Seasoned flour for fried chicken
A Moose in Love
I'd put into that cup, garlic powder, thyme, basil, oregano, celery
salt, paprika, cumin, curry powder, salt, black pepper and what not.
Is it feasible to toss this in with one cup of flour? Or should I use
2 cups? What is the best ratio of seasoning/flour in your opinion?
sf
Ratio? Eyeball it. Start with 1/4 tsp per cup and adjust according
to your tastes.
--
Never trust a dog to watch your food.
Chemo the Clown
wrote:
My concern would be the use of the what not.
Sqwertz
The best way to conserve your spices (and salt) is to season the
chicken, then dredge in plain flour. I use 4 parts flour to 1 part
each rice flour and cornstarch.
-sw
Serene Vannoy
> What ratio would you use? Let's say that I make 1 cup of seasoning.
> I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> salt, paprika, cumin, curry powder, salt, black pepper and what not.
> Is it feasible to toss this in with one cup of flour?
Wow. I wouldn't. Maybe a tablespoon of that in one cup of flour.
Serene
--
http://www.momfoodproject.com
Wayne Boatwright
And I doubt that I'd use equal amounts of all the listed seasonings.
They certainly vary in strength from one another.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
JeanineAlyse
As sw said, "season the chicken, then dredge in plain flour" seems the
only way proper for not making too much or too little dredge mix, and
for being sure to use each type of seasoning amount "right" according
to your own care for first, scent, then taste. For me that would be
heavier on the green herbs, light on the "whites" but for leaving out
curry, and light on the paprika as well. To your one cup of flour:
1/2 tsp. of greens, 1/4 tsp. of all else sounds right....Picky
dsi1
The most critical component is the salt, my suggestion is that you leave
out salt in the mix. Season the flour with salt then add your spice mix
- all that other stuff can be varied without too much trouble but the
salt should remain constant.
I make a pretty mean fried chicken. It's the only white people food that
I excel at although I used to make a pretty decent biscuit too. My
seasonings is salt, pepper, and MSG - if it's good enough for Colonel
Sanders, it's good enough for me. :-)
Someone suggested adding a bit of buttermilk and work in it to create
some texture in the coating - this idea appeals to me. Good luck!
Kalmia
wrote:
Make a blend of all those herbs and spices, then add it into to a 1/2
C of flour by the quarter teaspoonful, and adjust to taste.
Make sure your choices are compatible with chicken before you toss
into the flour.
Kalmia
although I used to make a pretty decent biscuit too.
May we see your biscuit recipe in a separate thread?
Nancy2
wrote:
Whatnot? You need 11 real herbs and spices, and whatnot is not one of
the real ones. LOL.
N.
dsi1
There's nothing special in the ingredients of my biscuit. Just flour,
shortening, salt, milk, baking powder. A little sugar if I'm feeling
extra kicky. I don't measure. I just dump the ingredients in a bowl.
It's a lot easier that way. After you've made a dish a few times, you
shouldn't have to measure much. The dirty little secret is that you add
the liquid for a dough or batter to consistency, not by number of
ounces. Mostly, the key to a good biscuit is practicing and developing
proper technique - the recipe is not too important.
OTOH, I only make simple stuff. If I make bread, it's going to be an
Italian loaf because it's simple. You could say I'm still stuck in the
basics.
sf
> On 12/14/2010 9:55 AM, Kalmia wrote:
> > On Dec 14, 2:31 pm, dsi1<d...@usenet-news.net> wrote:
> >
> >
> > although I used to make a pretty decent biscuit too.
> >
> >
> > May we see your biscuit recipe in a separate thread?
>
> There's nothing special in the ingredients of my biscuit. Just flour,
> shortening, salt, milk, baking powder. A little sugar if I'm feeling
> extra kicky. I don't measure. I just dump the ingredients in a bowl.
> It's a lot easier that way. After you've made a dish a few times, you
> shouldn't have to measure much. The dirty little secret is that you add
> the liquid for a dough or batter to consistency, not by number of
> ounces. Mostly, the key to a good biscuit is practicing and developing
> proper technique - the recipe is not too important.
