Best Recipes With Love

Gathering place for sharing homemade recipes or famous recipes, tips and techniques that add joy to our stressed out lives.

It is the goal of this Lens to introduce new and aspiring cooks to the basic concepts of cooking in a way that is enlightening and enjoyable. Experienced cooks and other lovers of fine cooking will also find many of the thoughts, recipes, and techniques to be insightful and fun. Hopefully, comments and responses will do the same.

As an example: There are various ways of preparing food for the deep fryer. Some foods can be fried without any sort of coating: potatoes, for example. The trick with potatoes is to wipe them dry. If there is any moisture on the potatoes, the temperature of the fat will drop drastically, and the potatoes will develop a hard, thick crust before they are cooked through.

Most foods should be coated for frying. Three different coatings are ordinarily used: The food may be dipped first into milk and then into flour. This is the method used for small fish, such as smelts, and for vegetables, such as eggplant.

Some foods should be coated with flour, egg, and bread crumbs. This coating is called A' l'anglaise, and is used to achieve a crumbly, crusty surface on croquettes, fish filets, chicken filets, and many other foods.

The third familiar coating is a fritter batter, used to coat fruits and vegetables and to bind chopped mixtures. Corn fritters are made with a fritter batter.

A fourth coating, less known but especially delicious, is pastry. A rich pie dough or puff paste is rolled out and cut into squares. A little filling is spooned into the center of the squares, and the pastry is folded over to enclose it. The filled pastries are called rissoles.

Not only are homemade recipes welcome here, famous restaurant recipes are also welcome, especially if they are easy and fun to make.

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Featured Lensmasters

Food And Cooking How-To Have Fun Guru

Do You Have A Favorite Homemade Recipe To Share?

Or, Do You Have Some Great Tips, And Tricks For Us?

We would love to hear about your successes (and Oopses) in the kitchen that led to your insights, tips, or tricks. So, don't be shy.

Lensmaster

NanLT wrote...

My tip:

Matzo meal makes a terrific bread coating for chicken and pork. My kids love the mini chicken nuggets I make using it.

ReplyPosted January 28, 2009

Lensmaster

tacorecipe wrote...

À l'anglaise Coating For Deep Frying

Dry the food to be fried thoroughly. Dip in flour and then into 1 egg beaten with 2 tablespoons milk, 1 tablespoon salad oil, and 1/2 teaspoon salt. Drain well and dip into fine bread crumbs. The flour can be enhanced again with spice mixed such as Cajun, Creole, Old Bay, or your own favorites. Don't forget the salt and pepper. The bread crumbs can be white, wheat, panko, all kicked up with a generous handful or two of fresh-grated Parmesan cheese. If you can not get panko bread crumbs from your grocer, try this: Take a cup or two of crispy rice cereal and use your blender or food processor to turn it into a fine crumb.

ReplyPosted January 07, 2009

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