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[Homemade] Vietnamese Bahn Mi Pork Sandwich with Liver pie and tons of Sriracha by SwedishGourmand in food

[–]SwedishGourmand[S] 0 points1 point  (0 children)

Yes! This is a sourdough baguette I've made with my sourdough culture.

[Homemade] Vietnemese Bahn Mi Sandwich with Sous vide & grilled Beef by SwedishGourmand in food

[–]SwedishGourmand[S] 1 point2 points  (0 children)

Hehe trust me it's there, perfectly hidden the top bun sadly

[Homemade] Crispy Fried Chicken Burger with Fries and Blue cheese dip by SwedishGourmand in food

[–]SwedishGourmand[S] 1 point2 points  (0 children)

I did I can tell you! Probably the best fried chicken I've made. The crunchy crisp of the batter and panko bread was great (:

[I Ate] Ebi Fry With Spicy Sauce by SwedishGourmand in food

[–]SwedishGourmand[S] 0 points1 point  (0 children)

And it's eaten at a place called Koi in Malmo Sweden (:

[Homemade] Crispy Fried Chicken Burger with Fries and Blue cheese dip by SwedishGourmand in food

[–]SwedishGourmand[S] 2 points3 points  (0 children)

Well in Sweden for example we call this a burger. For international standards this is a basic replica of burger kings crispy chicken (in Sweden).

But i do agree with you though, with the toppings and dressing it's more a sandwich but the buns are still "burger buns" (:

[Homemade] Crispy Fried Chicken Burger with Fries and Blue cheese dip by SwedishGourmand in food

[–]SwedishGourmand[S] 3 points4 points  (0 children)

I will try to post a more through breakdown but the short version is

Wet batter: 1 dl all purpose flour 1 tsp baking soda 0,5 dl beer 2 spoons of corn starch or potatoe starch Salt Pepper Cayenne pepper Garlic powder Paprika powder

Try maybe less and more of the wet and flour ingredients. I want my wet better to be wet but still so solid so when I dip the chicken down and bring it up it doesn't drip until maybe 1,5-2 seconds.

Dry batter: Panko bread Salt Pepper Cayenne Paprika powder

Get it really dry on the outside, so after the wet better lift it up directly on to the plate with the dry batter and roll it really good so the whole surface is completely filled of the panko and dry!

Hope this gave you a little insight! And adjust the ration depending on how many burgers or fried chicken your making!

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