From what I understand, using a "light hand" is what's important in
biscuit making.
>
> OTOH, I only make simple stuff. If I make bread, it's going to be an
> Italian loaf because it's simple. You could say I'm still stuck in the
> basics.
IOW, simple is best! I prefer simple bread, even if I'm buying - not
making.
Bryan
> On Tue, 14 Dec 2010 10:10:01 -0800 (PST), A Moose in Love wrote:
>
> > What ratio would you use? Let's say that I make 1 cup of seasoning.
> > I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> > salt, paprika, cumin, curry powder, salt, black pepper and what not.
> > Is it feasible to toss this in with one cup of flour? Or should I use
> > 2 cups? What is the best ratio of seasoning/flour in your opinion?
That's gonna be some funky chicken with that combo.
>
> The best way to conserve your spices (and salt) is to season the
> chicken, then dredge in plain flour.
I agree. Mixing the spices into the flour means a lot of wasted
spices
>
> -sw
--Bryan
Bryan
> On 12/14/2010 8:10 AM, A Moose in Love wrote:
>
> > What ratio would you use? Let's say that I make 1 cup of seasoning.
> > I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> > salt, paprika, cumin, curry powder, salt, black pepper and what not.
> > Is it feasible to toss this in with one cup of flour? Or should I use
> > 2 cups? What is the best ratio of seasoning/flour in your opinion?
>
> The most critical component is the salt, my suggestion is that you leave
> out salt in the mix. Season the flour with salt then add your spice mix
> - all that other stuff can be varied without too much trouble but the
> salt should remain constant.
>
> I make a pretty mean fried chicken. It's the only white people food that
> I excel at although I used to make a pretty decent biscuit too. My
> seasonings is salt, pepper, and MSG - if it's good enough for Colonel
> Sanders, it's good enough for me. :-)
>
"Salt, pepper, and MSG" is good, as long as the amount of MSG is
tiny. That stuff goes a long way.
--Bryan
Stu
I like to use rosemerry and terragon, with a hint of salt and white
pepper on my roast chicken.
dsi1
> On Tue, 14 Dec 2010 11:07:33 -1000, dsi1<ds...@usenet-news.net> wrote:
>
>> On 12/14/2010 9:55 AM, Kalmia wrote:
>>> On Dec 14, 2:31 pm, dsi1<d...@usenet-news.net> wrote:
>>>
>>>
>>> although I used to make a pretty decent biscuit too.
>>>
>>>
>>> May we see your biscuit recipe in a separate thread?
>>
>> There's nothing special in the ingredients of my biscuit. Just flour,
>> shortening, salt, milk, baking powder. A little sugar if I'm feeling
>> extra kicky. I don't measure. I just dump the ingredients in a bowl.
>> It's a lot easier that way. After you've made a dish a few times, you
>> shouldn't have to measure much. The dirty little secret is that you add
>> the liquid for a dough or batter to consistency, not by number of
>> ounces. Mostly, the key to a good biscuit is practicing and developing
>> proper technique - the recipe is not too important.
>
> From what I understand, using a "light hand" is what's important in
> biscuit making.
That's correct, my "kneading" is folding the dough a few times. It's a
pleasure to work with biscuit dough - it has a cool, soft, billowy feel
under your hands and once you add the liquid, getting it to the oven
only takes a couple of minutes.
>>
>> OTOH, I only make simple stuff. If I make bread, it's going to be an
>> Italian loaf because it's simple. You could say I'm still stuck in the
>> basics.
>
> IOW, simple is best! I prefer simple bread, even if I'm buying - not
> making.
I prefer to buy bread that I can't make myself which means my choices
are practically unlimited. :-)
>
Brooklyn1
Well, that's because your what not needs fresh batterys. LOL
Bryan
That makes sense for roast chicken, though I'd pass on the tarragon.
