Basic Granite Ware Canning Kit
1. After you flour the meat, if you have time, put them in a single layer on a rack on a baking sheet and refrigerate them for about an hour to help the coating set. Otherwise, let them sit at room temperature for about 15 minutes before putting them into the hot oil.
2. The oil needs to be hot enough, but not too hot, and not too cold. When you drop the coated meat in, sort of slide them in slowly so that the oil stays up underneath the patty and immediately move them around just a tad to prevent sticking.
3. Let them brown good on the underside before attempting to move them again - but remember don't have the heat up too high, somewhere just over medium. If you try to peek at the underside too soon, or try to turn them too soon, they might stick.
4. Use a well-seasoned cast iron skillet, or a high quality non-stick skillet, the newer kind that is made to take high heat. A stainless skillet will work, but know that sticking is a bigger problem with stainless.
.
I have stumbled on a fantastic breading. House of audtry makes a chicken breading that is just fantastic on chops as well. Hope u enjoy.
ReplyDeleteHouse Autry has some wonderful products and I had the opportunity to try and review a few of them with a group of other bloggers. The review is here on the site! The only problem is that with most packaged products, you pay for the convenience so of course it's more expensive than mixing up a homemade breading. I treat myself on occasion but mostly I make my own. Thanks for stopping by and sharing Miki! Hope that you'll come back to visit again.
Delete