Anyone use Shake n'Bake?

[WhiteMountainsRanch]

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I used it for years before I found out it had all kinds of crazy chemicals... now I am looking for a more natural shake 'n bake.

 

[Frosty]

Ok, so I had to get out the box and look... the ingredients are: Enriched wheat flour (Wheat flour, Niacin, Iron, Thiamin, Mononitrate [Vitamin B-1], Riboflavin [Vitamin B-2], Folic Acid) Wheat flour, Garlic*, Salt, Onions*, Sugar, Partially Hydrogenated Soybean and Cottonseed oil, Spices, Maltodextrin, Contains less than 2% of Caramel color, Corn syrup*, Natural flavor, Dextrose, yeast, parsley*, Paprika, Lemon juice *Dried

Apart from the partially hydrogenated oil, I don't see the bad stuff that you are talking about?

 

[Royd]

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Let's see. If I wanted an extra dose of vitamins, I'd go to the healthfood aisle. The amount of sugar is probably 3 times what you'd use, if you made your own, if you used any, at all. What is Maltodextrin, and why is it in there? Who needs Caramel color...Why corn syrup, there's already sugar?...Natural flavor? I thought that's what the spices were for. I don't have a box of Dextrose sitting on my shelf, for cooking. What is its purpose?

 

[Judy]

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Let's see. If I wanted an extra dose of vitamins, I'd go to the healthfood aisle. The amount of sugar is probably 3 times what you'd use, if you made your own, if you used any, at all. What is Maltodextrin, and why is it in there? Who needs Caramel color...Why corn syrup, there's already sugar?...Natural flavor? I thought that's what the spices were for. I don't have a box of Dextrose sitting on my shelf, for cooking. What is its purpose?

The vitamins are required by the government in all wheat flour; you can't avoid them unless you have a private source for flour, or grow and mill your own. Sugar, corn syrup, maltodextrin, caramel color and dextrose are all sugars. I imagine that taste would reveal there isn't a lot of total sugar. Sugar as a seasoning, used in small quantities, adds a certain attractiveness to a lot of products. If there were a lot in there, the chicken would taste sweet. Think of that pinch or two of sugar in a pot of spaghetti sauce or turnip greens. And it says natural flavor to keep a few of the ingredients secret.

Thirty years ago there would have been at least 3 or 4 preservatives and artificial colorings in there. Looks to me like paprika, for example, is no doubt one of the natural flavors.

I don't buy it either, because I think it's a waste of money, but it's certainly not as evil as foods were in this country not so long ago.

 

[Balgeri]

I have already admitted that I am in my 40's... That said, I remember back in the 80's using Shake n'Bake for a quick fix for dinner. Maybe I am getting senile, but seems to me that it actually came out crispy back then. Now it seems that any coating that I use ends up soggy. Is it just me? I actually do have a theory for it... I think it's the 'added solution' in the meats. They sometimes sell chicken that is up to 12% solution. So we are paying the price per pound of meat for the solution, too. Maybe I should raise my own beef and pork, too. I am just hesitant because I have small acreage so could only have a few and I worry that I will see them as pets. I'm thinking about using one of my chickens with the Shake n'Bake to see if it's like I remember, just hate to do that to one of my birds. (sigh...)

 

[Balgeri]

I use Shake n Bake all the time (and I wish I was 40...I think). Mine turns out nice and crispy. Theres even a Shake and Bake that is Extra Crispy.

Love it with chicken strips, yummy and easy meal.