I hope that the 8F weather we've had the past couple of days doesn't
end up killing my rosemary.
I'm putting fresh rosemary and chopped up ripe jalapeño on a couple of
frozen pizzas this evening.
--Bryan
sf
<bryang...@gmail.com> wrote:
> I hope that the 8F weather we've had the past couple of days doesn't
> end up killing my rosemary.
Why don't you take some cuttings and root it now?
http://gardening.about.com/od/vegetablepatch/a/Rosemary.htm
Julie Bove
"Bryan" <bryang...@gmail.com> wrote in message
news:1a318c13-43f3-4bd6...@v17g2000yqv.googlegroups.com...
This is what they said on America's Test Kitchen. They said when the
seasoning was mixed with the flour it gave less flavor.
dsi1
My problem is that I haven't had much exposure to black folk. Point taken.
> "Salt, pepper, and MSG" is good, as long as the amount of MSG is
> tiny. That stuff goes a long way.
Asians go nuts with that stuff. :-)
>
> --Bryan
ravenlynne
> On Dec 14, 10:10 am, A Moose in Love<parkstreetboo...@gmail.com>
> wrote:
>
> In my opinion, using dried herbs in a flour coatiing is pretty much
> useless. You're going to fry the chicken in a fair amount of oil at a
> fairly high temperature, right? What happens to dried herbs when
> they're fried? They turn into little black tasteless specks, don't
> they? The spices will withstand the frying, but not the herbs.
>
> When I want herbal notes with fried chicken, I put them in the milk
> gravy where they will flavor it rather than disappearing. Maybe sage
> and thyme, even a touch of rosemary. -aem
Thirded.
--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.
Bryan
> On 12/14/2010 11:51 AM, Bryan wrote:
>
>
>
>
>
>
>
>
>
> > On Dec 14, 1:31 pm, dsi1<d...@usenet-news.net> wrote:
> >> On 12/14/2010 8:10 AM, A Moose in Love wrote:
>
> >>> What ratio would you use? Let's say that I make 1 cup of seasoning.
> >>> I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> >>> salt, paprika, cumin, curry powder, salt, black pepper and what not.
> >>> Is it feasible to toss this in with one cup of flour? Or should I use
> >>> 2 cups? What is the best ratio of seasoning/flour in your opinion?
>
> >> The most critical component is the salt, my suggestion is that you leave
> >> out salt in the mix. Season the flour with salt then add your spice mix
> >> - all that other stuff can be varied without too much trouble but the
> >> salt should remain constant.
>
> >> I make a pretty mean fried chicken. It's the only white people food that
> >> I excel at although I used to make a pretty decent biscuit too. My
> >> seasonings is salt, pepper, and MSG - if it's good enough for Colonel
> >> Sanders, it's good enough for me. :-)
>
> > Fried chicken is "white people food"???
>
> My problem is that I haven't had much exposure to black folk. Point taken.
My son likes the (Black) neighbor's fried chicken better than mine, or
Popeye's, or anyone's.
>
> > "Salt, pepper, and MSG" is good, as long as the amount of MSG is
> > tiny. That stuff goes a long way.
>
> Asians go nuts with that stuff. :-)
>
It's not a bad thing. I seldom use it, but it's in my pantry. I
don't think that Asians use as much of it as you think. Maybe they
use it very often, but the quantity per serving is probably pretty
consistent with the way it has been used traditionally in the USA by
Campbell's in their condensed soups, and in seasonings and bouillons
as a substitute for meat. Some people claim to be sensitive to it,
and so they've taken it out of all sorts of seasonings. Fine with
me. It's easy enough to add it, just like salt, but I seldom think to
do so.
Speaking of salt, for table use I buy popcorn salt:
http://www.amazon.com/Wabash-Valley-Farms-Popcorn-Salt/dp/B00017LF24
I know that price is absurd, but you should be able to find it at a
supermarket, and that's the exact product. It should be 4 or 5 times
the cost of the gritty, regular stuff, not 20 times. Many salt
shakers have too large holes for it, but some don't. If you like food
salted after plating, it's the stuff. For adding salt that'll
completely dissolve--such as in sauces, soups, etc. or for measuring
purposes in recipes--use the cheap stuff.
