FeChef

Say Wut?

The thing is, I pat the chicken dry with paper towels and put them on a cooling rack in the fridge with paper towels ontop for a few hours to let them dry.

Yes the last dredge is in flour but it is not plain, it contains salt, pepper and msg. Note to the others: I have no idea why some of you never heard the term "breading" in reference to a seasoned flour coating. Look up any KFC clone recipe and you will find a million references and the use of flour as a final coating. Not bread crumbs. And he who asked about the oil temp, I have dropped pieces into 375F oil that had dropped to 325F and those pieces had the same problems with the breading not staying very well. Im leaning more toward the person who mentioned possibly brining is causing adhesion issues. By the way, the brine is a simple 4.5% salt. (45g salt / 1000g water)

I am confused, you have never seen a recipe that calls for an outside layer of flour. Like, you have never soaked chicken in buttermilk and then tossed in season flour and deep fried? Or like, just tossed calamari rings right into flour and then fried.. Fe chef, I am assuming you are a sushi chef, if you are having issues with breading chicken. What I think it the best thing is to let it all sit together for awhile in the fridge once you have floured, egg'd and breadcrumb'd but, you said you have already tried that. Maybe your oil is not hot enough, what temp are you frying at? And you said you dried the chicken prior to putting the flour on. I was letting it sit in the fridge for 15-20 minutes before frying @ 375 (drops to 325F). Yes i brine my chicken first then let it rest in the fridge on paper towels for a few hours to get any excess moisture off before lightly dusting in "flour" then dip in egg wash, then seasoned "flour" breading, then sit in fridge 15-20 min before frying. Today I dusted a batch and let the dusting get tacky in the fridge a few hours. I then dipped in eggwash and then breading and then let sit in the fridge for a few hours and then i decided to flash freeze them and going to see what frying from frozen does. At this point i'll try anything.

But this is about flour based breading, not bread crumbs.

Here in the US bread crumbs are tiny crumbs of bread. I specificly said flour breading, which is made from flour and seasonings.

Ok normally I wouldnt bother responding to you but you clearly read my post, yet you are bringing up bred crumbs when i clearly said this isnt about bread crumbs, its about flour "breading" I dont know, maybe you are from another country where the term breading and light dusting is alien to you, if so my appoligies.

Ok this has been nagging me for ages. No matter what method I use to bread chicken, it always falls off. It doesnt matter if its boneless skinless chicken breast or with skin, even with chicken wings it eventually falls off either while frying or taking a bite and half the breading falls off or cutting with a knife it falls off. I have tried letting the chicken dry out on a rack in the fridge, light dust of flour then 15 min rest, then buttermilk or egg wash then dredge in breading and another 15-30 min rest before frying. No matter what i do it always falls off! The only luck i have had is a light dusting in flour, dip in a milk/flour batter, then coated in Panko bread crumbs. But this is about flour based breading, not bread crumbs. How do some of these commercial breaded chicken companys get the breading to stick so well to the chicken? I have had breaded chicken where I actually wanted to remove the breading (health kick) and I couldnt even get the breading off! /RANT

If your going to sous vide it, I would go 36 hours @135F-140F for med rare tender slices. If you want something pulled but not mealy or stringy you can go 24-36 hours @ 160. A simple 4.5% kosher salt water brine overnight will keep it juicy and tender but not give it a "corned" taste. You can slather with BBQ after its cooked and hit it with a blow torch to get a nice chared/glazed crust. Wont be the same as a good smoked brisket but will do the job.

I have never bought ghee nor have i made ghee. But I make brown butter all the time and it is excellent on popcorn, steamed clams, lobster, and crab legs. Its also the secret ingredient in my homemade perogies with butter and onions. Whoever said make sure not to brown the butter doesnt have a clue.

Is it a 3lb chunk? If so for med rare i would go 135F for 16 hours. Would give you something the texture of deli style med rare roast beef. Slice thinly and you can use it for open face roast beef, hot roast beef sandwiches like Arbys but 10x better, or chicago beef sammichez. Almost forgot french dip sandwiches with some swiss cheese and johnnys au jus.

