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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9787466" data-attributes="member: 19675">A1) I speak a little German, but I don’t recognize that as a German word- not even slang.  And I’ve never cooked batter fried chicken.  So my guess- after looking at some recipes online- is that’s supposed to be “starch” of some kind.  Adding starch supposedly makes for a lighter, crispier batter.A2) the consensus on reusing meat marinades- especially dairy ones- is hat it shouldn’t be done.  Some say that you can se it if you boil it, it’s unclear whether the boiled milk would still be useful in other ways.  If nothing else, the contaminants from the marinated meat would change the flavor of the milk, even after boiling.A3) it seemed fine to me.<img class="smilie smilie--emoji" alt="🤷🏾" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f937-1f3fe.png" title="Person shrugging: medium-dark skin tone    :person_shrugging_tone4:" data-shortname=":person_shrugging_tone4:" loading="lazy" width="64" height="64" />  But the surest way to get it right is using one of those radiant heat thermometers.  After getting it right a few times, you’ll probably be able to time it or even eyeball it.</blockquote>