Doubly so if you use cake flour (lower gluten content) or a non-wheat-based batter/flour dredge like potato starch or a mix of flour and another starch.
Actually it’s the alcohol content that evaporates quickly, creating a crisper batter and not the “bubbles”. It’s why chefs use beer batter, although that’s only 5% abv and vodka is around 40%…the higher the alcoholic content, the better the crisp. Using straight water, carbonated or not, won’t get you that same crispy coating you get with a higher abv % when you use alcohol.
@@johnnywriight UMM sweetheart? 🤦♀️🥴The reason it works is because there is no alcohol. Explanation: Wetter dough is much easier to work than the dryer dough that produces maximum flakiness. Dry dough tends to rip and fall a part. Wetter dough rolls out much easier and you can handle it easily. But the wetter the dough the tougher the crust. And the more the shrinkage. This is where vodka comes in. As the dough bakes the alcohol is completely evaporated off rapidly. The boiling point of alcohol is well below water. Viola. An easily worked dough that creates a flaky crust with no change in taste. What is it with you strange tee-totalers? It’s like you’re in a cult. Also if you had taken any middle school chemistry class you would know this property of alcohol (ethanol) 😏
@@mrsmartypants_1 just a joke bro. Using alcohol for something other than drinking it. Alcohol abuse. Get it. Like when my friend spills a beer, it’s abusing the alcohol, it’s getting wasted. Nevermind
Thats interesting. Here in Brazil we use cachaça, which is a sugar cane spirit for the same reason. I've never thought why it works. I just knew it works
As a Russian, I love you to the point that you can even rival a corporal that I bully on weekends. I’m sure that our holy water makes the wings truly amazing
@@The_JovianWhen the Vodka is cold, you are right, but here we are talking of heated Vodka that will evaporate pure and fast during the frying Process. This causes a very high Risk of catching Fire! You can see that by flambéing something with Wine for Example which has much lower Alcohol than Vodka, but when poured into a hot pan it will ignite by any little flame that touches the Vapour. I would never ever put that much Alcohol into a Deep Fryer thats next to a Grill or Salamander as seen here. 🫣
@@bingbongthegongTrue, but in batter the concentration is much lower. And typically in baking, like when making cakes and such, only half or smaller percentage of water is replaced with batter. Here restaurant chef didn't specify how much they use for their batter.
@@janvrabec3401yeah? Let's see how good you are at temperature control and cooking things at the right time without letting the material burn in hot oil. I bet you have the timing down to a tee when you take out the food and the residual heat continues to cook it until perfection. Easy, right?
@SuperKendoman as a fry cook... it's easy lol so much easier than any other form of cooking. If you're burning stuff, turn the temp down. If you're frying in a pot with a thermometer, you're just crazy
I get why people hate cleaning jobs. You can't imagine an easier process. Just fill it with water and turn it on to boil that shit off while you clean something else. Yall every clean a movie theater popcorn kettle? That shit sucks but 90% of the effort was boiling water in it.
@@lysolcoke2HDmate we understand that we are talking about doing that everyday and night in order to keep serving we know how it's done that's for sure We are just gripping about the reality that we have to clean it out 365 days year 😭
Hope your dishwasher has fun with that every night Jaysus. Just do a simple beer batter without the basket for 1:45mins then put into a basket after. No stick. No mess.
Just imagine your eating at a fast food place and having a nice day or evening, and while driving back home, you get pulled over by the cops and they run a test if you have been drinking or not and suddenly the alc meter says your drunk, oh boy! your going to have a good explanation for that if they start asking.
@@Zyklon_B_still_and_know_God do your own research before harassing people online, I'm not obliged to explain anything to you, espacially with that attitude. And yes i know cooking, but unfortunately you don't know chemistry Here some sources to educate yourself and not spread such hoaxes: "No Worries, the Alcohol Burns Off During Cooking-But, Does It Really?" by Barbara Gordon in the Idaho State Universities News "Cooking with beer: How much alcohol is left?" a scientific paper released in the International Journal of Gastronomy and Food Science DOI:10.1016/j.ijgfs.2016.09.001 "Does the Alcohol Used in Cooking Burn Off Completely?" by E. Cunningham and W. Marcason DOI: 10.1016/S0002-8223(02)90122-7 "Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies" DOI: 10.1016/j.foodchem.2017.03.034 But i guess you have also many good and credible sources for your statement other than "it doesn't taste like alcohol anymore"....right?
