#Tempura fryer

[lacollepro]

面条锅终极指南：自制面条，尽显完美

面条是全球许多美食中令人惊叹的主食，从温暖舒适的意大利面食到口味浓郁的亚洲面条菜肴。如果您喜欢在家做面条，面条锅可能是您的完美工具。面条锅旨在简化流程并提供始终如一的完美效果，在全球厨房中越来越受欢迎。在本指南中，您可以了解有关 煮麵爐 以及您为何应该投资它。

面条机您需要了解什么

它实际上是一种专门用于快速有效地煮面条的厨房用具。它通常具有水箱加热元件和用于在烹饪过程中容纳面条的隔间。一些高级型号甚至包括不同类型的设置，以确保完美的烹饪时间和温度。

使用煮面机的好处

使用面条锅的一大好处是它能提供一致性。无论您是制作意大利面还是拉面，面条锅都能确保您的面条每次都煮得均匀。无需再猜测或检查面条是否煮熟，只需设置计时器，让面条锅完成工作即可。面条锅经过特别设计，可快速加热水并保持恒定的温度，这意味着您的面条煮得比在炉灶上煮得更快，在繁忙的工作日晚上尤其有用，因为您想准备一顿快餐，而又不影响口味。

不同类型的煮面机

电煮面机是最常见的类型，由电力驱动。它们非常易于使用，具有可调节温度设置和计时器等功能。这款煮面机非常适合日常使用，可以处理各种面条类型。此外，如果您想以最少的努力快速制作面条，您还可以选择微波煮面机。这些煮面机设计用于微波炉，通常具有通风盖和微波安全材料，非常适合学生或厨房空间有限的人使用

因此，最重要的是，如果您喜欢在家做面条，那么面条锅就是您的绝佳工具。它能够提供一致的效果、节省时间并简化烹饪过程，是一项可以提升您家常菜品品质的投资。无论您是面食爱好者，还是只想寻找一种方便的烹饪方式，面条锅都是您厨房中必备的设备。

要了解有关该产品的更多信息，请访问我们的网站 https://sanseidou.co.jp/cn/

[thekitchnpro]

The Best Tempura Fryer for Kitchen

New Post has been published on https://thekitchnpro.com/the-best-tempura-fryer-for-kitchen/

The Best Tempura Fryer for Kitchen

Tempura fryer is an essential part of any kitchen. They’re not that expensive or difficult to use, as long as you choose the right one for your needs. So how do you pick the right tempura fryer? I’m glad you asked! Check out these top picks from my expert review team below, and find out how to pick the best tempura fryer based on all of your needs and wants!

GoWISE USA Electric Deep Fryer

The GoWISE USA Electric Deep Fryer is one of our favorites for its simplicity, durability, and affordable price point. This deep fryer features a see-through window that gives you easy access to your food as it fries. A handy basket lifts out with ease so you can dump your food in seconds. A carry handle on top makes it easy to take your hot food with you on picnics or camping trips! At under $30. We think it’s a great choice for anyone looking for an electric model of tempura fryer at an excellent price point. It even comes in fun colors like red, green, yellow, blue, orange, and white! It has all of the basic functions needed for frying.

It heats up quickly, cools down quickly after use, runs quietly without any smoke or odor. And there are no complicated settings to mess around with. We think it’s ideal if you’re just getting started with cooking but don’t want to shell out big bucks for a fancy gadget that does more than what you need it to do. We recommend washing by hand rather than placing it into the dishwasher since some users have complained about surface scratches caused by dishwasher detergent. One last pro tip: make sure never submerge any electrical parts in water because damage may occur due to electrical shock or fire hazards.

Presto CoolDaddy Cool Touch Deep Fryer

If you’re looking for a fast, easy way to make crisp, delicious tempura, look no further than the Presto CoolDaddy Cool Touch Deep Fryer. It has a viewing window and an adjustable thermostat. So you can keep an eye on things without fear of burning. The detachable handle makes it easy to carry to and from your kitchen table, and a 2-liter oil capacity means that you won’t be running out before dinner is done. It even has a removable oil filtration system to ensure that your fried foods are crispy while minimizing messy clean-up!

