*****Batters for Deep Frying

*****Batters for Deep Frying

To be clear, while I still own a deep fryer, it is honestly the biggest, messiest most annoying kitchen appliance that I have owned. It smells and when I used it,it was always greasy on the outside no matter what I did. Now, use my wok, (or I also have a large heavy cast iron frying pan) that I use to deep fry in; let’s face it, deep frying isn’t really something that we should be doing so often that any home cook needs a deep fryer.

I was told the secret for a proper, crispy batter for deep-frying fish a long, long time ago by a chef friend. Indeed, not only a friend, but the head of a culinary arts program at a local post-secondary school (The Southern Alberta Institute of Technology, where I took my initial commercial cook training, is a polytechnic institute in Calgary, Alberta, Canada. SAIT as it is better known offers more than 100 career programs in technology, trades and business).

The secret; it’s so very simple.

It’s corn-starch.

While I sadly lost the exact (Billingsgate Recipe he gave me in his cooking class that day and truth be told, he told me it was an old fisherman friend who gave it to him) I have always remembered that secret.

This batter is awesome for deep frying anything! Onion rings, mushrooms, zucchini spears, fish, chicken, shrimp, etch. It is light and thin so you can actually, still, taste the food you deep fried. This recipe doesn't seem like it would make a lot, but it's so thin that it really covers a lot of food. Being rich in protein and healthy to boot, fish is always one of my top choices. Haddock, since it’s a nice milder fish, holds up well and cooks fast, is one of the best choices for deep frying battered fish. Fresh fish is always, always, and always, better, especially when you are deep-frying it in batter. Frozen fish will have extra moisture no matter how you defrost it!

There are a few secrets that you have to adhere to in order to make great battered fish. How to make the best battered, deep fried fish at home!

1. The oil temperature MUST be at 375 degrees. Hotter and it will burn on the outside and you will have raw fish inside. Cooler will make the batter soaked in grease.

2.  No milk and no egg in the batter. This is as plain as you can get. You can sub in half beer, and half water, for sure, if you want.

3. Use only thin and fresh fish filets. Do not use frozen.

So, who’s in for giving this recipe a shot? I am so excited. These are great recipes!

Happy cooking everyone! Love you more than chocolate!

Basic Ingredients Nutrition

SERVINGS: 6-8

YIELD: 1 1/2 cups batter

UNITS US

1⁄2 C. all-purpose flour

1⁄4 C. corn-starch

1 tsp. baking powder

1⁄4 tsp. salt

1⁄2 C. water

1 Tbsp. water

1 Tbsp. egg, beaten

1 Tbsp. vegetable oil

THE BEST DEEP FRIED BATTERED HADDOCK

The Best Deep Fried, Battered Haddock

Prep Time: 3. Cook Time: 8 minutes.

Total Time: 11 minutes. Course: Dinner

Servings: 4

Batter Ingredients:

1 C. of flour

3 Tbsps. Corn-starch

1 Tbsp. baking powder

1 tsp. salt

1 C. cold water or half beer!

1 Tbsp. dill optional but amazing-highly recogmended!

Dash of pepper, to taste

2-4 Fresh Haddock Filets patted dry with a paper towel

For Flouring:

1/2 C flour

2 Tbsps. Corn-starch

Instructions

Combine the batter ingredients and mix until smooth, using piano wire whip.

Preheat 2-3 inches of oil in a heavy sauce pan, or wok, to 375 degrees F.

Combine the "flouring" ingredients together in a small bowl.

Dredge the fillets through the flour, then the batter until covered with a thick coat of batter.

Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.

Remove and drain on paper towels.

Serve and enjoy. ~~~Al (Alex-Alexander) D. Girvan.

Time to Season Your Cast-Iron Pan for Real

Time to Season Your Cast-Iron Pan for Real

No piece of kitchen equipment incites such feelings of fear and anxiety (but also love and obsession) as the cast-iron pan. If you haven't mastered the art of cooking with—and cleaning—it, you probably fall into two camps: Either you gave up and let it get rusty, crusty, and dusty, (this is starting to sound like a country music song), or you use it regularly but find that your food sticks to the pan due to improper seasoning. Enough already. Today is the day you learn how to season that pan properly from this day forward—because once you do, you'll have it for life.

If It's In Generally Good Shape…

Wipe It Clean

Every time you use your cast-iron, you should wipe out any bits of food. Sometimes, that just means a quick swipe (keep a rag or old towel near your stove exclusively for this purpose). For stubborn pieces and crusted-on crumbs, scour it with kosher salt and your rag. If it's really nasty, you can use a little warm water, but steer clear of the soap. And don't you dare put the pan in the dishwasher. Ever.

