Crisp Coat® UC Gluten-Free Vegan OU Kosher Certified - 50g/2oz

As a chef I thought this was a hard request, something we can add besides regular starches to get the longevity crisp we want.This was it.Worked as well as the gluten one

I've been embarking on a quest to make sweet potato fries that are actually good fries—soft on the inside, crispy on the outside (which, for the uninitiated, is EXTREMELY difficult.) Crisp Coat UC has been a CRUCIAL part of successfully achieving this.* It's able to generate a thin coating that provides a great exterior crisp. While a type of corn starch is one ingredient in it, the additional components combined with it in Crisp Coat yield a far superior result. It's important to realize that this is designed primarily to produce a rather thin coating, and the result isn't at all like the thicker outside of fried chicken, for instance. It is also excellent for other sorts of fries, of course—not just those made from sweet potatoes. Even though the package appears a bit small for the price at first glance, the amount needed for a coating is relatively small, making it a cost-effective purchase. Other quantities are available directly from Modernist Pantry.*My (successful!) sweet potato method, for those interested:I largely follow Dave Arnold's fantastic method for cooking traditional french fries, but with the addition of Crisp Coat UC on the before frying.Basic outline:1. Soak cut fries for 1 hour in a solution of Pectinex Ultra SP-L (also from Modernist Pantry)2. Blanch for 14 minutes3. Allow water to drain off for a few minutes4. Toss the blanched fries in Crisp Coat UC5. Do the traditional double-fry (lower temperature followed by higher temperature)Since Amazon does not allow outside links, to find the Dave Arnold articles, search for "cooking issues the quest for french fry supremacy". It explains the entire process in-depth. "Part 1" covers all of the science and rationale behind each step and the results of various experiments. "Part 2" is a follow-up summary of the current method.(Part 1's link may be dead, but is archived via the Internet Archive's Wayback Machine, and is highly-recommended reading)

I havent used yet but I'm sure it's a good product my friend uses it a lot

I'm not sure this product is really necessary when you can just add regular cornstarch to your recipes to get the same results.

Worked as described, I used it in my base coat for fried chicken. It binded it incredibly well.

They seem to market this towards the food geek/scientist rather than the home cook. The instructions on how to use this product is unclear or rather not written anywhere on the product itself. They do have a full YouTube channel dedicated to their products but even that is unclear on how to use the product effectively. Personally if I haven't come across this product on their Youtube and just saw this on a grocery aisle or on some online site, I would never buy this. It's just not clear on how to use their product like on what foods to add it to?With that said, the product works but it's not much better than cornstarch which is a fraction of the price. I'm glad I tried this product but the results are really not worth the price.