[Sca-cooks] Corn Dogs

[Generys ferch Ednuyed]

----- Original Message -----
From: "Nick Sasso" <NJSasso at msplaw.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, January 03, 2003 10:47 AM
Subject: Re: [Sca-cooks] Corn Dogs


| ----- Original Message -----
| > On Fri, 3 Jan 2003, Nick Sasso wrote:
| <<<SNIP>>> We also used Nathan's hot dogs
| > > that we bought from the store.  I recommend a more traditional
| > > dimensioned doggy.  Something the shape of Oscar Meyer . . .
| plumper and
| > > not so long as Nathan's, but don't use a cheap chicken dog for
| this.
| > > niccolo difrancesco
|
| > From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
| > Since you had to mention Nathan's, does it make a difference whether
| the
| > doggies are skinless or skin-on?
|
| We haven't found any difference.  We have tried the Nathan's (skin on)
| and cheap chicken (mould cooked) dogs.  Both performed similarly in
| terms of batter adhering and heating through sufficiently while
| browning.  Nathans was slightly superior as they released less 'juice'
| to cause batter problems.
|
| It's worth noting as well, that there are commercial Corn Dog bakers
| available in the $500 to $800 range.  They have little formed slots and
| are hinged like a waffle baker (half mold on top and half on bottom).
| My bet is that store bought corn dogs are made by laying the stuck dog
| in the moulds/cookers and injecting batter to get that perfect shape
| every time.  I prefer the hand crafted quality of hand dipped and fried
| . . . like you get at the State Fairs around GA in the fall.  I wish I
| had their frier setup and access to the larger dogs they use. (they have
| a corn dog batter mix that comes in 'just add water' form).
|
| niccolo

Well, I at least found some commercial corn dog batters... wonder if they
have something in them to help them stick?
http://www.dasbrot.com/3320.htm

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