Grab one of these fryers if you want healthy, delicious tempura with minimal effort! What else do we like about it? For its price, you’d expect nothing more than a propane tank and tongs. But there’s actually a deep-frying thermometer as well as strainers built into two sides of the appliance itself! Cooks love how effortlessly their food comes out perfect every time and reviewers say that only rarely do they need to re-oil between batches.

Presto GranPappy Electric Deep Fryer

The Presto GranPappy Electric Deep Fryer can be used to fry up to 3 pounds of chicken, fish, pork chops, sausage, onion rings, and more. The removable chafing dish can also be used on its own as a chafing heater when serving your fried foods. This unit is made of stainless steel with a nonstick cooking surface that is very easy to clean after use. It has an adjustable thermostat for temperature control and a removable cord storage compartment. The Presto GranPappy Electric Deep Fryer retails for around $50 online.

Cuisinart Cordless Electric Deep Fryer

The Cuisinart Cordless Electric Deep Fryer is one of our favorite fryers. Although it’s on the expensive side, you can’t deny that it does an excellent job of cooking your food. It heats up very quickly and produces perfect results every time. The Cuisinart features an auto-shutoff timer to make sure you never over-cook your food. And a removable tray for easy cleanup although there are still some small nooks and crannies that might be tricky to get out.

Plus, it has a capacity of two quarts enough to easily cook enough fried foods for dinner plus leftovers. This particular model comes in stainless steel, which looks sleek and professional in any kitchen. However, if you’re not too concerned about presentation then we highly recommend checking out other models on our list that feature nonstick surfaces; they’re great at reducing oil splatter when you remove fried foods from them! All in all, if you’re looking for something high quality but don’t want to sacrifice usability or convenience then this is definitely worth considering.

  Waring Pro DF280 Professional Deep Fryer

There are so many different kinds of fryers on today’s market it can be hard to choose which one is right for you. The Waring Pro DF280 Professional Deep Fryer is designed with specific features that make it great for frying just about anything, including seafood, fries, chicken, and vegetables. There are dual baskets that will allow you to fry up to 3 pounds of food at a time. You can easily control temperatures with its digital thermostat control. When you first receive your Waring Pro DF280 Professional Deep Fryer it comes with an automatic food basket lift for convenient use. If you want a great deep fryer that will give years of reliable service then look no further than Waring Pro’s DF280 Professional Deep Fryer.

  Chefman Electric Deep Fat Fryer

If you’re looking for a way to fry your foods without using cooking oil, then it’s worth checking out Chefman Electric Deep Fat Fryer. This appliance is an electric deep fryer that allows you to cook several different types of food at once. It has a capacity of 6.5 liters, which means it can easily hold enough ingredients for three or four people. So you can prepare snacks or small meals with ease. Thanks to its heating system, you get high-quality results with very little oil. It comes with digital controls so you can adjust cooking temperatures quickly and precisely. Giving your fried food just what it needs in order to come out delicious every time.

[gothwizardmagic]

What is your filling of choice in an after-holiday left over sammich? 🥪

genuinely have no idea tbh, we've never done ~traditional holiday food~ so our leftovers are like. kiwi dip, mackintosh toffees and butterscotch liqueur lmao

[airfryerkogebogen]

🍤✨ Sprøde Tempurarejer i Airfryer! ✨🍤

Vil du have en sundere og lige så lækker version af dine yndlings-tempurarejer? Prøv at lave dem i en airfryer! Perfekt til frokost eller middag, med mindre olie og samme fantastiske smag.

Ingredienser:

400 g rejer, pillet og renset

120 g tempuramel

180 ml iskoldt vand

1 æg

1 tsk bagepulver

Salt efter smag

Sådan gør du:

Bland tempuramel, bagepulver og salt.

Tilsæt iskoldt vand og æg, og rør forsigtigt.

Dyp rejerne i dejen.

Forvarm airfryeren til 180°C.

Tilbered rejerne i 8-10 minutter.

