Can you fry something battered in milk powder?
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When I was a kid, my mom always got fried chicken livers from Popeye’s. I ate them and they weren’t bad. I’m trying to add liver to my diet now, but it’s just unappetizing. I’m not about forcing myself to eat things because they’re healthy. Would a mix of egg and milk powder work as a batter for chicken livers or would it burn? I won’t deep fry them because beef tallow and coconut oil are a little pricey for using that much. But I probably wouldn’t mind some pan fried chicken livers if the batter and oil were healthy.
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@KillaJ said in Can you fry something battered in milk powder?:
I’m trying to add liver to my diet now, but it’s just unappetizing. I’m not about forcing myself to eat things because they’re healthy.
Change the way you prepare it and the kind. If you still don't appreciate, don't force ...
I lightly fry 2 chicken livers in coconut oil with one shallot.
I add 240 ml warm water with species, sea salt and olive oil or butter. Cooked for 10 minutes more, covered.
Chicken is less powerful (taste) than beef.
The broth is the the most interesting here, for the taste. So mind the species.If you warm milk above 44° C too long you're going to change the protein configuration.
From Google IA:
Yes, the statement is correct; prolonged heating of milk above 44°C will alter its protein configuration, primarily by denaturing whey proteins, which can lead to changes in the milk's texture, solubility, and potential loss of bioactivity. This denaturation is a disruption of the protein's structure, influenced by both the intensity and duration of the heat treatment.
How Heat Alters Milk Proteins
Denaturation: High temperatures, especially above 55-65°C, can cause whey proteins to unfold from their specific secondary, tertiary, and quaternary structures.
Aggregation: Once denatured, these unfolded proteins can interact with each other and with casein proteins, forming larger aggregates.
Protein-Casein Interactions: Heat can also trigger interactions between denatured whey proteins and casein micelles, which can alter the milk's colloidal structure. -
I’m going to assume that means No. I don’t plan on frying often, but is there a healthy way to batter something for frying? Coconut flour? Nixtamalized corn flour?
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@KillaJ
You could try slicing the chicken liver into very small pieces, fry them with ground beef, some onions, garlic, salt etc. and eat it in a burrito or something like that.I've never tried it myself, but I doubt you would notice much of the liver taste that way. Especially as, like LucH said, cicken liver has the least strong liver taste.
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@KillaJ said in Can you fry something battered in milk powder?:
I’m going to assume that means No.
If you aren't allowed to heat milk (except for a very short time, not at a too high temperature), I won't do this with protein powder. Logical.
NB: Th way proposed by Luke is very interesting. Fine like a burritos. Add some appropriate veggies to get volume. What you like, of course.
I repeat: chicken liver has a less strong taste and contains less toxins if not bio (3 months old). -
@KillaJ Are you aware how little flour is used in deeping frying / frying? It's litterally a dusting on the surface of the piece of milk. Just use flour
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I generally tolerate wheat/gluten fine, but not when it’s fried for some reason. I get bubble guts and don’t feel good after I eat it. I used to handle it fine, I even have a big outdoor fryer that hasn’t gotten any use in a few years now. I have been using either ground pork rinds or cornmeal plus potato starch whenever I fry something (which is pretty rare now), I’m just looking for a different option.
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@KillaJ said in Can you fry something battered in milk powder?:
When I was a kid, my mom always got fried chicken livers from Popeye’s. I ate them and they weren’t bad. I’m trying to add liver to my diet now, but it’s just unappetizing. I’m not about forcing myself to eat things because they’re healthy. Would a mix of egg and milk powder work as a batter for chicken livers or would it burn? I won’t deep fry them because beef tallow and coconut oil are a little pricey for using that much. But I probably wouldn’t mind some pan fried chicken livers if the batter and oil were healthy.
If it taste bad, its bad, i suggest dont try to make it palatable, and dont eat it
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Edit: Never mind, seems like cod liver is a bad idea
What is the consensus on cod liver? I used to eat those when I was on the carnivore diet and thought they tasted pretty good. I know the oil is not good to eat, but drained and rinsed.
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@KillaJ How about liver paté? I adapted mine from a chicken liver paté recipe here
P.S. Try it first. Then it may be adapted to beef liver without much changes.
