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I know some folks try rolled oats as breadcrumb substitutes. Sounds dreadful. someone try it and report back.
Gravy's Cooking Thread
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Yeah basically you are cutting out comfort food for the most part. Deep fried stuff as you mentioned. Stick the gluten free mixes from bob's red mills, they got a shit ton of recipes as well for everything on the site.
Lanx
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cornstarch?
http://celiacdisease.about.com/od/Gl...luten-Free.htm
that's how i get a nice crust on my tofu, btw i'm asian so like i know how to cook tofu. (not like the horrible ways white ppl cook it)
http://celiacdisease.about.com/od/Gl...luten-Free.htm
that's how i get a nice crust on my tofu, btw i'm asian so like i know how to cook tofu. (not like the horrible ways white ppl cook it)
Gravy
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Ichu
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Abefroman
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Unless it's made from Volcanic rock nothing. If it's a legit basalt molcajete just keep grnding small batches of white rice till you don't see any particles in it. Then just mix some garlic, coarse salt and a bit of oil and grind it up and spread it all around. Wash out with a little soap and water and you're done.
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Don't just use corn starch to make your breading. For gluten free stuff you usually need to combine different flours to get the dough to a consistency that is like wheat flour. Instead of corn starch (flavorless and is too fine) use maseca. Maseca is corn flour that has been nixtmalized and has decent flavor and actually nutritious. Mix it with tapica, potato, or rice flour.
You make your flour mix and add the spices. Next you beat an egg or two and dip the meat into the egg batter. Coat it with egg batter and then cover it with the flour mix.
You make your flour mix and add the spices. Next you beat an egg or two and dip the meat into the egg batter. Coat it with egg batter and then cover it with the flour mix.
Lanx
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If you deep fry, just a light coat of corn starch, drain the tofu well, if not, itll get soggy cuz the tofu will end up avsorbing lots of oil cuz its too busy trying to evaporate the water away.
Also buy your tofu from a chinese grocer. Is it better? No but its 400 ppercent cheaper. The same tofu in a shop rite will be 4 bucks, while its always on sale for 1.25 or less at a chinese grocer.
If your a veggie person this could net you like four times more protein for the same price.
Less. The long cook times on beef (up to 72 hours) are intended for cuts with connective tissue that needs to be gelatinized. London broil is lean, but has no connective tissue. I'll recommend the "wet-aging" process I posted earlier for it though, as it can have tough fibers. ~1-2 hours at 103 F, ~1-2 hour at 120 F, then 135 probably for 6-7 hours.
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Big Phoenix
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Anyone have any recommendations for a decent braiser other then le creuset since I don't want to plunk down too much right now?