Can I use whey to replace soured milk for fried chicken?
October 30, 2014 8:30 PM Subscribe
Can I use whey to replace soured milk for fried chicken?
So normally, when I fry chicken (in a sort of American Southern style), I sour some milk (with lemon) and soak the pieces for >24hrs. Then I cover the pieces with flour and spices, and fry. This makes the chicken nice and juicy once fried, and the time really does make a difference.
Our kitchen also, fairly regularly, produces litres of excess whey from making cheese. Can I use this for soaking the chicken? Will the results be similar? Does whey go off any earlier than the milk from which it was produced?
I'm particularly asking for personal experience, as I can probably do an A/B - but I'd love to avoid the hassle and potential waste of chicken.
So normally, when I fry chicken (in a sort of American Southern style), I sour some milk (with lemon) and soak the pieces for >24hrs. Then I cover the pieces with flour and spices, and fry. This makes the chicken nice and juicy once fried, and the time really does make a difference.
Our kitchen also, fairly regularly, produces litres of excess whey from making cheese. Can I use this for soaking the chicken? Will the results be similar? Does whey go off any earlier than the milk from which it was produced?
I'm particularly asking for personal experience, as I can probably do an A/B - but I'd love to avoid the hassle and potential waste of chicken.
Response by poster: as well as the tenderizing effect of the acid
That's no good - as that's what I'm after, really. Would there be a problem with acidising the whey (assume an unlimited lemon supply)?
posted by pompomtom at 8:43 PM on October 30, 2014
That's no good - as that's what I'm after, really. Would there be a problem with acidising the whey (assume an unlimited lemon supply)?
posted by pompomtom at 8:43 PM on October 30, 2014
I have no idea, honestly. I've only ever used buttermilk for the purpose and thus only ever had the lactic acid doing its natural thing, and really I just like the flavour. Probably your best bet is to do one piece of chicken in acidulated whey and the rest in whey brine + herbs or whatever, and see how it works. Unless you're dealing with really free-range chickens anything you're getting is going to be extremely tender anyway.
posted by feckless fecal fear mongering at 8:47 PM on October 30, 2014
posted by feckless fecal fear mongering at 8:47 PM on October 30, 2014
Isn't whey naturally acidic? I seem to remember Chobani getting in trouble for improperly disposing of all their leftover whey for this reason.
posted by Diablevert at 9:16 PM on October 30, 2014 [1 favorite]
posted by Diablevert at 9:16 PM on October 30, 2014 [1 favorite]
Best answer: It depends on the type of cheese you're making - soft cheese or yoghurt produces more acidic whey and cheese with rennet produces less acidic whey. I would go for it if you're not making a rennetted cheese, but wouldn't bother if you are.
I haven't trialed this because I'm not allowed near a deep fryer since the 2004 Churro Criticality
posted by cobaltnine at 9:28 PM on October 30, 2014 [4 favorites]
I haven't trialed this because I'm not allowed near a deep fryer since the 2004 Churro Criticality
posted by cobaltnine at 9:28 PM on October 30, 2014 [4 favorites]
Probably not. In fact, I bet that even soured skim or 2% milk would yield dull results. With milk comes milkfat. Whey is a thin, non-oily liquid that is merely a component of milk.
posted by sleepy psychonaut at 9:28 PM on October 30, 2014
posted by sleepy psychonaut at 9:28 PM on October 30, 2014
The fat isn't really relevant, it's the acid that is having an effect on the proteins.
posted by feckless fecal fear mongering at 9:36 PM on October 30, 2014 [2 favorites]
posted by feckless fecal fear mongering at 9:36 PM on October 30, 2014 [2 favorites]
Response by poster: If it helps: We do rennet cheeses and non-rennet cheeses - depends what's in the fridge.
posted by pompomtom at 9:39 PM on October 30, 2014
posted by pompomtom at 9:39 PM on October 30, 2014
This thread is closed to new comments.
posted by feckless fecal fear mongering at 8:35 PM on October 30, 2014 [1 favorite]