The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

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What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter

By Michelle Blu, writer and editor http://Friedpan.com
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How to Cook Kobe Beef Steak

As many steak lovers there are in the world today, it can't be denied that there's nothing more delicious and more succulent than steak from the Kobe beef; the kind that people would look for over and over again because it's so soft that it practically just melts in your mouth with every bite. Kobe beef is a special kind of cow's meat taken from the Wagyu cattle, which is raised from Japan. Also known as Wagyu beef, Kobe beef is known for its full flavour, tenderness, and its well-marbled texture; with polyunsaturated fats well distributed within the meat that's much healthier compared to saturated fat. Kobe can be cooked or prepared as Kobe beef steak, sashimi, shabu-shabu, teppanyaki, or sukiyaki. Nevertheless it's widely used internationally for steaks.

The dark haired Wagyu cattle produces such tender and flavourful meat because the cows are fed with organic grains, beer and sake mash. They are also regularly massaged by the farmers believing that it would soften their skin and tissues thus increasing the quality of the meat. Even the United States of America produces what is called the Kobe style beef, wherein Wagyu Cattle is crossbred with Angus cattle and raised and fed in the same manner. Yet they say, nothing beats the original Kobe beef.

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So how is the Kobe steak prepared? It's not cooked the way other steaks are. Japanese chefs who cook this exquisite meat always emphasize that any mistake in preparation, including over cooking, can easily lessen the beef's flavour and tenderness. The first thing to consider is the marinade used. Marinating the Kobe meat beforehand will help retain its juiciness and suppleness. It's not wise to use sharp vinegars and excessive marinades as it might overrun the natural flavours of the Wagyu beef. It is suggested that different kind of sweet marinades such as berries and other citrus fruits and flavours would be perfect to five the steak an exotic taste.

Now when cooking, the steak should not stay on the griller or the skillet for a very long time. That would just toughen up the beef before anyone notices. That's why it's advisable to really turn the heat up before placing the steak on a clad iron skillet for example, so it does not get overcooked. Ideally, it should be placed on one side for a minute and then immediately turned for about another minute. The secret is in keeping the inside juicy, nice, and red while searing the outer part and edges making it crisp. If the Kobe beef steak is not overcooked, its natural fat will drain out and release its natural flavour. So the best way to enjoy the Kobe beef steak is never well done. If cooked the right way one may enjoy all the benefits it provides over other cuts of beef.

How to Cook Kobe Beef Steak

For more information on Kobe Beef Steak, visit the Kobe Beef online store.

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Barbecue Pork Steaks - What They Are and How to Cook Them

If you are a native of Saint Louis, Missouri, or the surrounding area, you are lucky enough to know what a Barbecue Pork Steak is. The rest of the country is saying, "huh, what is he talking about?" Well, real quickly, a barbecued Pork Steak really isn't barbecued. Now, before you St. Louis people get crazy, let me explain. Real barbecue is done with barbecue smokers, indirect heat, hickory or oak or another type of hardwood, takes a long time, hours, and turns out great pork shoulder, ribs, beef briskets and chickens. A Pork Steak could be cooked in this fashion on a barbecue smoker, but need not be. Most people here in St. Louis, will use either a Weber Kettle Grill with direct heat, or a Propane Gas Grill. So, Barbecue Pork Steaks, really, are technically speaking, Grilled Pork with Barbecue Sauce Applied.

How To Cook A Pork Steak: Five easy steps.

Steaks

1. Get The Meat. In St. Louis, that's easy. Go to your grocery store, or neighborhood butcher go to the meat department, pick up the ones that are on sale, pay for them and take them home. If you don't live in St. Louis or the surrounding areas, this could be a little more difficult. Most other areas of the country do not have pork steaks pre-cut and packaged waiting to be picked up in the meat cooler. They will have plenty of pork chops, pork shoulder, pork roast, pork ribs, etc. You may be tempted to substitute pork chops. You could, if you want to grill pork chops, which are great by the way, but it is not the same. You must ask the butcher to custom cut them for you. You may have to tell him how to do it. Tell him to take a Boston Butt (he'll know what you're talking about. If he doesn't, get a different butcher), and slice it into half inch to three quarter inch steaks. If he won't do this for you, get a better butcher. You will need about one steak per person, and one or two extra for the big guys.

2. Rub Your Meat. You should spice up the steaks prior to cooking with a spice mixture known as a barbecue rub. Many books and e-books will have recipes for spice rubs. If you don't want to use a barbecue spice rub, use salt and pepper. Be generous. Rub it all over the steaks.

3. Grill The Meat. Grill the meat over direct heat, either charcoal, gas, wood, whatever you have available. Keep the flame low, a cool grill works best. Cover with the lid, and flip every ten minutes or so. Cook for about 35-40 minutes.

4. Put Barbecue Sauce on Meat. The last ten minutes or so, liberally spread barbecue sauce on the pork steaks. Use whichever sauce you prefer. In Saint Louis, most people prefer a local favorite, Mauls. Many people also thin the sauce a little with beer. they use the local favorite, Budweiser of course for this step. The beer is not necessary, but some people swear it makes their pork steaks taste better.

5. Serve the Pork Steaks. Pork Steaks are served with whatever side dishes you want to serve them with. St. Louis favorites are yellow potato salad, cole slaw, corn on the cob, baked beans. At least, that's my favorites, and I'm from St. Louis, so that must be the favorite of everyone. Generally, one pork steak per person, eaten with knife and fork. However, they also make fine sandwiches.

There you have it, Pork Steaks, what they are and how to cook them.

Barbecue Pork Steaks - What They Are and How to Cook Them

Free information on how to cook fantastic real barbecue click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook, eat and write about real barbecue (and meat grilling). Click here to see much more about barbecue and grilling: http://www.bbq-jim.com

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