Tricks to mask the burnt flour taste
I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. Does anyone have any tricks to take the bitter taste out? Like acidity/fat, etc.?
Best Answer
Salt. Salt masks bitter flavors. However, (and unfortunately), the burnt flavor is not something easily masked. It's a typical flavor you might find in grilled meats, but not so much in breads and fried items.
You could also mask the burnt flour taste by refrying. Scrape off the burnt bits if you can. Change your oil, and refry the chicken. It's the best bet for eliminating that burnt flavor.
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You could also mask the burnt flour taste by refrying. Scrape off the burnt bits if you can. Change your oil, and refry the chicken. It's the best bet for eliminating that burnt flavor.What does burnt flour taste like?
The flavor imparted by toasted flour is similar--deeper and roasty. It's the same rule that applies to roasting chiles or onions before using them in a salsa. It just adds an extra layer of flavor with very little effort on your part.How do you get the burnt taste out of chicken?
A splash of white wine can be a good addition to a food that is barely burnt. You can continue cooking this at a lower temperature, as if you never burned it at all. Other common ingredients that can help resolve burnt flavors include lemon juice, tomatoes, onion, sugar, sherry and Madeira wine.Does dark roux taste bitter?
Roux that is really burned is awful,bitter to taste. We always cook roux on low heat.It takes longer but is worth it.Burnt flour to the rescue!
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