Chicken Wings w/ Milk Powder

(Bonita) #1

I seem to remember Richard talking about adding milk power to his baked chicken wings. Has anyone tried this? Am I just making it up?

#2

Try it and report back :slight_smile:

(carl) #3

He did! Recipe at http://recipes.2keto.com

I think it’s brown chicken stock

(Richard Morris) #4

Yes I did. It’s a technique from Heston Blumenthal. The milk sugars bond with the proteins on the surface of the skin and with temperature they turn into glycoproteins in a process called the Mallard reaction. It heightens the umami flavour of the resulting stock.

The only change I made is I use a full cream milk powder instead of a skim one that heston uses, and I use a very small amount in a teaspoon dropped through a strainer to give a good coverage without needing a lot of milk powder.

(Larry Lustig) #5

The mallard reaction only happens when you cook duck. I think this is the Maillard reaction.

(Larry Lustig) #6

Even B.K. I would rub a chicken with half and half or heavy cream before roasting it. Although, in retrospect, if the it’s the sugars and not the protein that’s giving the results, heavy cream may not be the best.

(Richard Morris) #7

LOL - got me :slight_smile:

Buttermilk is a classic marinade for chicken - that’s not too dissimilar

(Bonita) #8

Fantastic! Thank you both!

Lol duck puns