FeChef
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Ha, I was wrong, I do have both Walmart brand Shake n bake and Walmart brand Panko. Going to take pics now.
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Just now, IndyRob said:
No, they don't. They use the normal industrial ingredients.
We can choose panko crumbs, but they can't.
The breadcrumb used in "shake n bake" is not even close to "Panko" If i had a box on hand i would pour them both on a paper plate to prove you wrong.
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3 minutes ago, IndyRob said:
Or, just supply your own bag and spice/flour mix for 29 cents.
They use a special breadcrumb that browns and crisps up better then standard breadcrumbs, and most certainly "flour" Store brand is cheaper, and used the same breadcrumb, tastes identical and is a lot cheaper and includes the "shake bag"
I can confirm Walmart brand, and a local brand to me called Giant.
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6 minutes ago, MaryIsobel said:
I don't use Lawry's - as it tastes like not much more than salt to me but I did contemplate some additional seasoning but decided that I would be taking away from the original which was what I was craving. As I mentioned the craving was out of the blue. Thankfully I am far enough on the path of life that I could rule out pregnancy!
As ive mentioned, i go very light on the Lawry's, but I always found "find your own bag and shake n bake" to be a bit bland for my taste. A light sprinkle on both sides of a pork chop really brings it to the next level. You could make your own Lawry's without salt if you think theres enough salt in the original mix. Its basicly sugar, celery seed, onion powder, and garlic powder. Might be some white pepper in their too.
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1 hour ago, MaryIsobel said:
About a year ago I sent my husband (off-leash ha-ha) to the grocery store and though it wasn't on my list he came back with a 2-pack of Shake 'n Bake because it was "on sale." It got tucked away in the pantry until today. It did have the shaker bag. I have to admit that I couldn't leave well enough alone and while doing dinner prep, I added some panko, some parm and a couple of spritzes of olive oil to make up for the extra breadcrumbs.
I don't add extra breadcrumbs because it changes the final texture from "baking" but i do pre season my pork chops with Lawry's seasoning salt and let them sweat for 30 min prior to tossing in the bag with the "bake" mix. I go very lightly with Lawry's as its pretty salty, but man does it kick them up a notch.
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As for weird cravings its cheap ramen packet with as much spicy chile powders i can tolerate. I usually add a nip of Habanero powder, a 1/2 tsp of Jalapeno powder, and a 1/4 tsp of Cayenne powder. The trifecta usually has me sweating half way through the bowl.
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Don't buy shake n bake. The no longer provide the bag to "shake" the chicken or pork chops in. And they upp'ed the price to almost $5 a box. I buy store brand that includes a bag and its like $1.69 a box.
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Why would it matter if cook time is not an issue? Not enough water add more, too much, take the lid off and let it evaporate. This seems like pretty trivial $hit.
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Ive eaten stink bugs on a dare. They actually taste like cilantro. Those hoppers look way too big though.
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Char Siu for tonights dinner.
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Reminds me of this Greek Diner had the best Chicken Orzo soup with a hint of lemon.
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Just picked up a pork loin a few days ago, trimmed the deckle for Char Siu.
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Why exactly do you need to use wrap or paper? Why not just put directly on a flat plate?
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I make char Siu out of this cut. Its basicly the deckle on a pork loin just cut off before sliced into chops.
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3 minutes ago, heidih said:
I'd make my own or just get from Indian or Viet market but my mobility and kitchen access are limited. Oddly my latest morning delight is toasted English muffin, drizzled with local honey, sprinkled with that product and topped with a soft egg. I am the perhaps odd sweet + savory person. Oh the joys of only having to plkease your palate though as a family cook I was more please individual tastes - like @liamsaunt
Odd? Negative. My breakfast sandwich is sometimes fried chicken breast with bacon and drizzled with maple syrup on a homemade belgium waffle.
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27 minutes ago, heidih said:
I like these - lightly spicy. https://www.amazon.com/MaeMai-Crispy-Onions-Garlic-Flakes/
I usually make my own, but those sound tasty with the garlic.
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1 minute ago, MaryIsobel said:
Not planning on a topping per se, just a bit of a crunchy element.
Either way, scratch the breadcrumbs, and try deep fried shallots.
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I never heard of horseradish crumble, and after doing a google search, I can confidently say, I am glad i never heard of it, and wished i had not wasted my time searching. Please do not ruin good raw salmon/tuna with a breadcrumb topping. If you want a crunchy element might i suggest using deep fried shallots.
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Just now, chef koo said:
What about them?
Great substitute for butter. Try or don't.
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20 hours ago, OlyveOyl said:
Mixed mini tomatoes, shallots, chervil with a hot honey/mustard vinaigrette.
Coleslaw, radish, yellow peppers, parsley and chives.
Jumbo lump crab cake baked with a pat of butter @ 450* for12 minutes.
I would take a crusty french baguette, slice it open, smash that crab cake in, and top with that amazing slaw, and make a Po Boy.
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0.05% was the magic number. Noticeably more tender, but still had chew. vacuumed for 90 minutes total, and overnight for 12 hours, then 6 hours in the APO.
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Ann put the bug in my ear two weeks ago, couldn't get it out, and no LJS's around anymore to satisfy the craving. Had to take matters into my own hands.
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Testing a pound of London Broil for beef jerky. 3/8 thickness sliced with the grain. 0.05% ( by my sketchy calculations ) vacuumed ( no tumble ) 29.5 Hg held for 30 minutes. Then into fridge overnight. Plan to dehydrate in my APO 135F dry bulb no steam for 6 hours ( will adjust accordingly )
Going for 30%- 40% moisture loss.
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Shake 'N Bake and other prepared coating mixes
in Kitchen Consumer
Posted
Im good at missing points, but my point still stands, they do something to the breadcrumbs to make them brown and crisp up better when baked with literally no oil.