The Culinary Arts Thread

#19,801
#19,801
82_VOL_83 said:
da wife says to thank you for the advice.
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No.problem. The flour acts as a barrier between the oil/butter fats and the moisture in the chicken. That and lowering your heat should solve the mess issue.

I love veal picatta. I don't eat veal as much as I'd like to, I feel bad enough as it is, but thats my favorite way to eat cutlets.
 
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#19,802
#19,802
Behr said:
No.problem. The flour acts as a barrier between the oil/butter fats and the moisture in the chicken. That and lowering your heat should solve the mess issue.

I love veal picatta. I don't eat veal as much as I'd like to, I feel bad enough as it is, but thats my favorite way to eat cutlets.
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This was the first time that I have made marsala and have never made picatta but that will end soon.
 
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#19,803
#19,803
82_VOL_83 said:
This was the first time that I have made marsala and have never made picatta but that will end soon.
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Use real lemon and 1 lemon to half cup of chicken stock. Recipes will tell you stock or water, its stock! Chicken, vegetable or veal. ...or white wine. Don't use water. I mean, you can. You can use A-1 steak sauce on Prime Rib. Lol.

Use non pareil capers and rinse them.

In my opinion.
 
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#19,806
#19,806
calsundry.com Sun-dried tomatoes and garlic. Its in the produce section at my Publix. I recommend.

That is all.
 
#19,807
#19,807
@82_VOL_83, I have a cast iron dutch oven - higher sides than the standard skillet. The last time I fried chicken in it, I used canola oil, brought it up to a steady 350 degrees (I use a thermometer). I place my chicken pieces into the oil, turn them deliberately, and use a splatter screen. It ain't all that messy, and the chicken cooked to perfection. My dutch oven gets quite a bit of use. You may wish to invest in one.
 
#19,808
#19,808
Tin Man said:
@82_VOL_83, I have a cast iron dutch oven - higher sides than the standard skillet. The last time I fried chicken in it, I used canola oil, brought it up to a steady 350 degrees (I use a thermometer). I place my chicken pieces into the oil, turn them deliberately, and use a splatter screen. It ain't all that messy, and the chicken cooked to perfection. My dutch oven gets quite a bit of use. You may wish to invest in one.
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I have 2 but don't make marsala or piccata in one. The chicken or veal is pan fried because you use the butter and olive oil in the sauce. I think I got it this time. Thanks for the pointer. By the way, I use my 12 inch black skillet to fry chicken in.
 
#19,810
#19,810
82_VOL_83 said:
veal
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The missus read dark stories about veal production, so, no more veal. :-(
Years pass.
Then, my cousin invites us to dine at an Italian restaurant that sources their veal from a contracted provider (ethically raised, quality control - checking all the hipster foodie dos). Wife had the veal picatta, and I had the veal saltimbocca. We were feeding each other off our plates. We're going back, soon.
 
#19,811
#19,811
Tin Man said:
hqdefault.jpg


The missus read dark stories about veal production, so, no more veal. :-(
Years pass.
Then, my cousin invites us to dine at an Italian restaurant that sources their veal from a contracted provider (ethically raised, quality control - checking all the hipster foodie dos). Wife had the veal picatta, and I had the veal saltimbocca. We were feeding each other off our plates. We're going back, soon.
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Yes because killing cow kids is always ethical.............and yummy!!!
 
#19,812
#19,812
Making crustless pizza tonight. Cheese layer on bottom toppings in the middle and another layer of cheese on top.
Low carb and the kids love it.
 
#19,814
#19,814
82_VOL_83 said:
Yes because killing cow kids is always ethical.............and yummy!!!
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Its weird how Im, well, weird about some things being in this business pretty much all my life. I won't eat foie gras, I rarely eat lamb, I have issues with cooking lobster and I don't eat veal often.
 
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#19,815
#19,815
Behr said:
Its weird how Im, well, weird about some things being in this business pretty much all my life. I won't eat foie gras, I rarely eat lamb, I have issues with cooking lobster and I don't eat veal often.
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Same with me. Think we have discussed this before. I don't eat veal but love me some foie gras and lamb. I am not consistent, that is for sure. I also don't eat game meat because I think the animals are so cool.
 
#19,816
#19,816
NorCalVol67 said:
Same with me. Think we have discussed this before. I don't eat veal but love me some foie gras and lamb. I am not consistent, that is for sure. I also don't eat game meat because I think the animals are so cool.
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But it's so good! I'm still in shock at how much all 3 of my girls love deer meat.
 
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#19,817
#19,817
Love venison, elk is the best I've ever eaten. Quail is a favorite and pheasant. I ate squirrel and dove when I was younger but not a fan of either now. Love me some duck. Frog legs. Never was a fan of rabbit. Bear was good but really tough. Caribou was close to elk.

My dad has use to go to Alaska and Canada on hunts, tgsts how I've had some of those.

Elk is awesome.
 
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#19,818
#19,818
Again, not consistent. Love Quail, Duck and Frog Legs. Like Rabbit. Not a fan of Elk. Main reason is my first summer in Wyoming we lived at a family friends house of a buddy. He made Elk every single night.
 
#19,819
#19,819
Other than fish (dont know if that counts) I dont eat game. Used to hunt and gave away anything I killed. When that got to be difficult I quit hunting
 
#19,822
#19,822
TopsideVol said:
I’ll eat veal, drop a lobster 🦞in the boiler, all game but it’s not preference. Lamb tastes horrible
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I'll eat veal, I'll ram a knife through a lobsters head...I just don't like to, and lamb ain't horrible, fawking Wendy's is horrible. Bleedat, stfu and don't @me.
 
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#19,825
#19,825
Behr said:
Its weird how Im, well, weird about some things being in this business pretty much all my life. I won't eat foie gras, I rarely eat lamb, I have issues with cooking lobster and I don't eat veal often.
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I pretty much eat anything that won't eat me. I've never had an ethical issue with the meat production methods that I have seen. Torturing animals before you process them is worth getting your ass whipped. Now lobsters.....mehhh, I don't cook Maine lobster so that's kinda out of sight out of mind. I do spear fish and I do clean fish that are kicking right up till I get hold of them. So, all in all, I don't have many ethical issues when it comes to animals that I prepare.
 
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