I’ve never used alkylating agents for frying food before, but it looks like a lot of people are using them. I like this method because it’s less messy than burning the food. You can also add an acid or acidifier to the batter, which helps you add a nice, thick glaze to the food.
It’s a method that I’ve been using for years now, but have never found a good recipe to follow. I was wondering if anyone has any ideas of how to make the most of it. The only thing I can think of is to soak the food in the fat for a long time and then add a little bit of the acid or acidifier to the fat and bring it to a boil.
I think that the friedel method is a great way to add glaze to the food, but I also like it because you can add acid or acidifier (or both) to the batter. I don’t think you can add acid to the batter, so I think you’ll need to choose one of the two methods we’ve listed.
Personally, we have found that the best way to make friedel is with some kind of acid or acidifier. The acid is a little messy, but a good way to add glaze to the food. Some of the best friedel recipes weve seen are with acid. I can’t think of a single recipe we haven’t tried to make that has not used acid. We have also tried acid with only a teaspoon of acid in the recipe.
You can also add a layer of acid to the batter after you fry the food. This is to help your food crisp up, but you can also just use a little acid to help the batter turn out crisp. The acid is very strong, so youll want to be careful with what you use as part of the process. I feel like the best way to add acid to the batter was with the acidic acid we discussed in the last section of how to add acid to the batter.
I feel like it’s important to note that there was an ongoing debate whether or not friedel crafts alkylates the protein in the food. At first, I was hesitant to try it, but the recipe I used was clearly designed to alkylate your protein, not fry the food in. So I decided to give it a shot. It works well. You can add the alkylating acid right before frying, and the cooked food is not overly greasy.
I had never heard of a friedel crafts alkylating before, so I was surprised to find that it actually worked. I will admit though, I wasn’t too thrilled about adding the acid to the batter. It might make the food taste a little more like chicken, but it is actually not that bad.
Its not that you can’t add acid to your recipe, since you can already add acid to your food. The thing is though you won’t be adding the acid to the food until you fry it and the fried foods are basically just that acidic, so they taste terrible. You can, however, put it in an oil and add it the same time you add the acid to the batter.
I can understand this being a little bit of a pain but I see no reason why you cant put it in an oil. Alkylation is the process of adding an acid to a base and then allowing it to react with itself and other chemicals in the food. This makes it more difficult because the food would have to be cooked long enough for the base to fully react with the acid. The acid then has to be added to the food again and again until it reaches the desired level.
So it sounds like you have an oil that is already “alkylated” and you want to make it a little bit more “acidic” or “greasy” by adding a little bit more acid to it.