Lubricate the Entire Pan

Once the pan is clean, use your rag or a paper towel to coat it with a thin layer of fat. Although my personal preference is beef tallow; the type of fat doesn't really matter: Olive oil, lard, coconut oil, vegetable oil, canola oil… it's all fair game. The important thing is to coat the entire pan with fat, and yes, that means the exterior, bottom, and sides of the pan. Rust is like a virus that can spread from anywhere on the pan. THAT FILM OF FAT IS WHAT ACTS AS A BARRIER AGAINST RUST AND DECAY, so lube up.

Gently Heat It

After that, place it in an oven set to 200-250 degrees for 15 minutes and let it cool down before storing it in a cabinet or on the stovetop. Be sure not to leave it in the oven—you'll likely forget it's there the next time you use it, causing it to overheat at higher temperatures. Some manufacturers (like Lodge) come pre-seasoned, and are TECHNICALLY ready to start cooking with right away. But for vintage cookware you should give it a good base seasoning before you use it. After that, there’s no need to go big unless you really muck it up.

If It's All Sorts of Gnarly…

Wipe It Down and Oil It Up

Use whatever fat you have handy, but it should have a smoke point that's higher than 350˚. Preheat your oven to that temperature and rub the pan generously with oil (but not so much that it's dripping like mad). I like beef tallow or vegetable oil-based Crisco, but lard, avocado oil, canola oil, etc., will all work. Don't forget the exterior of the pan.

Bake It

Line the bottom rack of your oven with a large sheet of aluminium foil to catch any drips, then turn the pan upside-down on the rack above the foil. Bake it at 350˚ for one hour, then turn off the oven and let the pan cool completely in the oven. After that, you're ready to cook. Just promise us that you'll clean and season it well after every single use.

One Last Thing…

Never, ever, ever put a cast-iron pan in a dishwasher.

Scottish Tattie Scone Recipe – How To Make Potato Scones

Traditional Scottish Tattie Scones

Tattie Scones, no Scottish breakfast is complete without them. Americans have the Hash Brown we Scots have the Tattie Scone. Taters or tatties both refer to potatoes - the usage depends on which side of the Atlantic you hail from.

The potato or tattie scone recipe requires very few ingredients and is suitable for vegetarians.

That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne) and eggs. Not exactly what you might term vegetarian friendly, so be prepared to feel your arteries harden as you munch your way through one.

But I digress, I give you a scrumptious recipe for Traditional Scottish Tattie Scones, not a commentary on the Scottish diet.

Tattie Scone Recipe

Ingredients:

Half pound boiled and mashed potatoes, russet

2.5 ozs plain or all-purpose flour

1 ozs Butter

Half teaspoon salt

Pinch of pepper

Quarter teaspoon of baking powder

Method:

Boil the potatoes in salted water until tender.

Drain the potatoes and mash them with the butter, salt, pepper and baking powder.

Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.

Roll out the dough on a floured surface to around 5 to 6 mm thickness.

Cut into rounds, use a saucer or small tea plate as a guide.

Prick all over with a fork and score the dough to mark 4 equal wedges.

Cook in a heavy pan or griddle which has been very lightly greased.

Cook each side for about three minutes on a medium heat until the scones are golden brown.

Ah, potato scones.

Enjoy.

Brown Chicken Stock Recipe

This rich, luscious stock is a wonderful foundation for sauces, gravies, soups, and braises.

Servings: 3-4 quarts

5 lbs. chicken parts (necks, backs, carcasses, wings, bones (what ever you have or have save over.)

2 yellow onions, roughly cubed

3 large carrots, peeled and roughly cubed

2 celery stalks, roughly cubed

Water to cover

3 garlic cloves, crushed with peel on

1 bay leaf

4 thyme sprigs

10-12 parsley stems

8 whole black peppercorns

Preparation:

Preheat oven to 400o F.

Place the chicken parts in a Shallow Roasting Pan and place in oven to roast for about 20 minutes or just starting to brown.

Add onions, carrots, and celery to roasting pan and toss together with the bones.

Return pan to oven and roast for another 10-15 minutes or until the bones and vegetables are all browned.

Remove contents from roasting pan and place in a deep stock pot on the stove.

Drain off any grease from roasting pan and then place pan on stovetop over high heat.

Add about an inch of water to the pan and as the water simmers scrape the browned bits from the bottom of the pan with a wooden spoon.