>
> > --Bryan
--Bryan
Joseph Littleshoes
> What ratio would you use? Let's say that I make 1 cup of seasoning.
> I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> salt, paprika, cumin, curry powder, salt, black pepper and what not.
> Is it feasible to toss this in with one cup of flour? Or should I use
> 2 cups? What is the best ratio of seasoning/flour in your opinion?
Hmmm, never thought of that before, i usually use big heaping tbs. of
the various herbs & spice with 1 & 1/2 - 2 cups of sifted flour.
The way i judge how much is enough is when the amount of spices are
plainly visible in the flour after it has been well mixed.
--
MR. JL Esq.
lainie
>
> - Show quoted text -
er, what's a 'hint' of salt?
Arri London
Chemo the Clown wrote:
>
> On Dec 14, 10:10 am, A Moose in Love <parkstreetboo...@gmail.com>
> wrote:
> > What ratio would you use? Let's say that I make 1 cup of seasoning.
> > I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> > salt, paprika, cumin, curry powder, salt, black pepper and what not.
> > Is it feasible to toss this in with one cup of flour? Or should I use
> > 2 cups? What is the best ratio of seasoning/flour in your opinion?
>
> My concern would be the use of the what not.
It's harmless as long as it's fresh. It doesn't keep well :)
Arri London
A Moose in Love wrote:
>
> What ratio would you use? Let's say that I make 1 cup of seasoning.
> I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> salt, paprika, cumin, curry powder, salt, black pepper and what not.
> Is it feasible to toss this in with one cup of flour? Or should I use
> 2 cups? What is the best ratio of seasoning/flour in your opinion?
We put a pile of flour, sufficient to cook all the chicken parts, on a
sheet of foil on the counter. After that it's basically sprinkle in the
seasonings we feel like having onto that pile. When it looks and smells
right, it gets mixed together and used. The flour is only coloured a
little by the seasonings.
Dan Abel
<0512727c-6cb1-403a...@q18g2000vbm.googlegroups.com>,
Bryan <bryang...@gmail.com> wrote:
> On Dec 14, 5:05 pm, dsi1 <d...@usenet-news.net> wrote:
> > On 12/14/2010 11:51 AM, Bryan wrote:
> > > "Salt, pepper, and MSG" is good, as long as the amount of MSG is
> > > tiny. That stuff goes a long way.
> >
> > Asians go nuts with that stuff. :-)
> >
> It's not a bad thing. I seldom use it, but it's in my pantry. I
> don't think that Asians use as much of it as you think.
That's just weird. Are you saying that dsi1 doesn't use as much of it
as he thinks, or that Asians in general don't?
Doesn't the fact the dsi1 refers to himself making "white people food"
give you a hint that he doesn't consider himself one of us white people?
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Brooklyn1
I season the chicken/meat directly... that's the most important
seasoning... may even marinate. I also add herbs (dried/fresh) and
spices to the egg wash, the wash rehydrates while the pieces chill in
the fridge. I don't season the flour at all (that's pure silliness),
that's just the glue and all one should use is a very meager dusting
so there's no way to judge a ratio... but I do lightly season
breading/crumbs. I know some people s n'p and season the flour but I
think that is redundant nonsense and wastes the spices because once
contaminated the flour can't be saved... season the meat directly!
dsi1
Culturally, I'm a white people, racially, I'm not. Just like the
President. :-)
dsi1
On of my great talents is being able to portion out chicken flour to the
correct amount for the chicken being fried. Most times I figure it out
perfectly and will not have to dump any flour. How is this possible? I
make pan gravy of course. :-)
dsi1
When I say "Asians" I actually meant "me." Just kidding. What's funny is
that there's glutamates in a whole lot of foods - it's just disguised.