Yes I am using GS this time. In the past I used RM but I read that GS was better for larger cuts of meat and is supposed to have a stronger bond. I am hoping it makes a big difference with these chuck tender roasts and giant turkey breasts ( i plan to do this with a 25lb turkey).

I havent decided on the approach for the wings or the legs yet. I was thinking of deboning the thighs and glueing them together with the skin sides facing out. I would Sous vide them @ 145F but for the breast i prefer 140F. Do you have a link or pictures of this deboned, fried wing? Are they cooked first, then bone removed? About the glue, I have used it a few times for various meats, But a few times I had less then stellar results with the bond strength, and was wondering if pre brining would have any effect on the bond. I dont use any acidic ingredients, I use a simple 4-5% salt solution. I may add 2% sugar, but undecided.

I would cold smoke it, and bring my indoor electric turkey fryer along. Takes 3 1/2 minutes a pound to cook. Amazing results.

Paula deans recipe is pretty good. I tweak it with alittle nutmeg and use two 8 oz boxes of the jiffy corn muffin mix. Im pretty sure i dont drain the can of whole corn when using 2 boxes. If im going for a more soupy consistency i only use the one box of mix and again i dont drain the can of whole corn. You may want to experiment before hand to get the texture you like. Everyones different when it comes to this dish, i get mixed reviews every holiday i make it. heres the link to the paula dean recipe. http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html

I like to make scalloped corn, but on the dry side so its more like bread. Its baked in a dutch oven.

No the chuck tender roasts are frozen cryovac. I would put them in an ice bath for just enough time to thaw roughly 1/2 inch surface. Then cut them in half and pat dry with paper towels and brush on the activa GS, then vacuum seal them sandwiched together and put in the fridge to thaw overnight, then SV @ 135 for 24 hours. Im just concerned that what might happen is between the glued pieces it may refreeze and deactivate the glue.

Ok so here in the US thanksgiving is approaching. I usually deep fry my turkey but this year i want to dissect and SV the pieces. Im thinking of removing the entire breast from the ribcage leaving the skin on one half of the breast and reversing the other half of the breast and rolling it up with some activa GS meat glue. Then SV @ 140F for 4-6 hours and finish off in the turkey fryer for 5 minutes to crisp the skin. One thing im concerned about is I want to do my usual brine but im not sure if its safe to brine before rolling it up with the meat glue,or must i do it after its been glued? Also, Im also planning on glueing a few chuck tender roasts together to resemble a more traditional rib roast. Im planning to cut them in halves and glue 4 of them together and since they are frozen at the moment, im thinking maybe its best to glue them while they are partially frozen(surfaces will be thawed and pat dry) so i can get a better vacuum on them once the glue is applied. Does anyone know if its okay to glue partially frozen meats, or must they be entirely thawed before glueing?

I said from experence I cooked some deer steaks SV for 4 hours and they came out mealy. So i was giving a heads up. Geesh

From experience, deer is very very lean and SV texture is "mealy" at 135F for 4 hours.

Would be cool to take some hard boiled eggs, remove them from there shell. Then put a skewer through it and dip it in this edible clay. Then you could decorate the edible shell for easter and tell everyone they can eat the entire egg.

NP, I missed that. Must have skimmed over the sear part and assumed it was sear then serve. Not sure why if your going to braise traditionally, that you would even bother SV at 58C for the first 6-12 hours. Might aswell just braise traditionally the whole time.

This is why I mentioned 58C (136F) not causing meat to be fall-apart tender even after 48 hours.

So let me get this straight...PG is saying that to get fall-apart texture, you cook for 6-12 hours at 58C (136F) then 78C (172F) for 2-4 hours and it should fall apart? Im not disagreeing because frankly i havent tried 172F SV for meats. But I can tell you theres no way 58C (136F) for 6-12 or even 24-48 hours is going to be fall-apart.

Not sure why some of you are having trouble with chuck roast. My chuck's sous vide @ 133F for 24 hours come out like prime rib. My chuck's sous vide @ 160F for 24 hours makes the best open face pot roast or shredded beef for taco's. Probably one of the best cuts for sous vide in my opinion.