The breaded food may look slightly more textured due to the crumbs used as the coating, whereas the battered foods may have a slightly smoother appearance, although both look very similar. Often there is a golden crispy crust on the food when it's been battered or breaded. Also, the basic preparation to coat the food is slightly different.įinished products with any type of coating, whether it is battered or breaded, look very similar. Batters are considered "wet coatings." One of the big differences between the two isn't necessarily the flavor, ingredients, or health values of one over the other, but the battered foods must be deep-fried, whereas the breaded food can be either deep-fried or pan-fried (or even baked). Serving size ¼tsp.(1.Crumb as the coating. Ingredients: Salt, artificial butter flavor, artificial Sweetner (Acesulfam K), FD&C Yellow #5 Lake (E102) and Yellow #6 Lake (E110) Just the right blend of Yellow #5 and #6 produce the brightest color. This leaves a far better buttery taste than any other brand. Made using the "Alberger Process", all traces of minerals that can lead to a bitter taste are removed. There's more of a "salt" sensation with less sodium. Because this salt is a fine flake, not a crystal,you only need to add a little right along with your popcorn kernels & oil and then pop. This "secret ingredient" adds buttery flavor & bright yellow color for real theater style popcorn. This is the newer version of the original popcorn salt! Just a deeper butter taste.įLAVACOL is the worlds most popular seasoning salt. Add it to your kernels and oil before you pop for the best coverage!įlavacol is a very fine seasoned salt that sticks to the popcorn, whereas a coarser ground salt will tend to fall off. Add additional butter without the additional sodium taste.
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