No one likes a soggy fried anything! If you want a very light a crispy tempura, use rice flour. If you do not have rice flour you can make it by using a Vitamix Blender or other powerful blender. Just put a cup of rice in and process for 30 seconds. You will have some very light rice flour. Use this instead of an all purpose flour and your tempura will be very light and crispy - Just make sure the oil is at the right temperature!!
For other fried foods I use panko bread crumbs in a three bread system. Flour - eggs - bread crumbs. These will make big difference.
Thursday, September 8, 2011
Wednesday, September 7, 2011
Drying Herbs
Summer is slowing ending and many people like to dry herbs that they have grown in their garden. Some tips for the beginner.
1. If you are drying leafy herbs like Oregano or Thyme, cut the sprigs at a point where you can have a stem to use for tying them together. If you cut too close to the leaves, you will lose some of the herb in the process.
2. Hang herbs upside down to dry. the essential oils will concentrate in the leaves and will not evaporate out or run out the stems.
3. If you are placing the herbs on a sheet such a dehydrator or outside, leave room for air to circulate around the herbs. If you drying outside make sure that you cover the herbs with cheesecloth to keep the bugs and birds at bay.
4. Remember once dried, herbs are potent than when they are fresh. Use them accordingly or you have a very bitter dish or one that is over seasoned.
If plan to make an herb vinegar be sure to read how to do that. Otherwise you can have mold and other organisms invade and ruin your efforts,
1. If you are drying leafy herbs like Oregano or Thyme, cut the sprigs at a point where you can have a stem to use for tying them together. If you cut too close to the leaves, you will lose some of the herb in the process.
2. Hang herbs upside down to dry. the essential oils will concentrate in the leaves and will not evaporate out or run out the stems.
3. If you are placing the herbs on a sheet such a dehydrator or outside, leave room for air to circulate around the herbs. If you drying outside make sure that you cover the herbs with cheesecloth to keep the bugs and birds at bay.
4. Remember once dried, herbs are potent than when they are fresh. Use them accordingly or you have a very bitter dish or one that is over seasoned.
If plan to make an herb vinegar be sure to read how to do that. Otherwise you can have mold and other organisms invade and ruin your efforts,
Tuesday, September 6, 2011
Back to the grind!
So if you are like me and don't really have the time today to cook, and you do not want fast food what do you do?
On Sunday I took a chicken out of the freezer and put in a brine to thaw in the refrigerator. Now all I have to do today is put in on the rotisserie or bake it. All of that can be timed so when I get home from work I have the main part of dinner ready. By using some technology and planning ahead, I don't have to eat fast food or take hours to cook. (slow cookers work well with a brined chicken too. I just prefer a little brown to add flavor.)
Or if you have left overs from a weekend BBQ, You can make sliders out of brisket or pork or chicken.
Just some thoughts..
On Sunday I took a chicken out of the freezer and put in a brine to thaw in the refrigerator. Now all I have to do today is put in on the rotisserie or bake it. All of that can be timed so when I get home from work I have the main part of dinner ready. By using some technology and planning ahead, I don't have to eat fast food or take hours to cook. (slow cookers work well with a brined chicken too. I just prefer a little brown to add flavor.)
Or if you have left overs from a weekend BBQ, You can make sliders out of brisket or pork or chicken.
Just some thoughts..
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