Add the contents of the roasting pan to the stock pot with the bones and vegetables.

Add enough water to the pot to cover the contents by about 2 inches.

Turn the burner on high and bring the pot to a rapid simmer.

Once simmering, turn the heat under the pot down and use a ladle to remove the froth that rises to the surface.

Place the remaining ingredients in a piece of cheesecloth and tie into a bundle with kitchen twine.

Add to the stock pot.

Allow the stock to remain at a slow simmer for about 3 hours, adding more water if the water level goes beneath the solid contents of the pot.

Strain the stock into a cheesecloth lined strainer and press gently to extract as much liquid as possible from the solids.

Cool the stock down completely over an ice bath and then place in the refrigerator until chilled and the fat has solidified on the surface.

Lift the fat from the surface of the stock and store the stock in the refrigerator for 3-4 days or in the freezer for up to 6 months.~~Al (Alex-Alexander) D Girvan.

Tri-Coloured Steak au Poivre Recèpe

This classic steak dish pairs wonderfully with a smooth, dark stout beer, which complements the meat and helps to tame the spice from the peppercorns.

Servings: 4

Ingredients:

4 1"-thick, rib, striped, or full T bone steaks (8 to 10 ozs. each)

1 Tbsp. coarse salt

1 Tbsp. whole black peppercorns, coarsely crushed

1 Tbsp. brined green peppercorns, rinsed, drained and coarsely chopped

1 Tbsp. pink Szechuan peppercorns

1 Tbsp. vegetable oil

2 large shallots, chopped

4 Tbsps. unsalted butter, cut into pieces

1/2 C brandy

3/4 C heavy cream

Preparation:

Preheat oven to 250° F.

Pat steaks dry and season both sides generously with salt.

Combine peppercorns and press evenly onto both sides of the steaks.

Heat a large heavy sauté pan, preferably cast iron, over medium-high heat until hot.

Add oil to pan and place steaks, 2 at a time, into pan.

Cook steaks, turning over once, for about 8-10 minutes total per batch for medium-rare.

Keep cooked steaks in warm oven while others cook and then place all four steaks in oven while you make the sauce.

Pour off fat from skillet, turn heat to medium-low, and add shallots and 2 Tbsps. of butter.

Cook stirring and scraping up brown bits with a wooden spoon, until shallots are golden brown.

Add brandy cautiously, as it will probably ignite, and simmer until liquid is reduced to a glaze, 2 to 3 minutes.

Add cream and any meat juices accumulated in the pan in the oven and continue to simmer sauce, stirring occasionally, until reduced by half.

Remove pan from heat and swirl in remaining 2 Tbsps. butter until incorporated.

Pour sauce over steaks to serve or serve on the side.~~Al(Alex-Alexander) D. Girvan

Oatmeal Chocolate Chip Cookie Recipe

These cookies are chewy. The delicious oatmeal offers a different taste and texture than basic chocolate chip cookies.

Ingredients:

2 Cs old-fashioned oats

2 Cs all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 C (2 sticks) unsalted butter, room temperature

3/4 C sugar

3/4 C (packed) dark brown sugar

2 large eggs

1 tsp. vanilla extract

1 1/2 Cs semisweet chocolate chips

1 cup cut walnuts

1/2C raisins

Preparation:

Preheat oven to 350° F.

Whip the dry ingredients together in a medium bowl to blend.

Place butter and both sugars in large bowl and beat until light and fluffy.

Add eggs and vanilla and mix to combine.

Add dry ingredients and mix until just blended.

Add in chocolate chips, walnuts, and raisins.

Arrange 2 racks in center of oven.

Drop cookies in large spoonful's on prepared sheets, spacing 2 inches apart.

Flatten slightly with hand.

Bake 10 minutes, then rotate trays front to back and top to bottom.

Bake until cookies are golden brown around edges and firm in center, 3-4 minutes longer.

Let cool on sheet for 5 minutes and then transfer to wire racks to cool completely.~~Al (Alex-Alexander) D. Girvan.

Wild Blueberry Biscuits:

2 Cups Flour

1 Cup milk (cold)

1/3 Cup sugar

5 Tbsps. of butter (cold or frozen)

4 tsps. baking powder

1 tsp. salt

3 ozs. of wild blueberries (fresh or frozen)

Glaze:

1 Cup of powdered sugar

1/8 Cup of water

1 tsp. of vanilla

½ tsp. of lemon juice

Directions:

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over Biscuits with a fork. Al (Alex-Alexander)D Girvan