As long as the label says "no MSG" it's all cool but mostly it's all
just deceptive labeling.
> Speaking of salt, for table use I buy popcorn salt:
> http://www.amazon.com/Wabash-Valley-Farms-Popcorn-Salt/dp/B00017LF24
> I know that price is absurd, but you should be able to find it at a
> supermarket, and that's the exact product. It should be 4 or 5 times
> the cost of the gritty, regular stuff, not 20 times. Many salt
> shakers have too large holes for it, but some don't. If you like food
> salted after plating, it's the stuff. For adding salt that'll
> completely dissolve--such as in sauces, soups, etc. or for measuring
> purposes in recipes--use the cheap stuff.
I'm not much of a plate-salter since I'd rather reach for hot sauce or
soy sauce. I've been forced to cook with low salt for a while and
pouring salt on food is not appetizing anymore. The popcorn salt however
looks like a great idea - unfortunately, our humidity stays about 70% or
more much of the time so there's a good chance the salt would have a
very short shelf life.
>>
>>> --Bryan
>
> --Bryan
blacksalt
> What is the best ratio of seasoning/flour in your opinion?
I don't eat meat, but I put in as much seasoning as will *just* change
the color of the flour. No one has ever complained.
blacksalt
Nunya Bidnits
I thought the president was a moslem tarrist furriner.
;-)
--�
-
Nunya Bidnits
dsi1 <ds...@usenet-news.net> wrote:
> I'm not much of a plate-salter since I'd rather reach for hot sauce or
> soy sauce. I've been forced to cook with low salt for a while and
> pouring salt on food is not appetizing anymore. The popcorn salt
> however looks like a great idea - unfortunately, our humidity stays
> about 70% or more much of the time so there's a good chance the salt
> would have a very short shelf life.
>
So what do you use for soy salt if you're on a low salt diet? IIRC just
because it's labeled light soy doesn't mean it's lower in salt.
Make a little cheesecloth bag with some rice in it and put it in with the
salt. It should help prevent clumping. I do that with sea salt I buy in bulk
which is bothersome about absorbing moisture.
MartyB
Who likes a superfine hickory salt for barbecue rubs
dsi1
I think you're wrong about this. He's an ILLEGAL moslem tarrist furriner.
Smiley right backatcha! :-)
>
>
>
> --
> -
>
>
Jim Elbrecht
>
>dsi1 <ds...@usenet-news.net> wrote:
>> I'm not much of a plate-salter since I'd rather reach for hot sauce or
>> soy sauce. I've been forced to cook with low salt for a while and
>> pouring salt on food is not appetizing anymore. The popcorn salt
>> however looks like a great idea - unfortunately, our humidity stays
>> about 70% or more much of the time so there's a good chance the salt
>> would have a very short shelf life.
>>
>
>So what do you use for soy salt if you're on a low salt diet? IIRC just
>because it's labeled light soy doesn't mean it's lower in salt.
I use Bragg Amino Acids. I have it around because my mother-in-law
was eating gluten free for a while- and noticed it has very little
sodium compared to my Soy Sauce. [150mgs to a 1/2 tsp] So it
will help- but not eliminate the salt. Sometimes a splash of
lemon at the table will do for your palate what the salt does.
Jim
A Moose in Love
> On Tue, 14 Dec 2010 10:10:01 -0800 (PST), A Moose in Love wrote:
>
> > What ratio would you use? Let's say that I make 1 cup of seasoning.
> > I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> > salt, paprika, cumin, curry powder, salt, black pepper and what not.
> > Is it feasible to toss this in with one cup of flour? Or should I use
>
> The best way to conserve your spices (and salt) is to season the
> each rice flour and cornstarch.
>
The reason I didn't want to season the chicken first is because I plan
to put it into buttermilk, then seasoned flower. I'm a bit worried
that if I season first, some of the seasoning will wash off, due to
buttermilk and I'll get an inconsistent product.
