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Thread: how do you season food?

  1. #1
    Ascendant OMFG I Post Too Much
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    Default how do you season food?

    I did fried chicken strips tonight... the recipe, like many says to season the meat

    Using the stuff they said to I pour the seasoning onto the chicken, rolled the chicken and seasoned it some more.

    But in the end it was too much... It didn't ruin the meal or anything, but curious how to get the stuff on there, but get much less layered onto it.

  2. #2
    Ascendant Ashenhand
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    Well, i probably overdo it compared to you, but you could try mixing the seasoning up with the flour or whatever your using to coat the chicken with, then roll it. I usually just do it the way you said
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    Ascendant Ashenhand
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    Trial and error.

    I hardly follow recipes, and I usually spin those that I do and add my own "flavor" to it.
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    It is not knowing that you are right, But willing to change when you know you are wrong.

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    I think the problem is that if you get too small of an amount of seasoning on the chicken almost all of it comes off when you dip it in the milk/egg mix before you flour it.

    Trying to find a more precise way to determine too much or little than by tasting it afterwards... cause by then its too late. But that seems to be the main way of figuring it out.

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    Ascendant Ashenhand Kaane Feiwong's Avatar
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    I usually don't dip chicken in milk/egg. Just wet, pat dry, roll in the flour and Seasonings and into the pan or fryer.

    Now a beer batter, like for fish, that's different. It's usually a really think pasty liquid that would require dipping, but then it goes straight into the fat fryer.

    Dooyas pretty much nailed it. It took several years before I could perfect my fried chicken. I'd always overcook the outside and it still be bloody on the inside. Got it down now though.
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    Iksar Admin OMFG I Post Too Much Nedrom's Avatar
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    I just buy shake and bake...wrap it in tinfoil and toss in the oven.

    I'm pretty simple that way, tastes good enough for me ;)


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  8. #8
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    Quote Originally Posted by Baccas View Post
    Its...just...BRILLIANT!
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    Haha. Win

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    Apostle Master
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    Bacon Salt was one of the final items of yesterday's Woot-Off. I was tempted to order some...

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    Ascendant OMFG I Post Too Much Velkyn Azurel's Avatar
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    You have many ways to season meat.
    You can take a brush and "paint" your chicken with the sauce.
    You can use a special mixture for the sauce to stick (the yellow part of the egg does it well)
    You can plunge it in some seasonned water (preferable milk if it works with your season) for a whole night. Doing so, your meat will become more tender and will drink the season. You can even plunge it in alcohol (wine, pastis, whisky).
    You can roll it in flour or garniture, seasnned with what you want to put in.
    You can put it in seasonned water and cook it like that.
    I'm sure there are a hundred more methods.
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    Ascendant OMFG I Post Too Much
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    the original post was a question of how YOU... you personally do it.

    Not a list of methods

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    Ascendant OMFG I Post Too Much Velkyn Azurel's Avatar
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    Tsk, tsk, tsk, Ryum, that's how I season my stuff.
    It depends of what I have at hand, my mood, the time available, etc..

    I'm not a robot doing the same thing over and over.
    When you cook, I hope you do things differently at least once in a while. If not, well... you should begin with "cooking for dummies."
    The difference between genius and stupidity is that genius has its limits.
    -Albert Einstein-

  14. #14
    Administrator OMFG I Post Too Much
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    I TEND to just use plain salt n pepper- just a little.

    for something breaded i use the double dip method for coating...

    1 egg, & milk in bowl

    "coating mixture" in a gallon sized ziploc bag

    mixtures run from salt n pepper in flour to panko flakes with cayenne pepper & other stuff

    dip in liquid, put in bag, shake/pat til coated, take out, place on pan lined with foil/wax paper/ don't matter what

    repeat for all meat

    now

    dip in liquid and then recoat meat with the coating mixture

    makes for a better coating on the meat.

    for salt i tend to use either kosher or sea salt (usually sea since its easier to grab) on RARE occasions i'll use Red Clay Sea Salt/black sea salt as a final garnish (1/4 tsp or less just sprinkled over the top)

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    http://www.cnet.com/8301-13553_1-10080088-32.html

    Hes done it again!!!

    Baconayse!!!
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    Ascendant OMFG I Post Too Much
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    wow... they should sell those to women.

    Can you imagine first kiss and BAM you taste awesome bacon.
    They'll have to put in a disclaimer for being whisked away to Vegas for a quickie wedding.

  18. #18
    Ascendant Ashenhand
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    lol..hey ryum...think if they made it applicable to uh...'other areas'.
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  19. #19
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    they should be careful with that, could lead to accidental cannibalism.

  20. #20
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    Spray on bacon condom?

    She thinks it's tasty while you pork her!
    Wisdom:

    It is not knowing that you are right, But willing to change when you know you are wrong.

  21. #21
    Ascendant Stone Fist
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    Quote Originally Posted by Dooyas View Post
    Spray on bacon condom?

    She thinks it's tasty while you pork her!
    Would have to be sausage flavored...sorry Dooyas.
    Bluurd Viision - EQ Monk (Long since retired)
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  22. #22
    Ascendant Ashenhand Kaane Feiwong's Avatar
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    Tried some fried fish last night with French onions crushed up as the coating. threw in a little bread crumbs and garlic powder and it was awesome.
    You see in this world there's two kinds of people, my friend. Those with loaded guns, and those who dig. You dig. - Blondie

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