Mireya Ruiz Posted September 27, 2019 Share Posted September 27, 2019 Why is it when i use arrowroot to cover chicken up when raw and fry it ..it gets crispy which is what i want but when i put chicken vroth to make it into a soup the chicken is no longer crispy but gooey. What did i do wrong ? Link to comment Share on other sites More sharing options...
Jihanna Posted September 28, 2019 Share Posted September 28, 2019 Arrowroot will mix into any available liquids, making them thicker. This will happen even if it has to sneak off the chicken to do it. I've not found a way to get crispy chicken in a soup, to be honest... I can have crispy chicken on the side and add it to the soup at serving, or I can put the chicken into the soup and cook it which thickens the soup but removes the crisp. That said, arrowroot isn't the preferred method of making thicker broths and sauces in my house because of the goo factor, my kids just plain don't like it (but they're fine with tapioca sauces, go figure). Link to comment Share on other sites More sharing options...
laura_juggles Posted September 30, 2019 Share Posted September 30, 2019 Even if you were to take traditionally fried chicken (flour, egg wash, deep fat frying) and put it in a soup, it's not going to stay crispy. That's just the nature of fried things. Arrowroot is one of the thickeners that tends toward something a bit on the slimy side of thick, so it's not really ideal for sauces and thick soups. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.