I Disagree With Jacques Pepin
July 29th 2010 19:34
Jacques Pepin can do no wrong, except maybe in his recipe for onion crusted sole. There, he uses those awful canned fried onions that are usually limited to green bean casseroles, (the kind made with canned soup) and runs them through the food processor.
Personally, I think the taste of the onion things is too strong to go with sole (and sole is too expensive anyway) but the onions work well enough with skinless chicken breasts.
But, when I put the onions into the food processor, they quickly turned into a greasy mess that was impossible to use for coating fish, and was a pain to clean. Put the onions into a freezer bag and crush them with a rolling pin.
Also, instead of the usual flour, egg, and then coating method, you can get good adhesion by covering the chicken breast with a thin layer of mayo. Maybe the fats bind to each other.
Personally, I think the taste of the onion things is too strong to go with sole (and sole is too expensive anyway) but the onions work well enough with skinless chicken breasts.
But, when I put the onions into the food processor, they quickly turned into a greasy mess that was impossible to use for coating fish, and was a pain to clean. Put the onions into a freezer bag and crush them with a rolling pin.
Also, instead of the usual flour, egg, and then coating method, you can get good adhesion by covering the chicken breast with a thin layer of mayo. Maybe the fats bind to each other.
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