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Randel Cooks

Midwest Home Chef

Category

chicken

Fry Coatings – Flour Fry Mixes – Batters

Calamari Flour Fry Mix

Blue Ginger – https://www.ming.com/lidia-bastianich/

2 cups sweet potato flour

2 cups tapioca flour

2 cups cake flour

2 cups bread flour

Chicken Flour Mix

Simply Ming

1 tablespoon salt

1 teaspoon chili powder

1 teaspoon Chinese five-spice powder

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

2 cups rice flour

2 tablespoons cornstarch

Fish Beer Batter

Simply Ming

1 cup cornstarch

1 cup all purpose flour

1 tablespoon baking powder

½ tablespoon baking soda

8 ounces of your favorite beer

Basic Fry Coating

Inspired by Greek Seasoning https://greekseasoning.com/

1 T Garlic Powder

1 T Onion Powder

1 T White Pepper

1 T Ground Thyme

1 Cup Corn Starch

1 Cup Flour

1 Cup Tapioca Starch

1 Cup Rice Flour

Tempura Batter

Simply Ming

2 cups rice flour

Soda water

Ultimate Greek Seasoning

Inspired by Greek Seasoning https://greekseasoning.com/

2 t salt

2 t basil

2 t oregano

1/2 t thyme

2 t garlic powder

1 t dill

1 t marjoram

1 t cornstarch

1 t black pepper

1 t parsley flakes

1 t rosemary

1/2 t ground cinnamon

1/2 t nutmeg

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What is safe temperature for poultry pork beek and other meats?

I get this question alot and the usda has an offical statement below.  Get yourself a good resturant quality thermometer.  It is quick and easy.  Just test and be safe.  Your food will be more moist since the higher internal temps just force out the moisture resulting in overcooked and dry meat.  Well unless beef jerky is your goal. 🙂

Cooking

Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature.

  • Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
  • Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
  • Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

http://www.fsis.usda.gov/Factsheets/How_Temperatures_Affect_Food/index.asp

http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/

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