n

niki rothman's Profile

Title Last Reply

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Hi Diane,
Let me see if I got this right...smear on the mayo, then pat on flour and then crumbs. But I am surprised you do wet then dry and MORE dry. If the flour is on what does the crumb stick to? I've always seen flour, then liquid, then more flour or crumbs. So, dry - wet - dry?
No?

Nov 08, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

OK, will try. Perhaps I should go back to Equal?

Nov 08, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

I love the heat too, cheffie, but I hate the preservatives except for citric acid - which is actually in some hot sauces - it is harmless.

I am looking for a thick liquid that will help the crust to adhere to the pieces of cicken.

Thanks1

Nov 08, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Oh, silly me, now I see your point. Duh...

I am shocked Splenda is dairy related. I use a LOT of it because of my black tea addiction. AND I have habitual diahrrea which I thought was just part of the baggage of my gastric bypass woes...

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Hi Dan,
Don't get me wrong, I do NOT know that I will tolerate the Lactaid. I was just stupidly assuming I will tolerate it, based on the further assumption that "no lactose...no problem." This as you show could be a BIG mistake. How could I test how I wiill react without risking my life?
P.S.
Is your health OK now? Is it very difficult to totally avoid the ingredients that are literally poison to you?
My prayers are with you.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Hi Diane in Bexley!

Are you in the UK? I LOVE Britain!

You are totally brilliant! Mayo is w WONDERFUL idea!
Could you please, please, please type out the exact recipe here, along with oven temp - all that good advice. I can't wait to try your recipe. Would you ever take the skin off before dipping in the mayo and crust (as I suppose there is a health reason for baking and not frying?)

Thanks!

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Hi TSO75,

Does adding vinegar to the soy milk thicken it? I'm looking for a thick liquid to help the crust adhere to the chicken.

Thanks!

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Hi Daveena,
This is interesting, isn't it (ick!) but there should be NO sugars whatsoever left in the colon by the time the remains of digestion reach it. Sugars, next to alcohol, are the very first things digested from the small intestine - that is why sugar and alcohol go to work so very fast and if we don't work it off it's removed from the bloodstream and stored as fat. All that's left for the colon to do is remove water and transport what is feftover that is completely undigestible - out of the body.

I'm thinking about buying the non-dairy sour cream product called "IMO" and diluting with water to the thickness of buttermilk - seems to be the easilest and least risky - to my health - solution.

Thanks!

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

I am interested in using a hot sauce as part of the coating mix (wet part) but everybody should be aware that some hot sauces contain a lot of sodium benzoate - to keep the red color I suppose, yet many hot sauces are preservative free. Citric acid is a very harm - LESS preservative.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Thanks! Yes, it is lactase insuffiviency as I lost much of my stomach and 5 feet of small intestine. I have trouble with yogurt. In fact, I may well have trouble with other foods too, so thanks for suggesting that, no one else has. I should get my GI MD to check that out.

I wanted the thick product thinking, rather than tenderizing, that it was recommended for dipping for frying crusts because the thickness held more crumbs or flour on the bird.

Nov 07, 2007
niki rothman in Home Cooking

Looking for the Best Deal on Walker's Shortbread

Good! I keep meaning to try TJ Maxx and Marshalls. Let's face it is it was not for Ross (Dress for Less!) I wouldn't have ANY clothes at all!

But as far as food goes, it's buyer beware - I've bought jams and other jarred products that had been pre-opened - please be careful to check that you get a vacuum "pop" when you open them. Also jams I've returned that seem like great bargains - being from Scotland at rock bottom prices and then the taste was very bland and low on the fruitiness scale. So, I rerturned all of these. Which is OK, because, as we mentioned, there are so many wonderful bargains at these stores.

Nov 07, 2007
niki rothman in General Topics

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

I could try that with lactaid and vinegar. But I did think the tickness of the crust is related to the thckness of the adhering liquid., no?

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

You are right - we are not talking about much milk at all. Trouble is, it acts like a real poison to me.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Weeelll...Chef Paul Prudhomme is one of my personal cooking heroes and he's a Southern cook. He does fried chix with the 3 dip method, buttermilk, and lotsa baking powder and baking soda in the flour.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Of your list the only thing I can tolerate is hard cheese. Too bad you can't use it to dip chicken into : )

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Thanks, Lactase is the only one that is in the running - from your list. And thanks for doing that. I wonder if lkactase thickens up enough. homemade vinegar/milk buttermilk is watery compared to store bought buttermilk which is wonderfully thick.
There is thids product called "Imo" which is the coffeemate of sour cream - I am seriously considering using this strange product watered down a bit for chix dipping.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Yes, Chef Paul Prudhomme recommends adding a lot of baking powder and baking soda to the dipping flour.

