Hi Chef Jacob,
If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!
I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.
My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.
My CO2 refrigerator seems to have an average of 34 F. This would be about 14-15 PSI of needed CO2 pressure for 3 volumes of dissolved CO2 in the liquid.
The recipe:
Water component:
Distilled Water 355 ml
Grain Alcohol (95%) at 10% 35.5 ml
Salt 5 g
The above is mixed together to be carbonated at 3 volumes of CO2
Dry Components:
Flour AP 142 g
Flour Rice 142 g
Egg beaten 50 g
All components will be conditioned to refrigerator temperature as well as the meat trying to keep as much CO2 dissolved in the liquid and flour as possible.
I am working with ions for polarity junctions so I may be out in far right field on my thoughts.
Thanks,
Chris