Reddit mentions: The best breadcrumbs & seasoned coatings

Dashi. But if you can't find the ingredients to make it, which is rare these days but possible, here is my "quick" faux-dashi recipe. Really just a method to making a quick delicious broth from pantry stuff mostly. Note that I give the ingredients depending on what I have in my /r/frugal pantry. And I have good access to a variety of interesting stuff... here goes:

Ingredients
> Either: Fish Base Better Than Bouillon (found in soup aisle), or in a pinch if you are desperate Ossem Chicken Consomme or what my Polish family grew up with Vegeta Seasoning.


> If you can find it, I get it in my health focused local co-op but not this brand: dried kombu. This makes it extra yummy but if you dont have it, like the rest of the substitutions in my "quick broth" method, it'll probably turn out fine.


>the cherry on top of the sundae, if you have the extra few minutes: katsuobushi, & your miso of choice, soy sauce of your choice, mirin if you have; if not, keep an eye out for it, grated ginger root if you're feeling fancy


> Depending on whether you want a soup or broth for rice, you may want vegetables and maybe some protein like chicken or egg or even fish (which I've cooked some types in the broth and comes out lovely).


> Need rice maybe.

Method:
In a good sized pot - one that can hold at least 2-4 bowls of soup or enough water to make rice, so, 1-2 liters depending? Fill with water only 3/4 of the way up, for room to boil. Add strip of dried kombu Heat water, ladle some nearly boiling into a small bowl and dissolve a couple teaspoons or tablespoons, depending on desired strength of broth, of fish Better Than Bouillon. Pour into pot, taste, adjust. Don't make it too salty yet. If you don't have BTB, season your water with the Ossem or Vegeta - it won't be quite as nice as using BTB, which is my secret quick dinner weapon- I use it in all the flavors it comes in. Important thing is that you have good flavor here but the sodium level isn't bad yet. Subtle.

When water is boiling, remove kombu and set aside. You can shred it and add a bit on top of the rice later, make a salad, or just toss it and make me cry.

Reduce to low simmer. Use your katsuobushi if you have it and want to but I admit to neither having tried it yet nor being that skilled yet to teach another about it but there are guides better than mine online. This is just a quick way to make yourself a tastey liquid for dinner.

Season with soy sauce, mirin, whatever you may have on hand that pleases you.

Turn off burner. Let stand a few minutes. If you wish, ladel a bit of the liquid into a bowl again and mix with some miso; it's good for you! Return miso mixture into pot. I don't usually do this with rice because the liquid is flavorful enough without it, but if I'm at the end of making a real soup from it with veggies etc I will add miso before serving along with some appropriate fresh herbs, optional.


Keep in mind:
If you're making rice with it, a too-salty broth will make the rice too strong. Try to get used to a lower salt level in your life and you'll appreciate a whole new world of taste sensitivity. And your heart will thank you.

Rice is like a backdrop to the more potent things you eat, and a flavorful stir-fry is nice when paired with a more delicate rice. Dare I suggest you try jasmine rice sometime, it is one of my favorites even though it's long-grained. Lovely aroma, I could eat it plain!

If making a soup with it, experiment with different flavor profiles, bases, and vittles like sweet potatoes cubed up, bits of chicken or pork, fresh parsley and/or dill, wakame seaweed (a favorite in my house), and yes even tofu!

Anyway, hope that wasn't too long... I am getting midnight cravings talking about rice and good broth (I make an insane bone stock that turns into jelly in the fridge, yum... that's for another day!)

Edited: fixed some things!

Out of curiosity, where are you from? I consider them some of the best fish I personally eat. Not quite as good as perch, rainbow/brook trout, or some saltwater fish like snapper or pompano (also, I consider salmon and tuna a different category of flavors) but much tastier than whitefish, halibut, tilapia, cod, and other flavorless farm fish, or 'gamey' fish like some catfish, carp, dogfish, and the like.

I suppose part of this is cultural - a pan full of bluegill fillets brings back many fond memories of fishing with my dad. But there's nothing objectionable about the flavor: if anything it's a sweet, clean, but complex taste.

