COOKING A FRESH TURKEY

10.11.2011., četvrtak

DREDGE COOKING TERM - DREDGE COOKING


DREDGE COOKING TERM - COOKING COUNTRY HAMS - SIMPLE COOKING RECIPES FOR BEGINNERS



Dredge Cooking Term





dredge cooking term






    dredge cooking
  • Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling/rolling the wet food through the dry material to provide an even coating.





    term
  • a limited period of time; "a prison term"; "he left school before the end of term"

  • a word or expression used for some particular thing; "he learned many medical terms"

  • name formally or designate with a term

  • Give a descriptive name to; call by a specified name











Downright problematic...




Downright problematic...





Picture taken about halfway through the meat course - I don't mean to imply that they serve half-full plates over at Simply Fondue...

You get to pick 9 items from the meat list, and you'll get 2 pieces of each - so 18 pieces of meat to cook in the oil, along with some ravioli, more veggies and some mushrooms (to stuff with cheese and dip in batter before cooking).

In the back are some beef tenderloins wrapped in bacon - mine either disintegrated in the oil or just fell off the skewer - either way, I lost it. On the right is one of the scallops, which also fell off my skewer, but I dredged the whole fondue pot until I found it - I'll be damned if I let a scallop get away...

They made a big deal informing us about not putting the raw chicken on our plates, so we wouldn't cross-contaminate - but I found that in order to get the food to stay on the skewer, I had to push it on with my fingers (just stabbing the meat to pick it up wasn't enough...) - so that means my fingers were still touching raw chicken, which is not recommended during a meal.

Then we had the lighting problem - where the whole restaurant is so dark, you could develop photos in it - but you need to be able to see in order to cook raw meat properly - so we tended to err on the side of caution, producing overcooked meat.

Plus, I have to ask - why did it take so long to serve the meat course, when none of it was cooked? All someone had to do was slice everything up and put it on a plate - why the big time gap between courses? Probably to sell more drinks during the wait.

Yeah, I'm a big complainy-pants. So what? Anyway, I prefer the term "curmudgeon".











Dredging Sea Scallops in Cajun Rub




Dredging Sea Scallops in Cajun Rub





Cajun Rub Ingredients (Small Batch)
1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon ground Cayenne pepper
1/4 teaspoon salt









dredge cooking term







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COOKING A FRESH TURKEY

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