You are right. Good idea.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Unfortunately, I cannot tolerate yogurt type products. And about the brining - yes, I've got to try it for temderness, juciness - but with the buttermilk subs. request I was looking to the coating - the 3 layer style and hoping for some thick liquid that would hold lots of crust on the bird.
Thanks, tho'.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

I actually think it is the upper GI system and stomach which are sensitive to lactose because it is the stomach and small intestine that add the enzymes that break down the lactose into their molecular components. The lower intestine - large intestine - only does one thing - it absorbs water. But with all the gassy symptoms one can easily understand thinking it was the large intestine reacting.

About the acidifying soy milk or lactaid lactose free milk - you are better off adding lemon for sweet baking and white vinegar for savory cooking.- taste wise.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Great idea! And I feel guilty for being to lazy to keep kosher. But I've heard that even for the not very observant - every time you do eat a kosher meal - it is a Mitzvah.

But in any case, good idea. What I do for milk, even with cereal, is whisk coffeemate and water with a dash of salt - BUT does it curdle or thicken with the addition of acid - thickened liquid is key for adherence of the crumbs, four, etc.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

I've also used milk and lemon juice for a buttermilk sub. in baking. So, I could try lactaid but the resultant buttermilk is just not very thick at all. And for soy milk, DOES soy milk curdle with an acid, or do tofu makers use something else to coagulate? Beacause for chicken dipping - the thickness is the goal.

Nov 07, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Well, I want the thickness of the 3 layers dipping. Brining chicken is something I have yet to try and will try one of these days but it is really the crust I am after with the buttermilk.

Nov 06, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

I've got to try this one too!
Thanks!

Nov 06, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

My use of buttermilk is aimed at building a proper southern fried chicken thick crust to fry up to a succulent golden chewy-brown deliciosusness.

Nov 06, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Thanks Maria for such a thoughtful reply. It does seem to be a lactose intolerarnce as i lost the first 5 feet of my small intestine. This part I think handles the lactose. Although small amounts of cream cheese, once in a while do seem OK. But it is such I violent reaction and lasts for days that I really fear testing my limits. So far, there have been great suggesstions for use of mustard, egg, lactose free milk made into buttermilk via vinegar - I'll try these.

Nov 06, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

To those kind folks who replied with questions about my lactose tolerance - I'm very much afraid to test it is the bottom line because of the violence of my reaction over several very unpleasant days. Not much trouble with hard cheeses or even cream cheese in small amounts but that's as far as I feel safe going.

I had an idea for dippin chicken myself though - what about using soy milk with lemon juice in it? Maybe heat the soy milk first with corn starch to thicken it?

Nov 06, 2007
niki rothman in Home Cooking

Help: I'm too chicken to roast a chicken!

The idominable, most delicious, easilest way to roast a chicken is with the Ron Popeil "Showtime" compact rotisserie. It can be found online and at many major department stores for under $100.

Just tie your bird up tight with cotton string, oil the little metal points of attachment for the skewers, multiply the weight by 16, set it, and turn it on. Then, if you get bored before the little bell alerts you that you have the juiciest, most crispy-skinned chix you've ever eaten - you can watch your bird spin around in all its golden glory!

(OR your smallish leg o' lamb, or petite turkey, or beef roast - always perfect, so very easy!)

Nov 02, 2007
niki rothman in Home Cooking

Ideas Wanted for Substitute for Buttermilk in Fried Chicken

Yikes! My lactose intolerance is getting worse, and I just cannot think of what to substitute for the buttermilk into which one dips the chicken pieces before frying.
Any ideas???

Thanks!

Nov 01, 2007
niki rothman in Home Cooking

Secret Food Myths - Let the De-Bunking Begin!

The best joke on turkey is if you cook it at 500 degrees for three hours, or 300 degrees for 5 hours or whether you cook it for 3 hours or three days - it's still gonna taste pretty much the same.

But, before you start howling, I'll add I wouldn't do it any other way now that I've purchased my little table top rotisserie that made the most tender, juicy, crusty, yummy little 8 pound petite turkey that the world has ever seen. The rotisserie at under $100 is the way to go - even for us low rent apartment dwellers.

Oct 21, 2007
niki rothman in Home Cooking

Secret Food Myths - Let the De-Bunking Begin!

Well, after 400 or so posts - none of whom converted to cooking pasta without salt, in less water, for a little longer...well, you all don't scare me one bit. But, have any of you tried making pasta the way I advocate and only then discovered the truth of the matter? Or are you just making assumptions of the way you think it ought to turn out.

This is how to do it - for the record, perfect pasta can and is achieved by using only 2 quarts of unsalted water for a half pound of dry pasta. Then cook it al dente, drain briefly and add to a pot of the proper amount of your best, well salted pasta sauce - which is on the boil, plus 2 T butter and stir well over the heat for about 2 - 3 more minutes, during which time the pasta will absorb the buttery salted sauce and taste absolutely fabulous. Wait a few minutes more for the heat to subside (to prevent cheesy rubberization) before adding parmesan. Will you be able to taste the difference at this point between my way and the salted water way...NO you will not.

Sep 27, 2007
niki rothman in Home Cooking