If you want to try some PUUUURE Michigan(c):

1. Catch a half dozen sunnies, bluegills, and maybe a few crappie or perch. Bobbers and worms work fine, they're not hard or fussy fish to catch (as the linked article demonstrates). Aim for fish the size of your hand or larger, toss back the little ones - not enough meat to be worthwhile. You may have better luck catching larger specimens with a weighted crawler harness near the bottom.
   
2. Get plenty of newspaper, cleaning the fish is a bit messy. Lay the fish flat on a cutting board.
   
3. Slice halfway through the fish from the pectoral fin, just behind the gill, up to the top of the fish.
   
4. Slide a flexible fillet knife horizontally along the fish's spinal column, starting at this incision just behind the skull. Use a gentle sawing motion to find but not puncture the rib cage - it ends just behind the anal fin, go through there - and stop just before cutting the tail. Peel the meat back from the rib cage and separate what you can.
   
5. Flip the fillet over the tail, and slide your knife along the table to separate the skin from the meat. Here's a video of the above three steps (He splits it from the tail and holds with his fingernail, I find it easier to leave it attached and use the rest of the fish to hold it).
   
6. Rinse in cold water, then dry the fillets with paper towel. Dip in an egg wash, then lightly coat with Drake's Crispy Frymix for that authentic Michigan experience (or a homemade combination of cornmeal, flour, and salt/pepper, and any spices you'd like). It's not native Michigan, so this might be heresy, but you can also use other fry mixes like Zatarain's or some Cajun spices. The fillets aren't going to be very thick, so use sparingly - or skip the coating entirely and just fry in a bit of butter.
   
7. Pour a shallow layer of corn, canola, or olive oil, or butter/lard, into the bottom of a large fry-pan and heat until it shimmers. Add fillets and fry until golden brown.
   
8. Serve with a bit of lemon juice. Eat 'em while they're hot!
   
   

Bob's Red Mill makes really great gluten-free flours and rice flours for baking and cooking.
Also --- if you have an asian store nearby (or a large enough grocery store they have an asian section), you can find plenty of rice noodles that are GF and a great substitute for regular pastas.
I'm not GF but I have a few GF friends, and I've found the best thing is to find really good substitutes. these breadcrumbs are incredible --- they're great as breading for a million things to make GF substitutes --- we've done chicken nuggets, mozzarella sticks, we've made a tofu-parmesan which was the BOMB.COM (like a chicken parm but with sliced firm tofu, homemade tomato sauce, YUM).
Anyways I've done a bit of GF cooking so if you want any other ideas, feel free to ask! <3

Ok. So first of all - you can make hard boiled eggs in an instant pot in 5 minutes! I've been putting them on salads a lot more now.


Baked Tonkatsu:
http://www.justonecookbook.com/baked-tonkatsu/
Panko Crumbs:
https://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE

Sukiyaki - use tamari or gluten free soy sauce
http://www.justonecookbook.com/sukiyaki/


Trader Joe's Pot Roast + carrots, potatoes, celery, and onions
Steamed green beans + butter, garlic salt, squeeze of lemon

Trader Joe's Lamb Tips (grilled)
Rice Pilaf:
http://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729
Tzatziki:
http://www.gimmesomeoven.com/tzatziki-recipe/

Gluten Free Pizza:
http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/
(whole milk fresh mozzarella + salami + basil + red pepper flakes)
(shredded mozzarella + olives + artichoke hearts + basil)
I liked the fresh mozzarella more. I will definitely reduce the sugar in the recipe next time. Otherwise it was really good! It was fast to make too.

Steamed Crab + Clam Chowder
https://hogislandoysters.com/oysters/recipes/manila-clam-chowder

Hope this inspires you to make something new!

1. Brine the chicken for at least 4 hours in Buttermilk, koscher salt, and freshly minced garlic.
   
   
2. Make a mixture of corn meal and flour along with your seasonings, I vary it quite a bit and experiment to find what works best for my tastes. (when I'm feeling lazy or don't have much time I use this. It's what I started with and worked out my mix from there.)
   
