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#1
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| Rachel in Texas Valentine's: 220/215/210 Overall: 225/215/140 |
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#2
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| Did you have any trouble with a mess of foam when you fried the chicken?? I've used the Atkins Bake Mix a couple of times. Every time it foamed so badly that I couldn't see what I was frying. Lois |
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#3
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| I would like to know that too. I tried to fry shrimp using atkins bake mix and it foamed terribly and didn't stick to the batter. They were awful. |
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#4
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| Not that I noticed-be sure your fat is nice and hot. And maybe the mix of parmesan with the mix helped it not foam too much. Plus, make sure you pat dry the chicken (or whatever you are frying) before egging it and coating it. Egg and mix sticks better to dry chicken. Rachel in Texas Valentine's: 220/215/210 Overall: 225/215/140 |
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#5
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| Maybe that is what I did wrong. I haven't tried using the cheese...Thanks |
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#6
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| Boy, that sounds good. Connie [img]//www.lowcarbeating.com/lcesupporter.gif[/img] |
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