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Post by loxie12 on Mar 24, 2007 23:42:02 GMT -5
The recipes say to fry it at 350 degrees for 10 minutes or so on each side. Mine always starts to burn after 5 minutes. I started using peanut oil because I was told it had a higher burn temperature. Same thing. Even if I reduce the temperature to 300 degrees, it's still too hot. Anything lower makes it too greasy. I essentially just use the oil to brown the pieces and make them crispy. Then I finish them up in the oven. Still tastes good. Maybe the ingredients? I soak the pieces in salt water, then marinate overnight in buttermilk. I add onion powder, garlic powder, paprika, dried sage, fresh parsley, salt and pepper to the flour. I throw some fresh sage and fresh rosemary into the oil while it's heating up. What am I doing wrong? Is there a secret?
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Post by donmattera on Mar 25, 2007 6:14:38 GMT -5
What cut of chicken are you using bone in or boneless? No matter it sounds like you don't have enough oil in the pot. Don
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Post by haasfan on Mar 25, 2007 6:57:17 GMT -5
First question, what type of pan are you using? It's got to be HEAVY not to burn. Alton Brown says night to spice your flour as spices burn at a lower temp..spice the bird then flower. Do you turn your flame down to maintain the oil temp or do you keep the flame high? Just some thoughts...
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Post by cdclaycomb on Mar 25, 2007 8:18:34 GMT -5
Don and Robert are right on both counts......it sounds like you need more oil and a heavier pot. I like a cast iron chicken fryer, like a skillet with high sides.
Also, don't crowd the pan, the chicken pieces should have room all the way around them. For large pieces, particularly breasts, I like to cut them in half so everything is more or less the same size.
I usually, to avoid using two frying pans, brown the chicken well, till it is almost done and put it on a rack over a cookie sheet in a 300˚ oven, adding the pieces as they are browned. Let it go for at least 20 minutes, CWTGTO if you like.....it's very close to done when you put it in and let it hang out and stay hot while you're finishing the rest of the meal. Voilá.....juicy, well-browned chicken!
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Post by donmattera on Mar 25, 2007 8:23:58 GMT -5
Try using crushed corn flakes in place of the flour. Nice and crunchy. Don
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Post by haasfan on Mar 25, 2007 9:09:05 GMT -5
and those marvelous japanese bread crumbs called "panko" are juicy delicious!
The salt water soak followed by 24 hours of buttermilk bathing is really the ticket to juicy delicious bird!
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Post by loxie12 on Mar 25, 2007 11:55:06 GMT -5
I use a large cast iron with oil filled to the top and only do 3-4 pieces at a time. I had a suspicion it was the spices, especially the paprika. I bet you are right Ha. I'll try the Alton Brown method next time.
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Post by berlyn on Mar 25, 2007 12:21:53 GMT -5
I use a large cast iron with oil filled to the top and only do 3-4 pieces at a time. I had a suspicion it was the spices, especially the paprika. I bet you are right Ha. I'll try the Alton Brown method next time. loxie, don't forget to see Paula Dean's recipe. That southern gal can fry some chicken. I think it's her grandmother's recipe. I've watched them both and each swear by a cast iron skillet.
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Post by cdclaycomb on Mar 25, 2007 12:25:48 GMT -5
I use a large cast iron with oil filled to the top and only do 3-4 pieces at a time. I had a suspicion it was the spices, especially the paprika. I bet you are right Ha. I'll try the Alton Brown method next time. loxie, don't forget to see Paula Dean's recipe. That southern gal can fry some chicken. I think it's her grandmother's recipe. I've watched them both and each swear by a cast iron skillet. Oh my gosh! I ate at the Lady & Sons when I went to Savannah, fully expecting it not to live up to the hype.......the fried chicken was the best I have ever had in my entire life.
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Post by FatFutures on Mar 25, 2007 12:29:51 GMT -5
My method is similar to Debi's. We a breast fanatics here. SO, I use boneless breast. Place between plastic wrap and pound to a uniform thickness. Not too thin, just enough to even them out and ensure even cooking.
