Recently I’ve been reading about people adding baking soda or cornstarch to their chicken rubs. I was curious if their were any experiments done as to which one produced the "better" results (for adding a little more crunch to wings). TIA
Announcement
Collapse
No announcement yet.
Wings: Baking soda vs cornstarch
Collapse
X
-
So,I have never used anything other then more flame, but, when I want a bit more crunch in pizza crust, I will add diastatic malt powder, adds a better crunch through a browning agent.
- Likes 2
Comment
-
I use malt powder for my French bread. How much do use use in your pizza dough?
-
snowswamp un a 500 gram flour, I use 10 grams.
- 1 like
-
I have tried it. I no longer do. You can add a little into your rub it you want to try. The corn starch you can tastes. My family don't care for it. Baking soda has less taste.
But adding a little with the rub is a lot easier otherwise it goes on to thick.
If your wings were completely dry before adding it, it wouldn't be as bad I guess.
But grilling them at about 350° or hotter does a good job. You can mist with a little oil towards the end of the cook will also help.
I just don't like the taste of the powders.
- Likes 2
Comment
-
I've tried both, could taste both and it was enough that before sauce it was offputting. IMO you're better off making sure the skin is dry, give it some salt the night before and let it sit on a raised rack in the fridge... pat dry again before grilling. I assume you are doing this to get more smoke, if so dial in your smoking time (short period of lower temp high smoke) to grill/higher heat time ratio that still produces crispy skin. If using a pellet grill you're probably better off going with a proven crispy skin grill temp/time and supplementing smoke with a smoke tube or burning some pellets on foil during the cook.
- Likes 2
Comment
-
Club Member
- Aug 2017
- 10130
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
I just did a batch using Kenji’s method of one part kosher salt, one part baking powder, 1/2 part corn starch. Went into my pellet at 400* and came out super crispy. Was going to Buffalo sauce them but family ate them plain. I’ll post a pic next time I’m at my computer. Try a small batch in your oven and see if you like it.
- Likes 4
Comment
-
Founding Member
- Jul 2014
- 3311
- Halethorpe, MD
-
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I have never used baking soda, but I have used aluminum free baking powder. It works well. But I do agree that the Vortex is the way to go.
Comment
-
Sorry to be limited to only havin a simple, but elegant solution, bein th Rural Unsophisticate that I am...
I use a Vortex, an FIRE on a Weber 22.5"...
Worst ones ever, usin this ^^^method^^^, I'da not been afeart to sell, at My Place...
Best ones? Hail I coulda / shoulda upcharged, bout 500%...they'da paid it lol
¡Pollo del Fuego!
- Likes 5
Comment
-
Club Member
- Oct 2017
- 1013
- Lowcountry of South Carolina
-
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Like Thunder77 , I have found that using aluminum free baking powder, not soda, added at 1 part to 3 parts salt for dry brining produces nice crispy skin without altering the taste, whether wings, whole chickens, or turkey. I usually dry brine at least overnight in the fridge, uncovered to dry out the skin.
- Likes 4
Comment
-
Club Member
- Feb 2018
- 2835
- Northshore MA
-
Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
Kenji recommends baking POWDER because there is no weird metallic taste like you get from Baking soda.
- Likes 1
Comment
-
Baking powder and baking soda are different, though baking soda is an ingredient of baking powder.
Baking soda (sodium bicarbonate) is alkaline, and is a tenderizer. Baking powder is typically made from sodium bicarbonate + an acid.
Baking soda, besides being a tenderizer, can have a "soapy" taste.
When baking powder is heated in the presence of a liquid, it gives off CO2, which is why it's used in leavening. When used in a coating, it will "leaven" the coating a little and make it fluffier or crispier.
Cornstarch is a a thickener when combined with water (starches swell up and gelatinize in the presence of water), and will help keep a coating from washing away.
- Likes 1
Comment
-
If the point is to crisp the skin there are other ways of doing so that don't involve corn starch or baking soda. As mentioned above, dry-brining and then leaving uncovered in the fridge will dry out the skins which will accelerate crisping. Toss them into the freezer for an hour beforehand will further increase crisping at they will take longer to cook before hitting a safe internal temperature.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment