everything and then back off if too much.
im assuming your ribs are cooked, seasoned and Unsauced. The ribs should already have flavor so focus on the flour and egg wash for additional seasoning.
I would rest the ribs in the walk in for at least an hour before frying. Once it’s bread put it on a rack and do not touch it again. Do not over handle them.
I would cook in lard or a similar product.
I also would take them off the bone carefully. Even if you have to steam the or something to remove the bone.
The coatings above look a little uneven and/or perhaps something was wet.
once you get the process down you can play with the flavors and flours. For now use regular AP flour or whatever you have on hand.
I would REMOVE THE BONE so you can play with an elevated style rib and coating eg... smooth coat, rough coats, vinegars etc.. Although this is BBQ.
also try some vinegar powder in the flour to help cut the rich and elevate the smoke and "BBQ." Also a squeeze of lemon in the milk before the dredge can be nice.
There are a million things you can do with frying.
frying is a technique first requiring some basics followed by an art and flavor bomb of crunch.
Im sad I can’t be of more help. Is your rub for sale?? I would like to buy some to understand your flavors profile. Is it salty, a lot of sugar etc..
I noticed the tabletop fryer. If you are going to cook in a restaurant fryer I would coat some extra and duplicate in the fryer you will be using for service. Every piece of equipment cooks differently, even identical models. The cold hold should help.
this stuff excites me. I been sick for a week and this is the best I have felt now.
so many places to go with this stuff.
I hope this helps.
Erik
SBD.... standard breading station
flour (a type) Ap, bread and the like.
egg wash
panko
everything is always. ALWAYS seasoned except the panko.
Take your desired SIFTED flour and add season (season is always salt and pepper) or your rub. I would recommend grinding your seasoning if it’s coursley ground. Not to a powder but not very large. You need something for the egg wash to hang on to. Now you have a flavorful flour.
For the COLD egg wash. I quart whole milk to 8 xl eggs. Beat the crud out of it with your seasoning mix. You want to keep this constantly mixed during the process. Course seasoning is ok here.
followed by panko for the coating.
For your purpose here season the crud out of everything and then back off if too much.
im assuming your ribs are cooked, seasoned and Unsauced. The ribs should already have flavor so focus on the flour and egg wash for additional seasoning.
I would rest the ribs in the walk in for at least an hour before frying. Once it’s bread put it on a rack and do not touch it again. Do not over handle them.
I would cook in lard or a similar product.
I also would take them off the bone carefully. Even if you have to steam the or something to remove the bone.
The coatings above look a little uneven and/or perhaps something was wet.
once you get the process down you can play with the flavors and flours. For now use regular AP flour or whatever you have on hand.
I would REMOVE THE BONE so you can play with an elevated style rib and coating eg... smooth coat, rough coats, vinegars etc.. Although this is BBQ.
also try some vinegar powder in the flour to help cut the rich and elevate the smoke and "BBQ." Also a squeeze of lemon in the milk before the dredge can be nice.
There are a million things you can do with frying.
frying is a technique first requiring some basics followed by an art and flavor bomb of crunch.
Im sad I can’t be of more help. Is your rub for sale?? I would like to buy some to understand your flavors profile. Is it salty, a lot of sugar etc..
I noticed the tabletop fryer. If you are going to cook in a restaurant fryer I would coat some extra and duplicate in the fryer you will be using for service. Every piece of equipment cooks differently, even identical models. The cold hold should help.
this stuff excites me. I been sick for a week and this is the best I have felt now.
so many places to go with this stuff.
I hope this helps.
Erik
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