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Recipes – Baby Food Blender Tips
By myarticlenetwork | November 15, 2009
This is a most interesting dish because it totally refutes the claim made by great many people who should know better, that eggs and wine do not go together. Indisputably there are egg dishes which do not make good marriages with wine; but equally it is true to say that there are certain classic dishes which depend upon wine for their cookery and therefore can stand toe to toe with a better quality wine with the same characteristic. This is a special one.
KFC also uses pressure cookers and a special batter to fry their chicken in, giving it that super crispy, and tasty texture.
Don’t worry though! I will now reveal to you now how to make your own KFC Fried Chicken at home so that you can save money and astonish your friends!
Method:
1. Place wine, salt, peppercorns, parsley, thyme and bay leaf in a very small, thick saucepan; ideally copper.
2. Add the crushed garlic clove, set over a thread of heat and allow to come to the boil with extreme slowness so that the flavor of herbs etc. impregnates the wine thoroughly.
3. When the wine reaches boiling point pour it into a very shallow, thick as possible, frying pan also over a thread of heat and one by one slide in the eggs.
4. Poach them, basting occasionally with tablespoonful of the strained wine so that the tops become covered with a faint film of their own egg white. If you allow them to be almost set before you do this, you will get the best results (see note at the end of this recipe on how to keep poached eggs in perfect shape).
Place your flour into a bowl. And then place all rest of the ingredients, except the eggs and milk, into a blender for about 3-4 minutes until smooth. Next blend the eggs and milk until smooth and slowly add the previous mixture into the mix until everything is evenly blended.
Now comes the fun part. Dip each individual piece of chicken generously into the mixture and then dip it into the flour until it is evenly coated.
Note: We hoard 3″ diameter, 1½”/2″ deep tins of the kind in which very small quantities of various pates are sold. Then when we are ready to poach eggs, we butter their interiors very lightly, half fill a shallow frying pan with hot water and to a 9″ diameter pan stir in 1 tablespoon of wine vinegar. Then we break the required number of eggs into a saucer one at a time stand the little buttered tins in the hot water, slip the eggs inside and leave them to poach very gently over a low heat. This way, when the eggs are poached, you merely run a small pointed knife around the inside edge of your little Emmet Egg Poachers and life each one out in perfect shape with a metal spatula. They can be used for everything from plain poached eggs on toast right up to this very special dish
Resource Author Francisco Rodriguez Higueras
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Topics: Cookbooks, Food Rescue, Fund Raising, Raise Money for Your Non-Profit, Recipes | No Comments »