deep-frying breads recently has had some major flops due to the fats getting bubbly and tasting bitter and soapy. what was saponifying them? I thought it was just getting old until I tried a brand-new container of lard and the same thing happened. turned out it was baking soda! so I tried deliberately saponifying it. didn't really work. it made the grease water-soluble but not really soapy.

anyway, mystery solved. from now on, all frybread has to be yeast-leavened.

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last updated 2018-12-10 19:05:40. served from tektonic