Lori Posted March 19, 2006 Share Posted March 19, 2006 Regarding weck: when the Buffalo Wild Wings chain started, it was actually BW3 ("Wild Wings and Weck"). My dad went to the one in Muncie, IN to check it out; their version appeared to be Steak-umms on a salted hamburger roll (no caraway seeds). And when he asked for horseradish, the waitress stared at him for a few seconds and then asked, "You're not from around here, are you?" I believe they dropped the weck attempt shortly thereafter... Link to comment Share on other sites More sharing options...
Chef Jim Posted March 19, 2006 Share Posted March 19, 2006 "You're not from around here, are you?" 634806[/snapback] My response would be: Neither is your third W. Link to comment Share on other sites More sharing options...
Taro T Posted March 19, 2006 Share Posted March 19, 2006 Yes, 400 degrees as opposed to the normal fryer temp of 350. However the time? Standard professional chef answer....until they're done. 634803[/snapback] Switching to 400 was the key for me. I always let them go at least 20 minutes before testing if they "sound" right. Also, I have my best luck with keeping the sauce from being too runny when I start making it shortly after starting to heat the oil and keeping it covered on low heat until the wings are done. I still don't seem to time making the 2nd and 3rd batch of sauce properly though. If I might ask, Chef, do you have any tips to avoid "wing soup"? Link to comment Share on other sites More sharing options...
Ghost of BiB Posted March 19, 2006 Share Posted March 19, 2006 Switching to 400 was the key for me. I always let them go at least 20 minutes before testing if they "sound" right. Also, I have my best luck with keeping the sauce from being too runny when I start making it shortly after starting to heat the oil and keeping it covered on low heat until the wings are done. I still don't seem to time making the 2nd and 3rd batch of sauce properly though. If I might ask, Chef, do you have any tips to avoid "wing soup"? 634839[/snapback] I go by "sound" too. I was using 375 in a deep fryer. I'm wary of doing semi-frozen because I don't have the professional skills and when I've tried that before the meat was tough. Not overdone, but tough. As for sauce, something I didn't put in my recipe was a new batch of sauce for each batch of wings. I've never found the right temp to keep it from breaking up. Sauces break up easy. I'd think too much heat, but it doesn't work letting it get too cold, either. And Chef just told us to screw ourselves, whaddaya gonna do? Link to comment Share on other sites More sharing options...
Chef Jim Posted March 19, 2006 Share Posted March 19, 2006 And Chef just told us to screw ourselves, whaddaya gonna do? 634852[/snapback] Hey, you make your sauce your way, I'll make mine my way. Link to comment Share on other sites More sharing options...
Ghost of BiB Posted March 19, 2006 Share Posted March 19, 2006 We want the secret. Link to comment Share on other sites More sharing options...
GoodBye Posted March 19, 2006 Share Posted March 19, 2006 While doing your WNY culinary tour, don't forget the Beef on Weck! 634307[/snapback] Cool, thanks...will have to try that too. Link to comment Share on other sites More sharing options...
GoodBye Posted March 19, 2006 Share Posted March 19, 2006 I just can't bring myself to try one of those... They look painful. CW 634403[/snapback] Yeah, they do but I'm still willing to give them a try. Link to comment Share on other sites More sharing options...
GoodBye Posted March 19, 2006 Share Posted March 19, 2006 Man, that's one of the thigns I miss the most.....Friday fish fry.....nice big portion of fish, lots of tartar sauce, and a HUGE helping of mashed potatoes......yummy 634652[/snapback] That does sound good! Link to comment Share on other sites More sharing options...
MadBuffaloDisease Posted March 19, 2006 Share Posted March 19, 2006 We want the secret. YOU CAN'T HANDLE THE SECRET! Link to comment Share on other sites More sharing options...
Fezmid Posted March 19, 2006 Share Posted March 19, 2006 Regarding weck: when the Buffalo Wild Wings chain started, it was actually BW3 ("Wild Wings and Weck"). My dad went to the one in Muncie, IN to check it out; their version appeared to be Steak-umms on a salted hamburger roll (no caraway seeds). And when he asked for horseradish, the waitress stared at him for a few seconds and then asked, "You're not from around here, are you?" I believe they dropped the weck attempt shortly thereafter... 634806[/snapback] I still call the place BW3 - old habit. I never ordered the Beef on Weck to know if it was authentic or not. The wings are usually hit or miss (more often miss). The last time we went there, I swear they took the wings off of 2 week old chickadees. CW Link to comment Share on other sites More sharing options...
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