rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The coating can be made ahead of time and stored in an airtight container. It keeps until the almond flour's expiration date.

Note: You can skip the pre-coating and egg wash steps if you want, but the coating won't be as thick or crispy.

Ingredients

Meat
6 to 8 catfish filets*, or 8 to 12 skinless bone-in or boneless chicken thighs

* If using larger slabs of fresh fish from the fish market, carefully trim away all dark meat and blood, cut into even-sized filets, soak in ginger ale (yes, really!) or lemon water for about 15 minutes, and rinse well. Then proceed as you would with supermarket-style filets.

Coating
3 cups almond flour
2 Tbsp fresh minced thyme, or 2 tsp dried thyme
2 tsp fresh minced oregano, or 1 tsp dried oregano
2 Tbsp mustard powder
.5 tsp salt
.5 tsp black pepper
.5 tsp garlic powder
.5 tsp onion powder

Other
Cooking spray
2 eggs
2 Tbsp soy milk
0.25 c GF all-purpose flour

Equipment

4-cup airtight storage container
Tray
Large bowl
Whisk or spoon
Pie plate or other large pan
Measuring spoons and cups
Baking sheet
Oven-safe wire rack
Aluminum foil
Wax paper (optional)
Oven
Meat thermometer

Steps

0) Mise en place. Gather and measure your ingredients. Trim the meat and pat it dry. Preheat the oven to 425F for chicken or 475F for fish. Line the baking sheet with foil and put the wire rack on it. Line the tray with wax paper or foil. Put the all-purpose flour in the large bowl. Put the ingredients for the coating in the storage container, seal tightly, and shake until well mixed. Measure about half a cup of the coating into the pie plate.

1) Pre-coat. Dip each piece of meat into the flour, coat it thoroughly, and place it on the tray. When all the meat is floured, rinse out the bowl. In the bowl, whisk together the eggs and soy milk.

2) Coat. For each piece of meat, dip it in the egg wash, let excess egg drip off, press one side firmly down into the coating, then flip over and repeat on the other side. Move the thoroughly coated meat to the wire rack. Add more coating to the plate as necessary.

3) Bake. Lightly spray the top of the meat with cooking spray. If using chicken, put a meat thermometer in the thickest part of the largest piece, being careful not to put it against the bone. Put the tray with the wire rack in the oven. Bake fish at 475F for 20 minutes or until golden brown. Bake chicken at 425F until internal temperature reaches 160F, then increase oven temp to 475F and bake until golden brown on the outside and 175F on the inside. For extra browning, finish under the broiler.

Sources:
http://www.southernwithatwist.com/recipes/almond-crusted-catfish
http://www.cooksillustrated.com/recipes/686-the-best-oven-fried-chicken
http://www.enjoy-how-to-cook.com/breading-chicken.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

4.5 cups water
1 lb almond meal

Equipment

Vitamix or equivalent high-speed blender
Clean glass jar(s) that will hold 8 cups in total

Steps

1) Prep. Set up the blender base on a very stable surface. Fill the blender jar with water to the 4.5 cup line. Put it on the base. Pour in the almond meal. Make sure the lid fits snugly.

2) Blend. Blend on the highest setting for 4 to 5 minutes or until the mixture is no longer gritty. If the blender shows no sign of moving ("walking") and the lid shows no sign of coming off, you can walk away for a couple of minutes at a time. Note that the long blending time will eventually make the almond cream quite hot; handle with care. Do not overblend or the cream will thicken into whipped cream.

3) Store. Pour the cream into jars. Let it cool, then put lids on the jars. Label the lids and store the jars in the fridge (keeps for 1 week) or freezer (keeps indefinitely). If freezing, make sure there's some space between the jar and the lid for the cream to expand as it freezes. Pint jars are best for freezing so that you'll only thaw the amount you need for whatever you're making.

4) Use. This cream can be substituted for heavy cream in most savory recipes, such as pasta sauces and baked goods. Sweet recipes are hit-or-miss; it might be good for caramels, it might not work at all for whipped cream or ice cream. You can simmer it to thicken it, or add water to thin it. (You're more likely to need to thin it. It's very thick.) If it's gritty, strain it, but ideally it's not.

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