> -sw
A Moose in Love
wrote:
> On Tue 14 Dec 2010 11:49:01a, Serene Vannoy told us...
>
> > On 12/14/2010 10:10 AM, A Moose in Love wrote:
> >> What ratio would you use? Let's say that I make 1 cup of seasoning.
> >> I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> >> salt, paprika, cumin, curry powder, salt, black pepper and what not.
> >> Is it feasible to toss this in with one cup of flour?
>
>
> > Serene
>
> And I doubt that I'd use equal amounts of all the listed seasonings.
> They certainly vary in strength from one another.
>
I know that. It was just something I came up with in order to
simplify things.
> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> ~~ A mind is a terrible thing to lose. ~~
>
> **********************************************************
>
> Wayne Boatwright
A Moose in Love
> On Dec 14, 10:10 am, A Moose in Love <parkstreetboo...@gmail.com>
>
> > What ratio would you use? Let's say that I make 1 cup of seasoning.
> > I'd put into that cup, garlic powder, thyme, basil, oregano, celery
> > salt, paprika, cumin, curry powder, salt, black pepper and what not.
> > 2 cups? What is the best ratio of seasoning/flour in your opinion?
>
> only way proper for not making too much or too little dredge mix, and
> for being sure to use each type of seasoning amount "right" according
> to your own care for first, scent, then taste. For me that would be
> heavier on the green herbs, light on the "whites" but for leaving out
> curry, and light on the paprika as well. To your one cup of flour:
> 1/2 tsp. of greens, 1/4 tsp. of all else sounds right....Picky
I've made fried chicken where the curry powder was a tad predominant.
I really liked it.
A Moose in Love
> "Bryan" <bryangsimm...@gmail.com> wrote in message
I would rather season the chicken, and not the flour. But as I
mentioned previously, I don't want the spices/herbs washing off in
buttermilk. I do not like seasoning the flour which is why I asked
the original question of how much.
A Moose in Love
> In article <4d0821b4$0$24070$882e7...@usenet-news.net>,
>
> dsi1 <d...@usenet-news.net> wrote:
> > I'm not much of a plate-salter since I'd rather reach for hot sauce or
> > soy sauce. I've been forced to cook with low salt for a while and
> > pouring salt on food is not appetizing anymore. The popcorn salt however
> > looks like a great idea - unfortunately, our humidity stays about 70% or
> > more much of the time so there's a good chance the salt would have a
> > very short shelf life.
>
> dry and broken up. Old trick mom taught me and it works.
>
That's odd. That's the first time I've heard that mentioned outside
of my circle. My aunts and great aunts/grandmothers used to do that
all the time.
> Around here, I just use salt shakers that have a lid that closes.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "One man's theology is another man's belly laugh."
> --Robert Heinelien
A Moose in Love
wrote:
> > -sw
Arri London
We usually have a bit (few tablespoons) of flour left over. Mixed with
the leftover egg and formed into a weird little pancake. Fried up after
the chicken is cooked.
Don't like gravy with fried chicken, however. Want it to stay absolutely
crisp.
dsi1
You could pour the gravy over the rice, er... mashed potatoes and still
have a crispy chicken. I used to cut up a whole chicken for fried
chicken but these days I'll just fry thighs. I've been dissuaded to buy
a whole chicken because a great tasting, already roasted chicken will
cost $3 or $4 less. These are confusing times we live in. :-)
Nunya Bidnits
aem <aem_...@yahoo.com> wrote:
> On Dec 14, 10:10 am, A Moose in Love <parkstreetboo...@gmail.com>
> wrote:
>> What ratio would you use? Let's say that I make 1 cup of seasoning.
>> I'd put into that cup, garlic powder, thyme, basil, oregano, celery
>> salt, paprika, cumin, curry powder, salt, black pepper and what not.
>> Is it feasible to toss this in with one cup of flour? Or should I
>> use 2 cups? What is the best ratio of seasoning/flour in your
>> opinion?
>
>
> In my opinion, using dried herbs in a flour coatiing is pretty much
> useless.