My coatings vary, depending on mood and what's in the cupboard.
I use a regular depth cast iron skillet. Preheat the skillet a bit before adding the oil. Using enough oil for the pieces to float. When the pieces start to brown, I remove them and place them on rack placed on a cookie sheet and place them in a 350 preheated oven.
I forgot to add that, cooking the breasts this way makes them perfect for MANY uses. With mashed taters and gravy. Use in a po'boy sammich, sliced in a salad....
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Post by treatmaker on Mar 25, 2007 13:18:59 GMT -5
Also, since you marinated the chicken make sure it is patted dry and bringing the chicken to room temp is the way to go. Dumping the chicken in cold will drop you oil temp way down.
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Post by treatmaker on Mar 25, 2007 13:20:19 GMT -5
I fry mine in the thermowell. I was lucky enough to get my hands on the deep fryer basket that fits in the large pot. Yes, chambers did make one.....I have the brochure that shows the picture.
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Post by cdclaycomb on Mar 25, 2007 13:39:49 GMT -5
I fry mine in the thermowell. I was lucky enough to get my hands on the deep fryer basket that fits in the large pot. Yes, chambers did make one.....I have the brochure that shows the picture. Okay....I've been dying to try frying in the thermowell and haven't worked up the nerve yet. I don't know what it is.....it's no different than frying over the open burner flame, but something about the idea of it makes me nervous. Have you tried frying other things in the t-well Treat?
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Post by treatmaker on Mar 25, 2007 13:59:31 GMT -5
Yes, I've made the italian feast treat Zeppoli's - fried dough drench in powdered sugar after they're fried - served in a brown paper bag to absorb the grease. YUMMY. I've also fried veggies in there. Veggies tempura style - breaded in panko crumbs.
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Post by cdclaycomb on Mar 25, 2007 14:29:05 GMT -5
Well....I guess I'm just going to have to buck up and go for it! The tempura veggies sound wonderful....I'll work those into the menu plan next week.
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Post by loxie12 on Mar 25, 2007 14:59:21 GMT -5
The thermowell is great for frying tempura, french fries, donut holes- anything smallish and fast cooking. It's a little more difficult to regulate the temperature in the well than in a cast iron pan. The advantage of the well is that it doesn't splatter all over the stove.
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Post by chipperhiker on Mar 25, 2007 20:13:22 GMT -5
But doesn't it then splatter all over the T-well? Am I imagining this potential problem?
Treat, will you put that fry basket brochure up when we eventually get the copyright thing ironed out? Please? I love seeing all the old brochures.
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Post by loxie12 on Mar 25, 2007 21:20:10 GMT -5
No, because it splatters on the inside of the pot. OK, maybe a little, but not like it does on the stove top. I want to see the basket brochure too.
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Post by chipperhiker on Mar 25, 2007 21:33:25 GMT -5
That's good to know. I've been wondering about that for a while, after reading the fried recipes in the Idle Hour. Thanks.
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Post by treatmaker on Mar 26, 2007 12:39:01 GMT -5
Yes, I'll post some of the stuff i have when we find out the legality of it.
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Post by bluebeetle on Mar 26, 2007 13:06:44 GMT -5
We are breast fanatics here. You're not alone.
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Post by scottielass on Mar 26, 2007 13:15:03 GMT -5
You are so lucky to have that fry basket, Treat. Anyone else ever found a decent subsitute? I may have to hit Wasserstrom this week (our local restaurant supply house). Fingers crossed, they may have something that will work. I like those Zeppolis. We have a great little Italian restaurant down the street that has it on the dessert list. I adore cannoli and tiramisu, personally. It's hard to get a good, fresh cannoli in Columbus. They are always premade and the shells get so mushy. Blech. Tiramisu is my true "guilty pleasure" food. I get that instead of cake for my birthday.
