gfweb

Might not be chilling that helped. Might just be the passage of time that allows the breading to mature or something. Various katsu recipes on the webs don't mention resting or chilling though. Anyone with restaurant experience able to comment on whether kitchens bread-up a bunch and store uncooked or do they do it ala minute?

@robirdstx suggested 30 minutes in the fridge between breading and frying. Two pieces of the same breast...top one was breaded and refrigerated and then fried and the bottom one was breaded and fried straightaway. The refrigerated one had a more sturdy crust and sliced without shattering. The other had a more fragile crust and had some fall off after cutting. So chilling helped. Thanks! Both were fried together...odd that the chilled one browned more.

I have trisol but that's a crisp enhancer. What doyou suggest?

My chicken katsu is tasty but the breading falls off half of the pieces when I slice it. I flour...egg wash...panko and fry. Rest for 5 min and slice. What am I doing wrong?

If we've learned anything from covid its that when morons are in charge they make moronic rules.

Yes it does. Minimal content, lots of blather.

Neuro-fuzzy here. Perfect for 10 or 15 years.

@Smithy These bugs survive the acid in our stomachs in order to get past and start an infection. Stomach pH is around 2. Straight white vinegar is 2.5ish says google...probably less acid in a ceviche prep. But swimming in a lake doesn't often cause an infection (although years ago I got something...probably salmonella..after a canoe capsized in the New River and I drank a lot of water unintentionally). And as you say walleye don't usually consort willingly with mammals.

Any concerns about using freshwater fish uncooked? In the back of my head is a ban on them for sushi because of all the poo that's in freshwater.

What's with all the peas?

No garlic in the sauce?

@Annie_H Poking a hole does not kill the spore it just keeps it from growing and making toxin. Low temperature also keeps the spores from growing whether conditions are aerobic or not. That's why thawing temp is an issue.

But who needs shipping if you can just bring it home? Although shipping guarantees it arrives rock solid frozen.

Wouldn't be hard to fill with epoxy yourself

Wild Fork continues to treat us well. Arrives frozen like a rock and thaws nicely. Fair prices

I agree with barley as a sub. "Barlotto" is a favorite.

Pretty damning review. Earlier I had wondered if the value of the destination for expense account dining would carry the restaurant through this. That clicking I hear is reservations being cancelled.

Old Forge is vile. Provel...yuck. I cannot address New Haven. It looks nice. What's their take on Chicago casserole pizza?

Any mention of which ones?

I 've got peppers and chard. Fall lettuce and broccolini are sprouted.

That would be a cauliflower. Glad you converted

Bermuda has been on my radar for 2 yrs

So I have these pawpaws. Super sweet and fruity. Banana crossed with strawberry. Not a huge yield from each when you get the seeds out. An experiment...mashed pawpaw and bacon on salmon. It was OK, but there may be no savory use for pawpaw.

I believe this.

infusing software into the cooking process will enable more creative food design, allow individuals to more precisely customize their meals, disintermediate food supply chains, streamline at-home food production, and generate horizontal markets for this burgeoning industry." Or it will complicate and add cost to a simple thing.