DME battered Chicken?

[Brewby]

Has anyone tried using DME instead of flower to coat chicken or shrimp before frying?

I've heard of beer battered fried chicken and/or shrimp but I never knew what was in it/how it was made.

I don't know if this would taste good or be noticeable though, just wondering?

[Geistbier]

It would probably sweeted the chicken (or whatever meat used). Thinking about it, I would use a very light coating, then egg, then bread crumbs. Then bake or fry. I would probably go with a fairly strong and acidic sauce to balance the sweet.

[Brancid]

Man, that's not a bad idea. Let us know how it turns out. As far as I know beer battered food replaces some or all of the liquid in the bater w/ beer while still using flower as a base. Maybe all you should do is cut the flower w/ DME and use some homebrew plus egg for the liquid...Sounds good.

[BrewBum]

I think the DME would be too sweet. If you have a glaze recipe or a recipe that uses sugar I would substitute that out for DME. I just think unless you did something counter that DME it wouldn't be edible.

[GooberMcNutly]

At the temps you would make oil to fry, the DME would just burn like sugar. DME is 90+% sugar anyway.

Did you know that DME is what is inside Malted Milk Balls? I have thought about trying to make some home made ones. Wet some DME, roll into little balls and dip in chocolate. Not much more to it than that. But would the DME be crunchy or chewey?

[Bugeater]

At the temps you would make oil to fry, the DME would just burn like sugar. DME is 90+% sugar anyway.

Did you know that DME is what is inside Malted Milk Balls? I have thought about trying to make some home made ones. Wet some DME, roll into little balls and dip in chocolate. Not much more to it than that. But would the DME be crunchy or chewey?

I remember someone posting the recipe for making those over on www.hbd.org a couple years ago. You might go there to the discussions area and do a search of the archives.

Wayne
Bugeater Brewing Company

[Mr DNA]

I think I'd try it, but maybe making it as a glaze for baked or grilled chicken (like Beer Can chicken!). I think I have a recipe for Chinese Lacquered Chicken somewhere, where sugar makes a hard glaze.
I put a few spoonfuls of Amber LME in my turkey burgers last night...seemed to sweeten them some, but there wasn't enough to make them taste like turkey burger malted milkshake.

I've also been thinking of a LME/Chocolate sauce for ice cream. Anyone try that?