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Post by treatmaker on Mar 26, 2007 13:40:39 GMT -5
Scottielass,
If you love tiramisu, you should try Gale Gands recipe for it. Look it up on the foodtv network website. It really is one of the best that I've made. It involves some extra steps, but they're well worth it. I double that recipe for the crowd I have at Christmas.
Treatmaker
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Post by chipperhiker on Mar 26, 2007 13:40:48 GMT -5
Tiramisu is my absolute favorite dessert. Any good recipes???
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Post by treatmaker on Mar 26, 2007 13:48:07 GMT -5
Here's Gale Gands recipe. She's a great pastry chef. Scottielass, her show is named Sweet Dreams
Tiramisu
7 yolks 1 cup sugar for yolks 3 cups or 1 (750-gram) container mascarpone 4 1/2 tablespoons water 1 1/2 tablespoons powdered gelatin 3 egg whites 1/4 cup sugar for whites 1 cup heavy cream, whipped 2 1/2 cups cooled espresso 1/2 cup kalhua 20 to 24 ladyfingers 1 cup chocolate shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream. In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
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Post by scottielass on Mar 26, 2007 14:08:19 GMT -5
When I looked up my business name, I prayed she didn't have a US trademark on it. Thankfully, she didn't. I tacked on Chocolatier to make sure, though. I'm sorry to see she didn't continue her show. It was very informative. I am going to have to give the recipe a try some day. It is one of those "no distractions" recipes. I didn't realize the custard used meringue. I knew about the yolks. How is the texture of the custard? Is it more mousse-like? I've got a couple of places near me that make a great tiramisu, so convenience usually get the best of me on that one .
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Post by scottielass on Mar 26, 2007 14:10:19 GMT -5
BTW...Make sure to post that Tiramisu recipe in to the Sweets file. Always a great one to have
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Post by haasfan on Mar 26, 2007 17:47:50 GMT -5
Pounding out a boneless chicken breast, coating it and frying it is what we call "schnitzel" only we don't deep fry, just do enough oil to come halfway up the breast.
If you can get your hands on turkey thigh, this is a killer killer killer recipe and people you serve it to will ask what kind of steak they are eating. cut a turkey thigh in half and butterfly it. pound out to a uniform thickness, season with salt, pepper and garlic. Sautee in some good oil, turn only once....you can also broil or grill this dish. i usually make a little gravy and mashed potatos to go with the turkey....delicious meal.
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Post by damnoldhippie on Apr 5, 2007 14:18:50 GMT -5
Char refused to eat fried chicken until I made her mine. It's pretty simple, all depends upon the cast iron. I use a cast iron dutch oven (with lid) with about three inches of corn oil in it, heat that up to 350-360. Once you attain that temp, back your burner down ever-so-slightly, and wait a coupla minutes, your temp ought to hold with just a slight back-down. I like using chicken breast "tender" pieces for this (Central Market has that killer air-chilled organic-they-played-mozart-while-they-killed-it chicken). The chicken pieces get soaked in buttermilk for about an hour, and then go straight from the buttermilk, one at a time, into a big pile of King Arthur whole wheat flour, press the flour all around the chicken piece, lift gently and then put it directly in the oil. It should sink slightly, then float, if your oil is deep enough. I only do about five or six tenders at a time. Don't dilly-dally gettin' 'em in there. Put the lid on. WALK AWAY for about seven-eight minutes. This is crucial...leave that lid on and leave it alone! Your cast iron is doin' the work for you! After time's up, lift the lid, and voila...gorgeously crusty chicken chunks; you *might* have to flip one or two of them and let 'em go for another minute or two, but most of the time that's it. Drain 'em on a rack (salt 'em then if you want to, we find they don't usually need it), and serve 'em with cole slaw...nice, easy supper and about the "cleanest" fried food you can have, especially if you start with good chicken. They keep beautifully for the rest of the week if you do 'em early on. Great snacks when they're cold, too!
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Post by FatFutures on Apr 5, 2007 14:21:10 GMT -5
Wooohooo! Another cast iron fan!
I love the Central Market/chicken reference. I just recently realize that Central Market is just a glorified HEB!
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