   
3. In one bowl mix 1/3 cup of coating with 1/2 cup buttermilk, put the remainder of the coating in a second bowl.
   
   
4. Dredge the chicken in the buttermilk/cornmeal mixture, then the cornmeal coating. Don't worry about getting liquid in the dry mix, it will help make the later pieces develop a nice crunchy crust with little nuggets of breading.
   
   
5. Fry at 320°F until Golden Brown and Delicious.
   
   
6. Serve with favorite sauce, though I always recommend fresh lemon juice the citrus really makes it better.
   
   Basically, I took the brine from u/J_Kenji_Lopez-Alt amazing recipe for Chicken Parm, adapted some of the principles behind the breading and mixed it with my favorite style of breading for fired chicken.

La Croix Lime water is some delicious stuff. No sugar, but it's not diet either. A little bitter, and very bubbly. Its great stuff! Here it is on Amazon, however it's probably cheaper at your local grocery store.

And one more Amazon link haha. This one I haven't seen locally. It's crystallized Lemon/Lime. Shelf stable--you just shake out however much you want. 1 teaspoon is equal to 2 tablespoons juice.

This stuff really is quite cool. The taste is nearly identical to real fresh squeezed juice. A teaspoon in my nalgene bottle makes the my tapwater delicious and covers the taste of chlorine.

Camp Cuisine Instant Hummus is not cheap but it is shockingly good.

I shared a package of it for dinner with my 12 year old son in Evolution Valley along the JMT with True Lemon powder, sunflower seeds, olive oil and fresh wild onions we found along the creek. It was one of the best meals of my life, for many reasons.

Harmony Valley Camp Cuisine Classic Hummus Mix, 4.2 Ounce https://www.amazon.com/dp/B00LTL5YOG/ref=cm_sw_r_cp_api_i_4nN6AbA2B8J0V

nomalicious

Well first of all, here, need I say more? it comes in smooth too but this one is prime. Who said a vegetarian can't have bacon? I buy smart bacon at my grocery store but I can't seem to find it on amazon.


this is on my wish list and it's under $25 :D
thanks fore the contest

If you like a little spice, I heavily encourage swapping regular Panko for the spicy stuff. It's just a little bite, but it is SO good and upped my chicken game a ton. I use this brand. So good.

My favorite is home made chicken strips that I do like 2x a week. I get pre sliced raw chicken tenders then coat it in egg and Ian's Gluten Free Panko then cook it in some olive oil for like 4 minutes each side. Add some veggies on the side and you're done!

On just about anything (seafood, poultry, beef or pork) - Tony Chachere's Creole Seasoning

Also a big fan of True Lemon and True Lime, altho, not "spicy" per se, mostly tart, but really sets off fish, poultry and most vegetables from the "same old same old".

Louisiana Crawfish, Crab and Shrimp Boil is also really nice (not just for boiling seafood) - mostly salt, garlic, onion, cayenne and a pinch of cinnamon. A little goes a LONG weay, it's easy to overdo it with this one. Great for seasoning potatoes tho (fries, or just boiled new potatoes)

Source: Texas Cajun

http://www.amazon.com/Ians-Gluten-Panko-Bread-Crumbs/dp/B00L1GUWF0/ref=sr_1_1?ie=UTF8&qid=undefined&sr=8-1&keywords=ians+panko+gluten+free


Also, things like Shake'n'Bake don't have breadcrumbs in them, just flour and lots of spices. So it's SUPER easy to GFake it!

I've had good results with Lefty's Spice Mix because it is thin unlike bread crumbs. It sticks well for frying or baking and also tastes great.

I may be a heathen for this (my mother thinks so), but I make it even easier with packet gravy. Just mix it into 1.5 cups of water and boil it. It tastes better than anything I've ever put out.

Yeah -- a lot of home-made American mac and cheese is baked in the oven with some form of bread crumb topping that browns -- something like this. I don't know what's normal for mac n cheese overseas :-)

But I'm too lazy to actually bake it, plus I end up with four or five meals when I cook it and breadcrumbs will get soggy after sitting in the fridge, so I just put bread crumbs on it before eating :-) Something like this, though I buy much smaller sizes than that.