Tip: Hold dejen kold for ekstra sprødhed! 🧊

[ketovatrudiet]

Air-Fryer Tempura Veggies Recipe As an appetizer or snack, these homemade air fryer tempera mixed vegetables are delectably airy and crispy. Serve with any dipping sauce or on its own. 2 eggs, 1/2 cup whole asparagus spears, 1/2 cup all-purpose flour, 1/2 cup avocado wedges, 1/2 cup sweet pepper rings, 1/2 teaspoon ground black pepper, 1/2 cup zucchini slices, 1 cup panko bread crumbs, 1/2 cup whole green beans, 1/2 cup red onion rings, 2 tablespoons water, 2 teaspoons vegetable oil, 1/2 teaspoon salt divided or more to taste

[ghoulfilm]

Air-Fryer Tempura Veggies As an appetizer or snack, these homemade air fryer tempera mixed vegetables are delectably airy and crispy. Serve with any dipping sauce or on its own.

[newhandsband]

Air Fryer Shrimp Tempura Recipe Use your air fryer to make shrimp tempura for a wholesome alternative. Serve with the dipping sauce recipe provided or with sweet chili sauce.

[womenofouat]

Recipe for Air Fryer Shrimp Tempura Use your air fryer to make shrimp tempura for a wholesome alternative. Serve with the dipping sauce recipe provided or with sweet chili sauce. 1 pound large shrimp - peeled deveined and tails left on, 1 egg beaten, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chopped scallions, 1/2 cup all-purpose flour, 1 teaspoon white sugar, 2 tablespoons sherry, 1 teaspoon lemon juice, 1/2 cup club soda, 1/2 cup cornstarch, 1/2 teaspoon ginger stir-in paste, 2 tablespoons rice wine vinegar

[greenalia]

Zucchini Appetizer - Air-Fryer Tempura Veggies These homemade air fryer tempera mixed vegetables make a deliciously light and crispy appetizer or snack. Serve as-is or with any dipping sauce.

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[lacollepro]

The Ultimate Guide to Pressure Ramen Soup Pots: Making Delicious Ramen at Home

Ramen has become a beloved dish globally known for its amazing broth and tender noodles besides a variety of flavorful toppings .no doubt many people enjoy ramen at the restaurants making it at home can be just as satisfying. One of the best tools that can help you create restaurant quality ramen in your own kitchen is pressure ramen soup pot. In this guide you can learn everything about using a pressure ramen soup pot to make delicious authentic ramen.

What is a pressure Ramen soup pot?

Just like sushi robot The soup pot is a type of a pressure cooker designed specifically for making Ramon. Unlike typical cooking methods which can take hours to develop the deep flavors of ramen broth oppressor ramen soup pots pieces of the process allowing to create rich flavorful broth in a fraction of the time.

Some of the main features of a pressure ramen soup pot

The pot uses high pressure to cook ingredients quickly extracting maximum flavor from bones meats and vegetables. Perfect temperature settings allow for controlled cooking ensuring that your broth does not overcook or lose its delicate flavors. It is made from high quality materials and the pots are also built to withstand the high pressure and heat needed for making the ramen broth.

Benefits of using a pressure Ramen soup pot

One of the best parts about using the pressure pot is the time it saves. The typical ramen broth can take 8 to 12 hours to make but with a pressure pot you can achieve similar results in just one to two hours. The efficiency makes it very easy to prepare ramen on busy weeknights or even last-minute gatherings.

Furthermore, the high pressure used in the pots help you extract every bite of the flavor from the ingredients. The result is a broth which is really rich and complex and the signature taste that makes the Ramen so satisfying.

So above all you need to know that a pressure pot is a game changer for you if you love making ramen at home. It allows you to create delicious authentic ramen broth in fraction of time. You don't even have to sacrifice this flavor. With the right ingredients and a bit of practice you can use the versatile tool to make restaurant quality ramen in your own kitchen.

To know more about this products visit our website https://sanseidou.co.jp/en/

[thekitchnpro]

The Best Tempura Fryer for Kitchen

New Post has been published on https://thekitchnpro.com/the-best-tempura-fryer-for-kitchen/

The Best Tempura Fryer for Kitchen

Tempura fryer is an essential part of any kitchen. They’re not that expensive or difficult to use, as long as you choose the right one for your needs. So how do you pick the right tempura fryer? I’m glad you asked! Check out these top picks from my expert review team below, and find out how to pick the best tempura fryer based on all of your needs and wants!

