If you have trouble getting breadings to stick, use this technique to get the best fry coatings. Dissolving the flour first releases the GLU-ten that sticks to the food like (yes!) glue. Kitchen Pro’s will recognize the similarity to making gravy.
1Set aside an 8 oz. glass of water and bring the rest to a low boil in a pot large enough to dip the food to fry without overflowing.
2In the 8 oz. glass of water stir in the flour (and cornstarch}
and pour slurry into pot. Use very small amount of water to
wash out glass if necessary.
3Reduce heat. Stir until “gravy” thickens somewhat, then set pot aside to cool. As it cools it will thicken to the consistency of a medium to thick liquid. Whisk in small amounts of hot water if too thick.
4Once cooled, dip frying portions in liquid and dredge in your favorite breading and fry. Enjoy.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
Best Chicken Quesadilla
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream. Read more.
Easy Pie Crust
Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. Even if you don't roll it out exactly evenly or press it in to your pie plate perfectly, the buttery taste and flaky texture will more than make up for any cosmetic imperfections. Give this easy pie crust recipe a try next time you bake—and if you want to use it for a savory dish, just leave out the sugar in the recipe. Read more.