Subj : Re: Cookware (part #2)
To   : Carol Shenkenberger
From : Dave Drum
Date : Tue Apr 16 2024 06:55:53

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS>   Re: Re: Cookware (part #2)
 CS>   By: Dave Drum to Carol Shenkenberger on Mon Apr 15 2024 06:29 am

 CS> Sorry Dave but a cubed potato has no relation to tenderizing meat.
 CS> Maybe your area is just odd on that?

It's a matter of the King's English and how it is used. But you proceed
down your path and I'll remain on the high road.  Bv)=

"Dice means to cut foods into squares/cubes using a sharp kitchen knife. 
These pieces should be as even as possible, usually for appearance's 
sake. In some cuisines, especially Southeast Asian cuisine, exact sizes 
of the food pieces are important for even cooking. This term is part of 
"mise en place" which means to get all the food together and prepared 
before you start to cook." https://www.thespruceeats.com

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zeno's Oven Fried Parmesan Garlic Chicken
 Categories: Poultry, Breads, Vegetables, Herbs, Cheese
      Yield: 8 Servings
 
      8    Boned chicken breast halves
    1/2 c  Butter
      2 cl Garlic; pressed
      1 c  Fine dry breadcrumbs
    2/3 c  Grated Parmesan cheese
    1/4 c  Chopped parsley
           +=OR=+
  1 1/2 tb Dried parsley flakes
      1 ts Salt
    1/2 ts Ground black pepper
 
  Gather the ingredients.
  
  Set the oven @ 375ºF/190ºC. Line a large, rimmed baking
  sheet with foil or parchment paper.
  
  Combine the butter and garlic in a saucepan and heat
  over medium-low heat until the butter has melted and the
  mixture is simmering. Pour the butter mixture into a
  wide, shallow bowl.
  
  Combine the breadcrumbs, Parmesan cheese, chopped
  parsley, salt, and pepper.
  
  Dip chicken pieces in butter and then roll them in crumb
  mixture. Arrange the coated chicken breasts on the
  prepared baking sheet.
  
  Bake the chicken for about 25 to 35 minutes. Large
  chicken breasts might take longer.
  
  Enjoy your meal!
  
  TIPS: Chicken breasts can become dry when overcooked, so
  try to time them based on the size and thickness. Small
  chicken breasts or cutlets will take far less time than
  larger pieces. Large chicken breasts can take as long as
  45 to 50 minutes, while small or flattened pieces will
  be done in as little as 20 to 30 minutes. A reliable
  instant-read thermometer is a handy tool to have in your
  arsenal.
  
  Many people prefer the stronger flavor of flat-leaf
  parsley, but curly parsley is just fine. Add more or
  less, as desired.
  
  RECIPE VARIATIONS: For a crunchier coating, replace the
  fine dry breadcrumbs with panko crumbs.
  
  For a spicy coating, add 1 to 2 teaspoons of Cajun or
  Creole seasoning to the breadcrumb mixture. Reduce the
  salt to 1/2 teaspoon if the seasoning blend contains
  salt.
  
  For additional color, add 2 teaspoons of ground sweet
  paprika to the breadcrumb mixture. Or add smoked paprika
  for smoky flavor.
  
  Add extra herbs to the Parmesan and breadcrumb coating.
  Add about 1 tablespoon of finely chopped fresh chives or
  thyme. Or add about 1 teaspoon of dry Italian herb
  blend.
  
  RECIPE FROM: https://www.thespruceeats.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The KFC Bowl resembles a Dickensian pot of gruel
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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