I think purchasing has been well covered.
I've done the veggies, pork chops, chicken, fish, seafood. It all worked well except for the pork chops...I used a cut too thick...almost 1 inch thick and had to over cook the crust to get a nice inside. Probably a schnitzel thickness would work better.
Salmon, halibut and monkfish. Monkfish was ok but I prefer other methods for monkfish. Salmon and halibut worked out well.
Scallops if you go with sea scallops I'd cut in half so they are two thinner scallop pieces but still circles. Helped with the cooking time. Shrimps worked butteflied or not. Butterflied gave a little more surface area for panko and result crunch.
For the harder/denser vegetables I prefer parboiling them first in seasoned water...sugared and/or salted. Potatoes, sweet potatoes, yams and carrots all worked. The alternative we tried was very thin slices but I like a little substance to the bite.
by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...
by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...
by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.