Not impossible, but with a wel seasoned cast iron and a non-stick teflon always handy, I don't see a reason to struggle.Eggs are one of the things I will not use the All-Clad for. I pull out the nonstick for those. There might be some guru out there who's figured out how to cook an egg in all-clad, but not me.
do you adf acid to your poaching water? Vinegar or lemon or lime juice helps coagulation of the whites.The issue wasn’t the eggs themselves sticking, it was all the whispy pieces of egg white that floated around and finally settled on the bottom.
We used them with birds in the house when I was a kid. We never put them on over medium heat and always did their 1st bake/high heat outside on the grill.Teflon releases fumes when over-heated that will kill parakeets, even when we can't smell it. If I HAVE to use Teflon, I guess I can use the propane on the back porch, but nothing in the house. It is just one of MANY ways the household had to shift around those birds...
There are quite a few that are exceedingly inedible!Get a better brie. There are quite few out there that are exceedingly marginal.
Don't get them wet and never ever feed them after midnight!It is real, and don’t use fabreeze with birds in the home either. Never feed them chocolate nor avocado.
Not impossible, but with a wel seasoned cast iron and a non-stick teflon always handy, I don't see a reason to struggle.
do you adf acid to your poaching water? Vinegar or lemon or lime juice helps coagulation of the whites.
We used them with birds in the house when I was a kid. We never put them on over medium heat and always did their 1st bake/high heat outside on the grill.
There are quite a few that are exceedingly inedible!
View attachment 607958
Top sirloin, Green beans, heirloom tomatoes and garlic bread (1/2 melted parmesan, other 1/2 melted bleu). Steak dipped in a balsamic reduction then reduction drizzled over everything.
Wurst? It doesn't get any betterView attachment 607957
Just some wurst.
Is it all metal? Mine is plastic and metal and has some cracks in the plastc housing. Will eventually be replaced due to difficulty with sanitation .I've been dying to grind my meat. Target had the KA attachment on sale during Christmas for $30. I returned it because Amazon had a lightening deal for this $30 two weeks later. Reviews were similar but I like the metalView attachment 608269
Is it all metal? Mine is plastic and metal and has some cracks in the plastc housing. Will eventually be replaced due to difficulty with sanitation .
I came very close to keeping both. Can't go wrong for $30.I’ve had my KA grinder since 2006 and it’s always been dishwasher washed. Shockingly the plastic is still flawless. Only maintenance I do is put a drop of oil on the o-ring before use.
Plastic made today is not the same of a decade ago though. All those toxic additives were there for a good reason and the chemists knew why.
The grinder does a good texture for sausage but for burgers it’s too course and doesn’t make long enough ropes. IMHO.
Travis, was that Carbquik you used? They have a recipe for cheddar biscuits on the box, or at least they did. I like that stuff, I use it for quite a few things, including the old "impossible Bisquick pies" recipes - just use the Carbquik in place of Bisquick.
It's also good for thickening gravies and stuff! AND you can make a roux with it, you just have to watch it really carefully.
That's a thing of beauty!!3hr lasagna... spinach, sausage and a boatload of bechemel, plus pounds of cheese.
This was dinner. Chicken fried in pure lard. NO seasoning, NO breading just -CHICKEN- and then just before serving you brush with melted garlic butter. OMG stand aside Colonel Sanders, I no longer love you!
It was crispy and delicious.
View attachment 608486
This was dinner. Chicken fried in pure lard. NO seasoning, NO breading just -CHICKEN- and then just before serving you brush with melted garlic butter. OMG stand aside Colonel Sanders, I no longer love you!
It was crispy and delicious.
View attachment 608486
My grandmother used to do pork chops that way. But with this twist. Dredge in flour, then in raw scrambled eggs, then in saltine crackers. Fry in lard to brown the breading. Then pressure cook. How long I don't know. I just remember doing the crackers in a hand grinder and then doing the breading for her.This was dinner. Chicken fried in pure lard. NO seasoning, NO breading just -CHICKEN- and then just before serving you brush with melted garlic butter. OMG stand aside Colonel Sanders, I no longer love you!
It was crispy and delicious.
View attachment 608486
Come to think of it...This was dinner. Chicken fried in pure lard. NO seasoning, NO breading just -CHICKEN- and then just before serving you brush with melted garlic butter. OMG stand aside Colonel Sanders, I no longer love you!
It was crispy and delicious.
View attachment 608486
So, how much lard.
Bacon is good for this too. Fry up a pound of extra thick cut bacon. Then poach eggs in the bacon grease. I imagine anything fried in that grease would be great.The amount of lard depends on your pan size! You want the food about 1/2 submerged in it. You can see in the picture that the top of the chicken is about half out of the fat.
MMMM fried pork chops, yum. I eat very low carb so no breading for me but it sure sounds good!
So now I have half a pan of lard left over. I have this brilliant idea to warm it up just til liquid, then pour it into my stainless steel French press and press down the strainer, thereby containing all the "bits" in the bottom of the press, then pour off the liquid into a quart Mason jar, seal with the vacuum sealer, and MAYBE refrigerate, or not, til next need.
I'll then wipe out the stuff in the bottom of the press and run it through the dishwasher.
I have an extra strainer/plunger for it so I think I'll use that one exclusively for this purpose. We'll see how that works!
Bacon is good for this too. Fry up a pound of extra thick cut bacon. Then poach eggs in the bacon grease. I imagine anything fried in that grease would be great.
You inspired me make my pork chop and potato fiasco tonight.Yeah, that pan is full of about 1/2 bacon fat and 1/2 "new" lard. Seriously yum.
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