Cooking/Baking Thread

[TnRiver46]

Aw come on now. I can’t even crack an egg but I can fry a fish and a yard bird 

[padlin]

I can fry them fine, but any kind of batter or breading peals off and stays in the skillet. And yes, I can crack chicken farts.

[TnRiver46]

Most of the time I just pour yellow corn meal into a ziplock, throw the fish in with it, zip the bag very tightly , and shake it . 
 

I also use pre made fish fry breading like house autry or zatarains 

[Jigfishn10]

I read or saw somewhere that you really need to pat whatever you're frying dry, coat with a thin layer of flour, dip into whatever wet mixture - beaten egg, I guess - then dip back into whatever dry - crushed cracker, flour, corn meal or whatever. Let sit on a rack for like 10 - 15 min in a fridge. Then fry. I guess cold food fries better.

 

I don't fry much, but that's what I read FWIW.  

[Deleted account]

On 9/18/2022 at 7:15 PM, Darth-Baiter said:

We had this dish in Peru.  I reverse engineered it with some help from the internet.  I took a few liberties.

 

dang it is so good.  Peru is all about fusion food since it has been conquered all throughout history.  this dish is no exception.  its a delicious oddity.

 

Aji Gallina!!

 

 

Que bien. That looks authentic, nice job. I make it a lot cause the Gringa wife won't eat cau cau, which I really like. The key to that recipe is getting the aji amarillo/turmeric ratio right, and getting the right consistency with the crackers.

[islandbass]

17 hours ago, padlin said:

I never had luck getting any type of coating to stick to fish or chicken when frying. I need to find a class somewhere that'll teach just what you want to learn.

After you coat them, wait about 15-20 minutes or so in order for the coating to set and settle. Any moisture on the meat will get absorbed by the breading/flour mixture (especially if you used a binder like egg or liquids like buttermilk) and help the coating adhere and remain stuck to the meat. ?
 

 

[slonezp]

On 9/18/2022 at 9:04 PM, slonezp said:

Making chicken nuggets tomorrow. Sliced chicken breast is soaking in a brine right now.

Note to self

Use beer batter next time rather than crispy. Otherwise the chicken was flavorful. 

[TnRiver46]

Don’t overthink it, shake then fry. Don’t bother with pat dry, the sack of meal will take care of that. Just drain the bag of fish and fill it with meal. I don’t like that thick wet batter like you get from Long John silvers anyway

 

I have used beer batter for chicken tenders and it was awesome. Fish just get the dry shake 

[padlin]

Do you use a skillet of deep fryer?

[TnRiver46]

I do a lot of both. A wok is also excellent 

[Darth-Baiter]

5 hours ago, Deleted account said:

Que bien. That looks authentic, nice job. I make it a lot cause the Gringa wife won't eat cau cau, which I really like. The key to that recipe is getting the aji amarillo/turmeric ratio right, and getting the right consistency with the crackers.

haha..i used white bread.

[LrgmouthShad]

Im just messin. It looks awesome dude! 

[Deleted account]

LOL, that actually works well a a substitute. Let me hear you say quinoa...  

[slonezp]

On 9/20/2022 at 7:45 AM, slonezp said:

Note to self

Use beer batter next time rather than crispy. Otherwise the chicken was flavorful. 

 

On 9/20/2022 at 7:57 AM, TnRiver46 said:

Don’t overthink it, shake then fry. Don’t bother with pat dry, the sack of meal will take care of that. Just drain the bag of fish and fill it with meal. I don’t like that thick wet batter like you get from Long John silvers anyway

 

I have used beer batter for chicken tenders and it was awesome. Fish just get the dry shake 

Made them with Zatarans Beer Batter today. What a difference!

[12poundbass]

Not sure how I got it in my brain but the other day I told the wife I wanted to make meatloaf. My first go round for meatloaf and it turned out great! No pics because I couldn’t wait to scarf it down. ?

[LrgmouthShad]

Just made Greek night. This is the bomb diggity. Might be my fav I’ve made

 

 

Could use more chicken next time I think though

[TnRiver46]

1 hour ago, slonezp said:

 

Made them with Zatarans Beer Batter today. What a difference!

What did ya make, chicken? 

[slonezp]

Yep. Chicken strips. Beer batter much better than buttermilk batter. 

[TnRiver46]

Nice! ? 

[Darth-Baiter]

I think I have owned this blade 4-5 years.  I'm an American born Chinese dude, and have watched all my relatives use cleavers.  I never-ever liked them and favored the standard chef's knife.  I bought it on a whim.  I call it my 90% knife since it has really dominated my time since I bought the thing.

 

Chris Kimball and some lady named Dunlop gave this blade their seal of approval and prices skyrocketed.  what used to be $40ish..ballooned up to over $100.  I found one for $60 in a Los Angelos restaurant supply house that catered to Chinese Restaurants.  

 

it is my kitchen powerhouse and really sent a few good chef's knives into a drawer.

 

introducing 90%:  (I just sharpened it in the backyard)

 

 

[LrgmouthShad]

First attempt at making kimbap, never made any kind of sushi before. I really messed up the first roll but these two turned out decently well.

 

So good. I love Korean food so much

[Darth-Baiter]

here is tonight.  my wife's birthday is today and she challenged me.

 

Risotto.!!  I opted for a shrimp and fresh corn version.  

 

 

[Glenn]

^^  That looks awesome ^^

[Fishlegs]

Wow! I'm hungry now.

 

I've always thought that it'd be fun to fish with y'all, but it looks like eating with you would be just as fun. I'm impressed!

[TnRiver46]

15 hours ago, Darth-Baiter said:

here is tonight.  my wife's birthday is today and she challenged me.

 

Risotto.!!  I opted for a shrimp and fresh corn version.  

 

 

Believe it or not I made risotto once. Although I just made the grain, the wife did all the rest of the recipe