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Dredge flour cooking term3/9/2024 I loved reading these paragraphs and everyone one made me want to stop what I was doing and get in the kitchen.įor some reason I think fish gets a bum rap for being difficult to buy and cook. She begins each recipe with a wonderful description of the ingredients, why it is one of her favorites and special cooking tips. In addition to listing her 15 Habits of Highly Effective Cooks (which I thought was super helpful and spot-on), she compiled her favorite recipes from salads and soups to pastas, fish, poultry, snacks and sweets. She wants everyone to feel comfortable in the kitchen, so she compiled her most beloved recipes in order to pass along her insight and overall love of cooking. Her approach is very conversational and always approachable. You may find it just as delicious hot out of the fryer as it is cold the next day.Molly has written many cookbooks including All About Roasting and All About Braising. It’s double-fried to let extra moisture evaporate from the skin between fries.Įven if you don’t follow that recipe, consider substituting Wondra flour next time you fry chicken.The chicken is also dredged in water instead of egg, as the fat would soften the coating. Plain water is added to the flour mixture to create a thick, craggy crust.The chicken is brined in salt water, for deep seasoning, and also to keep the meat moist. This recipe, which you can check out here, has a few other quirks that make it special (and crispy). Since Wondra flour has a lower amount of protein, less moisture is retained in the coating, and less water seeps into it when it’s sitting in your picnic basket, keeping it as crispy as when it was made. “Protein also acts like a moisture sponge, holding water during the frying and then releasing it when the chicken is stored-releasing it into the waiting arms of the starch, which becomes soggy,” Adams said.
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