Does fried tofu taste like fried chicken? I am looking for a chicken substitute. Doesn't have to be vegan,
My wife is vegetarian, and since I'm the cook in the house, I've had to come up with different ways to cook so that she can eat similar food to the rest of us in the house. I was born and raised in the Midwest, and fried chicken is a staple in our home. For my wife, I use something by Quorn, called "naked cutlets". I treat them exactly like the chicken (prepared the exact same way, only in a separate pan), and they aren't bad at all. Certainly, a non-vegetarian would never mistake it for chicken, but the taste on its own is pretty good (I soak the chicken/cutlets in buttermilk overnight, then dredge them through seasoned flour before frying in vegetable oil - I said it tasted pretty good, not that it was low in calories!!!). If you like this, another one that comes out incredible using the same "naked cutlets" is "chicken" marsala. If you follow the recipe exactly, only substitute any chicken broth with vegetable broth, then substitute the cutlets for the chicken, they come out great and even the texture is very close to that of chicken. Hope that helps a little bit!!
How long have you been on the keto diet and what are staples in your kitchen?
I’ve been strictly eating Keto for more than 3 years now. By strict, I really mean strict too - I end up making just about everything from scratch and account for hidden carbs in the serving sizes.I’ll come back and give this post an update if I think of anything else, but here’s a great start.Staple foods I like to keep on hand:Dairy/eggsKerrygold butter - simply the best around!Heavy Whipping Cream (some carbs - usually rounded down on the label. Beware the serving size)Sour Cream (again don’t go overboard)All sorts of cheeses - be sure to go for full-fat and as a rule of thumb, harder cheeses have fewer carbsAlways have a lot of cage-free/pasture raised eggs on hand - they have much better color and taste better than regular eggsI’d highly recommend trying duck eggs as well - they’re higher fat content, bigger, and make for a very rich ice cream!VeggiesAsparagusCauliflowerBroccoliBrussels sproutsSpinachLettuceSmall amounts of onion and garlic for seasoning (careful about going overboard here, since these are root vegetables)Other leafy greensFruit - I treat fruit as my candy/desert or workout fuelStrawberriesBlackberriesRaspberriesVery small amounts of watermelon on occasionAvocados (yes, they’re fruit!)Meat/seafood (try to buy in large uncut pieces from a butcher or store like Costco to save money)BeefPorkWhole ChickenFishShrimpBEWARE OYSTERS - surprisingly they have quite a bit of carbs!Go for bone-in cuts, and save the bones in the freezer until you have enough to make bone broth!MiscMayonnaise (homemade is far tastier and more keto, but store-bought works in a pinch)Mushrooms: all are good, but I usually only find crimini, white mushrooms, oyster, and shiitake. If you ever see “hen of the woods” snatch that up - tastes just like chicken!Cooking oils: Coconut oil, ghee, lard, and olive oilBaking chocolate/100% cacaoCacao butterFlax & hemp seeds (can make for a decent ‘breading’)You won’t find any nuts on my list, since I’m allergic to them, but they’re a great addition if you’re not.Pork rinds (great snack or can also be used as ‘breading’)Sambal Oelek - use this instead of sriracha, which has sugar added!Black soy beans - these are the highest fiber beans I’ve been able to find and makes for a great substitute when a recipe calls for beansXanthan gum - excellent thickener to use in place of cornstarchLiquid electrolytesCoffee & teaSucralose, Erythritol, Stevia, and Monk fruit (sweeteners)
What is your favourite chicken marinade?
Albeit a vegetarian, I have had the experience of cooking various chicken dishes.My preferred marinade is yogurt based.Full fat yogurt is best as it binds the spices well and help the flavors slowly leach into the chicken pieces. The lactic acid in the yogurt softens the chicken and gives a tang and a creamy texture to it.I usually marinade chicken with yogurt and spices and keep it in freezer for a while before cooking it.The other marinades which do a decent job are lemon juice and vinegar.
Can you bake chicken breast in aluminum foil?
