Potassium

ms. tonya said:

Friend email me a recipe last nite she read online in a cooking forum
she has a membership from a gal living in Maple Ontario.
Recipe is an award winning marinate for fried chicken which states add 2
tablespoons potassium to mixture.
Only potassium I know of is from the dr.'s or health food stores here
and have no idea what this woman is referring to or to tell my friend.
Recipe sounds decent enough to give it a try but stumped on this one
ingredient.
Any one to take a guess?

My guess would be that she meant potassium nitrate, a.k.a. saltpeter. But
I've never heard of it being used as any part of a marinade for fried
chicken. Can't your friend ask her cooking forum for amplifying data? The
person who came up with the award-winning recipe just might be a participant
in that forum (much like this forum is graced with the award-winning Barb
Schaller).

Bob

ms. tonya said:

Friend email me a recipe last nite she read online in a cooking forum
she has a membership from a gal living in Maple Ontario.
Recipe is an award winning marinate for fried chicken which states add 2
tablespoons potassium to mixture.
Only potassium I know of is from the dr.'s or health food stores here
and have no idea what this woman is referring to or to tell my friend.
Recipe sounds decent enough to give it a try but stumped on this one
ingredient.
Any one to take a guess?

Potassium cloride is available in the US in most grocery stores. It's
called "salt subsititute". Maybe this is what the recipe is calling for.
Potassium nitrate is a common food preservative, although probably
harder to find in the grocery store.

What are the other ingredients in the recipe? Just curious--don't know
that potassium cloride would bring anything to the party that regular
old salt (sodium cloride) wouldn't. Although, if you're trying to avoid
salt, maybe the potassium is an alternative. Is this possibly a
specialty recipe for a low-salt diet?

Wed, Dec 28, 2005, 9:23pm (EST-2) [email hidden]
(PastaLover)WROTE:

Potassium cloride is available in the US in most grocery stores. It's
called "salt subsititute". Maybe this is what the recipe is calling for.
Potassium nitrate is a common food preservative, although probably
harder to find in the grocery store.
What are the other ingredients in the recipe? Just curious--don't know
that potassium cloride would bring anything to the party that regular
old salt (sodium cloride) wouldn't. Although, if you're trying to avoid
salt, maybe the potassium is an alternative. Is this possibly a
specialty recipe for a low-salt diet?
------------------------------------------------------
RESPONSE: The recipe is as following for marinate.
2 tablespoons potassium
2 tablespoons MSG
1/8 teaspoon garlic powder
1/3 cup bottle chicken concentrate
5 cups water
2 tablespoons kosher salt

ms. tonya said:

Wed, Dec 28, 2005, 9:23pm (EST-2) [email hidden]
(PastaLover)WROTE:

Potassium cloride is available in the US in most grocery stores. It's
called "salt subsititute". Maybe this is what the recipe is calling for.
Potassium nitrate is a common food preservative, although probably
harder to find in the grocery store.
What are the other ingredients in the recipe? Just curious--don't know
that potassium cloride would bring anything to the party that regular
old salt (sodium cloride) wouldn't. Although, if you're trying to avoid
salt, maybe the potassium is an alternative. Is this possibly a
specialty recipe for a low-salt diet?
------------------------------------------------------
RESPONSE: The recipe is as following for marinate.
2 tablespoons potassium
2 tablespoons MSG
1/8 teaspoon garlic powder
1/3 cup bottle chicken concentrate
5 cups water
2 tablespoons kosher salt

Well, between the kosher salt and the MSG, definitely NOT a low-salt recipe.

Not sure I'd call this a marinate; seems to be more of a brine to me.
Marinates are typically a highly seasoned (from a mix of herbs and
spices and sometimes fruits) acidic liquid. This recipe, aside from the
garlic powder and the chicken concentrate, really doesn't have much
seasoning, and has no acidity.

Personally, I'd just go with a Southern-Style fried chicken. Season with
salt and pepper to taste, dredge in flour and pan fry until GB&D.

ms. tonya said:

Friend email me a recipe last nite she read online in a cooking forum
she has a membership from a gal living in Maple Ontario.
Recipe is an award winning marinate for fried chicken which states add 2
tablespoons potassium to mixture.
Only potassium I know of is from the dr.'s or health food stores here
and have no idea what this woman is referring to or to tell my friend.
Recipe sounds decent enough to give it a try but stumped on this one
ingredient.
Any one to take a guess?

It's potassium cloride. The recipe you're talking about is supposed to
duplicate the taste of KFC.

Bubba

--
You wanna measure or you wanna cook?

(ms. tonya) said:

Friend email me a recipe last nite she read online in a cooking forum
she has a membership from a gal living in Maple Ontario.
Recipe is an award winning marinate for fried chicken which states add 2
tablespoons potassium to mixture.

Why not ask the question of the OP on the forum where the recipe was posted?

--

"Better Things for Better Living … Through Chemistry." - DuPont, or was it
Timothy Leary?