Formulating foods with batters, breading and coatings

Who doesn't like fried foods? A baby, that's who.

Of course, not many people have attempted to feed fried foods to babies, so how do we really know if babies don't like them? Perhaps, if given the opportunity, babies would devour a three-piece fried chicken dinner. Someone may need to cut the chicken in manageable pieces for the little tyke, but I'm certain that even without teeth a baby could dissolve a forkful of fried chicken with its warm baby saliva.

I do apologize. I have made a pact with myself to refrain from using particular phrases in this forum and one of them is "warm baby saliva." No one wants to read that phrase, no one wants to think of what it describes.

I implore you to stop thinking of it now. Do not think of it on your shoulder or in your hair. Just stop thinking about warm baby saliva. It's foul and I'll be the first to say that the phrase should be stricken from the record.

Let's move on...

Your weekly reduction: Articles and videos concerning the development and formulation of food products with batters, breading and coatings.

In fact, according to a new study, it is a myth that regularly eating fried foods causes heart attacks. How can that be?

I well remember my grandmother despising the very notion of reduced-fat products, almost recoiling at the mere suggestion of the foods.

A Technical/Solutions Presentation...
Formulating Batters and Breading for Reduced Fat Absorption in Fried Foods

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