Of course you can. Read your cookbook for times and sizes. Try this web site: www.allrecipes.com
Is there anything I can use to season steaks besides "steak seasoning"?
Marintate them. Here are some recipes: http://www.cooks.com/rec/search/0,1-0,steak_marinades,FF.html I'll rub them with oil, put some different spices on there: s & p, garlic powder, red pepper flakes, chili powder and keep them in the fridge for a few hours. I've also put oil, worcesterhire sauce, red wine vinegar and spices on them. Acids in vinegar break down the meat and help make them tender. Dry rubs are just rubbing spices into the meat. Those are good too if that's all you have.
What is kung pao chicken?
Westernized versions Westernized version of Kung Pao chicken, served in London.Westernized versions, usually called "Kung Pao chicken," commonly consist of diced marinated chicken stir-fried with skinless unsalted roasted peanuts, chopped, sliced, or diced red bell peppers (as well as other vegetables such as green bell peppers, celery, Chinese cabbage, water chestnuts, and carrots), sherry or rice wine, hoisin sauce, oyster sauce, and chili peppers. Although chicken is traditionally used, seafood items such as shrimp or scallops, or other meats such as beef or pork, are sometimes used in place of the chicken (although typically only a single meat or seafood is used). It can also be prepared with tofu instead of meat. In order to prepare Western-style Kung Pao chicken, bits of diced raw chicken are marinated, then dusted with cornstarch, and then a Chinese wok is heated on a high flame, without oil, until it is quite hot. A swish of the ladle spreads a couple of teaspoons of peanut oil, then the chicken is flash fried in the hot oil to bring out the flavor of very slightly charred or grilled meat, but not so long that it loses its juices or tenderness. Next, grated garlic and the vegetables are added, followed by Chinese rice wine, along with a sweet sauce. A tiny drizzle of sesame oil provides the tang, peanuts are added, and the dish is ready in about one and a half minutes, from the time the oil first hits the wok. Kung Pao chicken is a very popular staple of North American Sichuan-style Chinese restaurants, and many recommend using it as a measure of the skills of a chef. Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the Western version does not. From 1968 until 2005 it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods. However, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns
Is chicken tandoori a good option as a protein source if I am trying to build muscles?
It is a good source of protein, given that its meat. However, you should look at consuming Chicken Breast part primarily, because that is where there is least fat and maximum protein concentration ratio. If you see most pro bodybuilders rely on Chicken Breast for their natural protein source, combined with Brown rice as a source of Carbs.Also, ensure that marination and preparation of the tandoori chicken does not use excess oil or low quality spices, and if possible use Greek Yogurt (hung curd) instead of normal Curd.Hope this helps.
I want to find recipes for real chinese food not the fake american stuff.?
i used to live in hong kong when i was younger and i really miss the authentic chinese food that I ate all the time. Does anyone know where I can find good recipes for any kind of chinese food? not necessarily limited to cantonese.
What should I try at an Indian restaurant if I’ve never been?
Indian meals are conceptually different from the idea of a European or American meal.It isn't starter/appetizers , main course, dessert.All food except dessert is accompanied by a staple which could be steamed rice, roti or wheat flour tortilla. Volume wise this staple or carbohydrate forms the bulk of the meal. Any vegetable preparation or fish, meat or chicken dish is just a flavouring for the staple or cereal. That is why the world famous Indian curry is very spicy in look and tastes spicy too if you consume it without any staple. However if you consume it with roti or steamed rice the net result is just right.So essentially people eat roti or rice or both, accompanied by one or two preparations, one may be a dry type of preparation or a curry without gravy and another curry one which has gravy. To consume the dry curry you will be served a lentil soup which will have a neutral flavour. Added to this fare are side items like chutneys, pickles, fries, stir fries .So I would advise you to visit a restaurant that serves what is called a “Thali” or a fixed menu combo. The word Thali means a large dish. Thus is the dish served to you with your staples like steamed rice and/ or roti and all other items in small bowls.The thali below is a luxurious thali.This thali below is a low cost thali.