When to use Evercrisp vs Crisp Coat?

on

I see that both are soluble fibers, and EverCrisp is designed to replace ~20% of flour, while Crisp Coat is designed to replace up to 100% of flour. They both make food crispy by not absorbing moisture. How do you decide when to use which?

submitted by /u/overzealous_dentist
[link] [comments]

from AskCulinary https://ift.tt/s76o24C

Comments

Post a Comment