Reddit mentions: The best cooking & baking 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!
   
   

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.

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

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.

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.

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!

Thai green curry is my favorite type. The one I use most in everyday cooking, however, is Badia. Yes, I buy it by the case. I use curry in just about everything I cook.

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

Here ya go. I'm originally from Wisconsin and being I haven't been back in a few years, miss these tremendously. But yeah it's a third party so that could be why. But I don't want all the jars to break on their way to Japan.

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

https://www.amazon.com/Alexia-Foods-Crispy-Golden-Onion/dp/B00CHTUK8E

have fun

I need need need this miso. I cannot get it here and I need it to make soups and such. It's on my "For a healthier me" list.

Thank you for the contest!

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

Not OP, but Ikea's packaged gravy is vegetarian. I use it on Celebration Roasts and potatoes. Amazon sells it (although it's more expensive) if you don't live near an Ikea.
https://www.amazon.com/IKEA-ALLEMANSRATTEN-Cream-Sauce-Meatballs/dp/B004UCZVQW

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

here is what i use when deep frying chicken strips:

start with shaking chicken in a ziplock with this https://www.amazon.com/Hodgson-Mill-Seasoned-Coating-3x10/dp/B005X4H50Q

then dip in egg

then cover with this stuff https://www.amazon.com/4C-Crumbs-Seasoned-Gluten-Free-Ounce/dp/B00I4WP61O

turns out quite well

Au jus Ranch peppercini peppers

Best not make your own

Nappa Cabbage and Vegeta mmmmmmmmm

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

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

I'm not sure if these are considered batters but this is the stuff I used to use.