Amen.
>You're going to fry the chicken in a fair amount of oil at a
> fairly high temperature, right?
Not necessarily. Too high a fry temp on chicken and it doesn't get cooked
through before it looks done. I like to fry it around 335F in a deep fryer,
and medium-low in a cast iron skillet. .
>
>What happens to dried herbs when
> they're fried? They turn into little black tasteless specks, don't
> they? The spices will withstand the frying, but not the herbs.
Season and/or marinate the meat first. For fried chicken, buttermilk is a
great marinade. OTOH, a little S&P and then a generous flour dredge, pan
fried where the oil covers a good 2/3 of the chicken, is wonderful. It's
better than deep frying because of the flavor created where the meat
contacts the pan.
I don't agree that herb flavors are necessarily killed off by direct heat
though. Its a matter of the temp and time. I think they suffer more when
frying is involved. When I make braised short ribs, I rub them down with an
herb and spice mix that includes thyme, savory, and rosemary. Then they get
nicely browned up in a dutch oven on the stovetop before the mirepoix is
cooked and liquid is added, and they go into the oven. The herb flavors
don't stand out, (nor does anything else as it is a melded-flavors dish) but
they are clearly in the flavor mix and aren't killed off by the browning
process.
MartyB
Nunya Bidnits
Brooklyn1 <Gravesend1> wrote:
> I know some people s n'p and season the flour but I
> think that is redundant nonsense and wastes the spices because once
> contaminated the flour can't be saved... season the meat directly!
You're gonna save flour you've used to dredge raw chicken?
Just sayin'...
--
-
Nunya Bidnits
sf <s...@geemail.com> wrote:
> On Tue, 14 Dec 2010 14:30:41 -0800 (PST), Bryan
> <bryang...@gmail.com> wrote:
>
>> I hope that the 8F weather we've had the past couple of days doesn't
>> end up killing my rosemary.
>
> Why don't you take some cuttings and root it now?
> http://gardening.about.com/od/vegetablepatch/a/Rosemary.htm
Kinda late. There's some hardier cultivars of rosemary that have become
available in the last decade, but nothing that will take anything close to
8F AFAIK. If the soil is frozen, it may still look OK but see what happens
when it warms up. It's toast. I used to bring some inside in a pot but it
rarely survives a winter indoors before something goes wrong. It's just
temperamental by nature.
MartyB
Nancy2
You can use that leftover dredging flour for thickening gravy, if you
make sure to simmer the gravy....I've often done that. But that's the
only way I can think of to use it safely.
N.
Mr. Bill
september.invalid> wrote:
> You're gonna save flour you've used to dredge raw chicken?
Of course...use the dredge flour to make your roux.....GOOD GRAVY on
the Horizon!
Arri London
dsi1 wrote:
>
> On 12/15/2010 4:35 PM, Arri London wrote:
> >
> >
> > dsi1 wrote:
> >>
> >> On 12/14/2010 3:22 PM, Arri London wrote:
> >>>
> >>>
> >>> A Moose in Love wrote:
>
<snip>
> > Don't like gravy with fried chicken, however. Want it to stay absolutely
> > crisp.
>
> You could pour the gravy over the rice, er... mashed potatoes and still
> have a crispy chicken.
That's true. Sometimes pour a bit of the chicken-seasoned frying oil
over the starch. Just being lazy LOL.
I used to cut up a whole chicken for fried
> chicken but these days I'll just fry thighs. I've been dissuaded to buy
> a whole chicken because a great tasting, already roasted chicken will
> cost $3 or $4 less. These are confusing times we live in. :-)
LOL but fried and roasted are two different things. A roast chicken here
costs more than a whole raw chicken. We only buy chickens when they are
reduced price. The roast chickens are over 1.00 per lb; the last batch
of chickens we bought were .69 per lb.
dsi1
>
> LOL but fried and roasted are two different things. A roast chicken here
> costs more than a whole raw chicken. We only buy chickens when they are
> reduced price. The roast chickens are over 1.00 per lb; the last batch
> of chickens we bought were .69 per lb.