GoWISE USA Electric Deep Fryer

The GoWISE USA Electric Deep Fryer is one of our favorites for its simplicity, durability, and affordable price point. This deep fryer features a see-through window that gives you easy access to your food as it fries. A handy basket lifts out with ease so you can dump your food in seconds. A carry handle on top makes it easy to take your hot food with you on picnics or camping trips! At under $30. We think it’s a great choice for anyone looking for an electric model of tempura fryer at an excellent price point. It even comes in fun colors like red, green, yellow, blue, orange, and white! It has all of the basic functions needed for frying.

It heats up quickly, cools down quickly after use, runs quietly without any smoke or odor. And there are no complicated settings to mess around with. We think it’s ideal if you’re just getting started with cooking but don’t want to shell out big bucks for a fancy gadget that does more than what you need it to do. We recommend washing by hand rather than placing it into the dishwasher since some users have complained about surface scratches caused by dishwasher detergent. One last pro tip: make sure never submerge any electrical parts in water because damage may occur due to electrical shock or fire hazards.

Presto CoolDaddy Cool Touch Deep Fryer

If you’re looking for a fast, easy way to make crisp, delicious tempura, look no further than the Presto CoolDaddy Cool Touch Deep Fryer. It has a viewing window and an adjustable thermostat. So you can keep an eye on things without fear of burning. The detachable handle makes it easy to carry to and from your kitchen table, and a 2-liter oil capacity means that you won’t be running out before dinner is done. It even has a removable oil filtration system to ensure that your fried foods are crispy while minimizing messy clean-up!

Grab one of these fryers if you want healthy, delicious tempura with minimal effort! What else do we like about it? For its price, you’d expect nothing more than a propane tank and tongs. But there’s actually a deep-frying thermometer as well as strainers built into two sides of the appliance itself! Cooks love how effortlessly their food comes out perfect every time and reviewers say that only rarely do they need to re-oil between batches.

Presto GranPappy Electric Deep Fryer

The Presto GranPappy Electric Deep Fryer can be used to fry up to 3 pounds of chicken, fish, pork chops, sausage, onion rings, and more. The removable chafing dish can also be used on its own as a chafing heater when serving your fried foods. This unit is made of stainless steel with a nonstick cooking surface that is very easy to clean after use. It has an adjustable thermostat for temperature control and a removable cord storage compartment. The Presto GranPappy Electric Deep Fryer retails for around $50 online.

Cuisinart Cordless Electric Deep Fryer

The Cuisinart Cordless Electric Deep Fryer is one of our favorite fryers. Although it’s on the expensive side, you can’t deny that it does an excellent job of cooking your food. It heats up very quickly and produces perfect results every time. The Cuisinart features an auto-shutoff timer to make sure you never over-cook your food. And a removable tray for easy cleanup although there are still some small nooks and crannies that might be tricky to get out.

Plus, it has a capacity of two quarts enough to easily cook enough fried foods for dinner plus leftovers. This particular model comes in stainless steel, which looks sleek and professional in any kitchen. However, if you’re not too concerned about presentation then we highly recommend checking out other models on our list that feature nonstick surfaces; they’re great at reducing oil splatter when you remove fried foods from them! All in all, if you’re looking for something high quality but don’t want to sacrifice usability or convenience then this is definitely worth considering.

  Waring Pro DF280 Professional Deep Fryer

There are so many different kinds of fryers on today’s market it can be hard to choose which one is right for you. The Waring Pro DF280 Professional Deep Fryer is designed with specific features that make it great for frying just about anything, including seafood, fries, chicken, and vegetables. There are dual baskets that will allow you to fry up to 3 pounds of food at a time. You can easily control temperatures with its digital thermostat control. When you first receive your Waring Pro DF280 Professional Deep Fryer it comes with an automatic food basket lift for convenient use. If you want a great deep fryer that will give years of reliable service then look no further than Waring Pro’s DF280 Professional Deep Fryer.

  Chefman Electric Deep Fat Fryer

If you’re looking for a way to fry your foods without using cooking oil, then it’s worth checking out Chefman Electric Deep Fat Fryer. This appliance is an electric deep fryer that allows you to cook several different types of food at once. It has a capacity of 6.5 liters, which means it can easily hold enough ingredients for three or four people. So you can prepare snacks or small meals with ease. Thanks to its heating system, you get high-quality results with very little oil. It comes with digital controls so you can adjust cooking temperatures quickly and precisely. Giving your fried food just what it needs in order to come out delicious every time.