The bac'n pieces were actually really good. They're like if bacon had the texture of an extra crunchy rice crispie cereal.

Next time I try something with bacon substitutes I'll look for the bac'uns brand because it seems to have ingredients that aren't as scary.

These are pretty good: http://www.amazon.com/Jeff-Nathan-Creations-Gourmet-Gluten/dp/B0078DRR44

I use these. They’re pretty good.
https://www.amazon.com/dp/B000W6Z3ZE/ref=cm_sw_r_cp_tai_730HDbK9JT67D

I just bought Vegeta and it's pretty good. I'm adding it to everything. https://www.amazon.com/dp/B0012S8VHS/

Is this what you're talking about? Because I'm totally ready to commit to a six pack if it is!

I just discovered gluten-free panko bread crumbs on Amazon! I am amazed, and I cannot wait to cook with this stuff! And I am hungry now!

My secret ingredient.

My mom is from Kentucky so I grew up with relatives mailing us boxes of this because that was the only way to get it back then. Buying it in bulk is way cheaper and they carry it a lot of grocery stores now.

Double breaded or turned into a batter, both work great. I don't have a recipe since it is one of those "until it looks right" type of things. I prefer batter on my chicken and dry breading on my pork and steak. Chicken fried pork chops are just as tasty as fried chicken!

Now I want some delicious homemade chicken noodle soup flavoured with Vegeta

> boil ... for 1-2 hours

Did I read that right?

Also, Stadium Sauce? How do I get this? Amazon is sold out. Any Brewerbros wanna help out a Newbrew? I can Paypal!

red wine, honestly just use any store brand wine it will be fine. i fried it until all the red came out of the meat, then cook with liquid for 15-20min.

also if you have this where you live, add it as a spice

Pork Panko - Pork Rind Breadcrumbs (1 Pound Bag) https://www.amazon.com/dp/B00NB2WANE/ref=cm_sw_r_cp_tai_MMqXCb31VM6C1

We use this for pork and chicken, but we use mayonnaise to help it stick to the raw meat instead of eggs ( because you normally use flour and eggs to make regular breadcrumbs stick )

Order some of this seasoning off Amazon, tastes fucking delicious. If you can handle it, also add little bit of siraccha sauce

Vegeta, Gourmet Seasoning, No MSG, 17.5oz 500g bag https://www.amazon.com/dp/B0012S8VHS/ref=cm_sw_r_cp_apa_i_hC4SCbYA933AN

I like Aleia's or Ian's. Both are about half of that price locally, just wanted to give pics for reference.

Ingredients:

1. Water
   
2. Tomato Paste
   
3. Corn Syrup
   
4. Vinegar
   
5. High Fructose Corn Syrup
   
6. Salt
   
7. Modified Food Starch
   
8. Spice Blend (Salt, Paprika, Onion Powder, Garlic Powder, Spices, and Spices Extractives)
   
9. BHA & BHT (Preservatives)
   
10. Less than 2% tricaicium phosphate added to prevent caking
    
11. Sodium Benzoate (Preservatives)
    
12. Capsicum
    
    Can be ordered straight from Amazon: https://www.amazon.com/SportService-Barbeque-Secret-Stadium-18-Ounce/dp/B00474HGL6

They have a no MSG version, but looks like their standard is with MSG.

http://www.amazon.com/Vegeta-Gourmet-Seasoning-17-5oz-500g/dp/B0012S8VHS

vs

http://www.amazon.com/gp/product/B0002DQYGE/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0012S8VHS&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=16RQ951SWD4R62XPNT5H

I get it from the supermarket but here it is on Amazon : https://www.amazon.com/Pioneer-Peppered-Gravy-2-75-Ounce/dp/B00M0ETDX4

Oh no! I meant the True Lemon/Lime bottles I found on Amazon.

Nappa Cabbage and Vegeta mmmmmmmmm

Looks similar to Vegeta. I use it on meat, potatoes,....everything...

Podravka sells a version of vegeta without msg. on foreign markets.

Best not make your own

• Das Rezept auf /r/eatcheapandhealthy
  
  
  
  
• Das gesuchte Produkt auf amazon.com