A whole chicken here costs 8 to 10 bucks. I can get an 8 piece fried
chicken assortment with two of each part for a little less than 7. A
good sized whole chicken is worth to me about 7 bucks or less. These
days I don't buy whole chicken. I'll buy one or two if they go under a
dollar a pound but that hasn't happened for quite a while. Personally, I
can't see paying 10 bucks for a chicken - unless it was about the size
of a turkey - that would probably be OK. :-)
Nunya Bidnits
--
-
"Mr. Bill" <bb0...@gmail.com> wrote in message
news:0d539366-b7f6-4895...@f21g2000prn.googlegroups.com...
It's not as if you won't still have a whole lot of contaminated flour
around. See my other response to Nancy2. And it's not as if you're going to
get some sort of flavoring boost from the used flour.
Nunya Bidnits
--
-
"Nancy2" <nancy-...@uiowa.edu> wrote in message
news:71481dbe-e3c5-48e0...@f2g2000vby.googlegroups.com...
N.
Yes, but he made it sound like he was going to *save* save it. Used in the
same meal, no big deal. But what do you need for gravy, maybe 1/4 cup, 1/3?
That's nowhere near enough to dredge a whole chicken's worth of pieces. What
about the rest? I suppose one could keep a container of chickened-up flour
around, but as cheap as flour is, that's not for me.
MartyB
dsi1
Leftover chicken flour is probably the most worthless ingredient you'll
have in your kitchen. It's not worth saving or good for anything except
to make a roux and pan gravy. Since you're essentially frying the raw
flour in hot oil, I'd say your gravy would be pretty safe to pour onto
your mashed potatoes - I'll shake the hand of any salmonella strain that
can survive that. :-)
> N.
Brooklyn1
dsi1
>
> So you'd eat dog shit... so long as it's fried dog shit. LOL
> Yum: http://tinyurl.com/36rnt9q
>
Has anyone told you that your wit reaches new heights when you're
totally juiced? It's true! Don't even think about putting your little
fingers on that keyboard until your brain is completely pickled. The
ideas just flow don't they?
Unfortunately, while you're a lot more entertaining, there's no way that
I'm gonna be clicking on any of your links anytime soon - at least not
any that you post after 2:00 PM Hawaii time. :-)
Here is as they say, tit-for-tat:
Nancy2
september.invalid> wrote:
> --
> -"Mr. Bill" <bb0...@gmail.com> wrote in message
>
> news:0d539366-b7f6-4895...@f21g2000prn.googlegroups.com...
> On Dec 16, 4:03 pm, "Nunya Bidnits" <nunyabidn...@eternal-
>
> september.invalid> wrote:
> > You're gonna save flour you've used to dredge raw chicken?
>
> Of course...use the dredge flour to make your roux.....GOOD GRAVY on
> the Horizon!
>
> It's not as if you won't still have a whole lot of contaminated flour
> around. See my other response to Nancy2. And it's not as if you're going to
> get some sort of flavoring boost from the used flour.
Of course you still throw some out, but why not use what you need and
then toss the rest? It's silly not to.
N.
blake murphy
the three stooges are oscar wilde compared to sheldon.
your pal,
blake
Ms P
"Brooklyn1" <Gravesend1> wrote in message
news:qgjlg695gf99kidbp...@4ax.com...
If the flour is so contaminated after flouring chicken with it that you
can't even eat it *cooked* into gravy then you probably shouldn't be eating
the chicken in the first place.
Ms P
dsi1
>
> the three stooges are oscar wilde compared to sheldon.
>
> your pal,
> blake
You clicked on the link - pretty brave!
I can see a booze-swilled S typing away late at night with glee after
thunking up his latest witticism, feeling like he's Oscar Wilde. The
reality is that it's just more nasty crap and he's more Oscar the Grouch
than Wilde. :-)
blake murphy
<snort>
your pal,
blake