Sun, Feb-10-02, 00:10
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Senior Member
Posts: 922
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Plan: Trim-Wise: LifeForce International
Stats: 213/209/150
BF:32%/??/ 21%
Progress: 6%
Location: Wisconsin, USA
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Same thing here
I use crushed rinds for breading on chicken, and I have the same issue. I'm not sure you *can* get them to "crisp-up." I've gotten used to the different texture, though, and actually rather like it now.
Weird, aren't I?
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