The Culinary Arts Thread

#19,776
#19,776
By the way, I forgot to tell you if you didn't already know, try a different mushroom in your Marsala. My favorite is shiitake but baby bellos work better than cremini, but cremini are better for picatta.
 
#19,777
#19,777
82_VOL_83 said:
I'm gonna give it a shot because it's good food that is quick. I just wishing frying the chicken wasn't so messy. We don't have an outside stove vent, just one of the recirculaters. So any of the schmutz that gets pulled into the fan just gets shot into the kitchen.

Thanks on the chablis. The only Marsala that I could find quickly in Evansville the other day was Florio. The sauce was good though.
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What do you mean "frying" the chicken? Shouldn't be any mess.

Maybe I misunderstood on the Marsala. I thought you said yours was okay but you wanted it to be better.
 
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#19,781
#19,781
Behr said:
What do you mean "frying" the chicken? Shouldn't be any mess.

Maybe I misunderstood on the Marsala. I thought you said yours was okay but you wanted it to be better.
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Mine was OK, but maybe Marsala isn't walk off the plate good. Sounds like everyone uses pretty much the same basic ingredients. I think my recipe was basically something someone sat down and wrote from things that worked. There is no way the quantities in that recipe were correct. I am stowing all of your advice on the spices and also on the white wine for the Piccata though. Next effort will be this weekend I think.

Your advice did not go unheeded......how can frying chicken not be messy? It's pan fried instead of deep fried so for me, **** goes everywhere.
 
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#19,782
#19,782
82_VOL_83 said:
Mine was OK, but maybe Marsala isn't walk off the plate good. Sounds like everyone uses pretty much the same basic ingredients. I think my recipe was basically something someone sat down and wrote from things that worked. There is no way the quantities in that recipe were correct. I am stowing all of your advice on the spices and also on the white wine for the Piccata though. Next effort will be this weekend I think.

Your advice did not go unheeded......how can frying chicken not be messy? It's pan fried instead of deep fried so for me, **** goes everywhere.
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Turn the heat down some.

Should be on about medium high. Add the olive oil and butter. Dredge the chicken in flour and when the butter is pretty much melted put the chix in. If its doing more than just a little sizzle around the edges of the chix, turn down the heat. It shouldn't be spattering everywhere.
 
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#19,788
#19,788
Behr said:
Turn the heat down some.

Should be on about medium high. Add the olive oil and butter. Dredge the chicken in flour and when the butter is pretty much melted put the chix in. If its doing more than just a little sizzle around the edges of the chix, turn down the heat. It shouldn't be spattering everywhere.
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So it's going to take a little bit to get it browned....
 
#19,793
#19,793
Behr said:
Dude!! Some of the best wings I've ever had was when I mixed my teriyaki sauce and my wing sauce 2/3 teriyaki 1/3 wing sauce. Amazing.

I like straight teriyaki too if its a good one.
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One of the local wing places here does a sweet and sour Thai Chili mix. It's awesome. I also mix blue cheese and wing sauce.
 
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