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[hileynoteson]

Chat, i have an idea for the next big thing. So you know how at state fairs, they fry everything, right? Oreos, cupcakes, chicken, fries, ice cream, candy bars. All sorts of stuff. Well, I have an idea. Fried Cream Cheese. Now, you might be tempted to dress it up and make a cream cheese based batter and fry that, but then thats not fried cream cheese now is it. That would be like calling fried cake fried flour. Thats just wrong, in my book. So, what you need to do is take your normal block of cream cheese. Then, you cut it into quarters. Thirds, if you are feeling spicy. After that, you dunk it in egg like you would any fried food. Now, this next step is where many people slip up. You can’t cheap out on the batter. Okay? You need to use a nice batter. you cant just use flour and cornstarch. You need a nice, crispy batter. It needs to have good coverage but still be really crispy. I’d suggest a nice tempura batter. Now, it’s time to fry. Set your frier to as high as possible (10 degrees under your oils smoking point). For extra american flavor, use 5W-30 full synthetic motor oil. Now, I don’t know what the smoking point of that is, so just go full blast. It can’t hurt, right? If you aren’t feeling as adventurous, just stick to boring ol’ canola, peanut, or soybean oil. Now heres the fun part. Plonk the cream cheese in the basket, slam dunk the basket into the fryer from across the room, and let it fry for about 5 minutes. After that, take it out, season with powdered milk, and enjoy!

[captawesomesauce]

Food thoughts:

Next week will be epic salad week again!

We're talking

bacon

turkey

shrimp

ham

hard boiled egg

cheese

mushrooms

artichoke hearts

all on a bed of spinach with some chunky blue cheese!

I'm also going to make a fresh chicken soup! Got a whole fryer chicken I'll cut up, add some onion, parsnip, dill, carrots, celery, mushrooms and make matzo balls and noodles!

I also got some chicken tenders that I'll either tempura batter or double coat with Kentucky Kernel seasoned flour and Cornflake crumbs on the outside.

I also want to make a couple of rib eye steaks.

What do y'all have planned for the upcoming week? Any good food ideas?

[awesome-recipes101]

Orange Chicken

2-4 servings

This orange chicken dish has a crunchy coating on tender chicken pieces in an orange sauce.

Ingredients:

1 pound boneless, skinless chicken thighs

1 ¼ cups tempura flour

Vegetable oil for frying the chicken

Orange Sauce:

½ cup orange juice

¼ cup sugar

1 tablespoon rice vinegar (or white vinegar)

1 tablespoon soy sauce

1/8 teaspoon ginger powder

1/8 teaspoon garlic powder

Zest from ½ orange

To thicken sauce:

½ tablespoon cornstarch plus 1 tablespoon of water

Directions:

Heat the oil to 375°in a deep pot or Dutch oven or a fryer.  Use a deep-fry thermometer to make sure that the oil heats to the right temperature.

To make the sauce combine the ingredients in a saucepan except for the cornstarch and the water.  Cook the sauce for a few minutes.  In a small bowl mix the cornstarch and the water.  Add it to the sauce and cook for about 10 minutes while whisking to make sure the sauce is smooth.

Rinse the chicken and pat dry with a paper towel.  Cut the chicken into bite-size pieces.  Put them in a bowl and dust them with ½ cup of tempura flour.  Use a spoon to make sure all the pieces are coated.  Shake off the excess.

In another bowl mix the rest of the tempura flour, which should be about ¾ cups, with ¾ cups of water.  The mixture should look like pancake batter. Dip the chicken pieces in and make sure they are covered in the batter.  Fry a batch in the prepared oil until golden brown which should take about 10 minutes or less..  Use a spider spoon or tongs to remove them from the oil.  Place them on a paper towel to drain.  Put another batch in the oil.

When done frying all the chicken pieces put them in another bowl and pour the sauce over them.  Stir with a spoon to make sure all the chicken pieces are coated.  Then serve.  

Note:

A nice side dish could be rice.