@@Zyklon_B_still_and_know_God do your own research, I'm not obliged to explain anything to you, espacially with that attitude. And yes i know cooking, but unfortunately you don't know chemistry Here some sources to educate yourself and not spread such hoaxes: "No Worries, the Alcohol Burns Off During Cooking-But, Does It Really?" by Barbara Gordon in the Idaho State Universities News "Cooking with beer: How much alcohol is left?" a scientific paper released in the International Journal of Gastronomy and Food Science DOI:10.1016/j.ijgfs.2016.09.001 "Does the Alcohol Used in Cooking Burn Off Completely?" by E. Cunningham and W. Marcason DOI: 10.1016/S0002-8223(02)90122-7 "Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies" DOI: 10.1016/j.foodchem.2017.03.034
Woah was that vodka you were hitting it with when dunking in and out at the beginning, I'm assuming it's some kind of butter because you wouldn't catch me spraying something not oil-based into a hot fryer. I've seen people do dumb shit like turn their fryer on knowing that water got into the oil over night because thwy didint cover it properly (I worked street fairs and carnivals) and that thing was looking like a volcano going off when it got up to temp. They made a big mess and got a fine I think
@@K_End that's a myth, alcohol is water soluable, if there is water left in the food (there is) then there is alcohol left in it, the amounts used in cooking are however typically very low.
But vodka imparts a bitterness that doesnt need to be there... it doesnt HAVE to be vodka yo achieve the same result, and thus could be a cheaper and even less impactful alcohol
Vodka evaporates, it’s nothing to do with flavour and all to do with how to dries out the batter. Guy literally explains it in the video and vodka isn’t bitter by Taste, cheap bargain bucket vodka does which cannot be further away from actual vodka if it tried
@dannywhite132 100% alcohol you won't taste... vodka isn't 100% alcohol mate. There are water soluble compounds that will be left behind once the alcohol reaches a temperature that it will evaporate... you absolutely CAN taste the vodka... it's just dependant on how overpowering all the other ingredients being used are as to whether or not you notice it much.
As long as this is clearly stated to customers who may not be able to have food containing even the taint of alcohol Fully aware there should be negligible amounts BUT some folk have allergic reactions.
SURELY, if you immerse your wings gradually in the oil there will be less stray, & sticky batter sticking to the baskets. AND keep a little tealeaf strainer handy by the fryer to get rid of those stray batter bits.
I’m afraid you’re mistaken. It can take upwards of 3 hours of cooking for alcohol to be eliminated from food. For example a flambé, despite its impressive flames, still leaves 70% of the alcohol in a dish.
@@letsgobrandon4175 Well.....To call you an "INSIGNIFICANT" excuse of a low IQ internet troll (and I say this because the lead paint you obviously indulge in has you making lame comebacks) would be "REISTATING THE OBVIOUS" so I won't bother🤷♂️🤷♂️🤷♂️!!! I'll just say you "Look & Think" like something that cows spit out........
I guarantee that the real reason is just that you feel unique doing it. Same thing with the vodka spaghetti. Most random shit on earth but people love it cause it’s different
Ça faisait longtemps qu'on avait pas eu ce format merci d'avoir repris 👍 Et franchement t'as raison il a aucune raison d'être aussi fort que M87 c'est de la triche ! 😠 Je sais pas qui la créé mais il ou elle n'avait vraiment pas d'idée 😑
Vodka doesn't cook off all alcohol. You cook it too quickly. According to USDA data, alcohol that is simmered or baked as part of dish for 15 minutes will retain 40-percent of its alcohol content. After one hour of cooking, 25-percent will remain. To get down to single digits (5-percent) requires approximately 2.5 hours of cooking time.
@@solomonrivers5639 Assuming proper storage, it can take literal years for an opened bottle of vodka to be rendered unfit for human consumption, and it usually takes a year or so for it to have any significant loss of flavor.
First time I've heard chemistry applied to cooking without some glaring inconsistency or error. Not sure why you'd want less gluten though(it wont be gluten free so it still wont appeal to the anti gluten or ciliacs crowd)
