No on varmasti hyvää! Täytyy kokeilla pian. Porilainen äitini teki samantapaista kiisseliä, en muista mikä sen nimi oli (kun olen kovin vanha). Sama ohje kay mutta etikan sijasta sitruunamehua ja riisin tilalle mannaryynejä.
Kiitos tarkoista maustemäärista! Niin monissa suomalaisissa resepteissä on vain lista mausteista; arvaile siinä sitten, kuinka paljon ohjeen tekijä on mahtanut tarkoittaa... Periaatteenani on se, etta ensimmäisellä kerralla teen ohjeen juuri niin kuin se on kirjoitettu, vasta seuraavalla kerralla alan muokata sitä mieltymysteni mukaan.
Couscous on pastaa, ei joku erillinen kasvi, joten suurimoiksi sitä ei voi kutsua. Ei siis erityisen terveellistä; täysjyvävehnää tai ei. Ohje kuulostaa kokeilemisen arvoiselta, kuskusin määrän vähennän puoleen.
Reseptisi kuulostaa hyvältä, mutta uteliaisuuttani kysyisin, minkä kanssa näitä tarjoat? En oikein osaa kuvitella, että nämä iltapäiväkahville sopisivat.
Total Time: 12 hr 50 min
Prep: 30 min
Inactive: 12 hr
Cook: 20 min
Yield:Makes 16 pieces
Level:Easy
Ingredients
For the brine:
1 gallon water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, halved
2 tablespoons black peppercorns
About 1/2 ounce (1 large bunch) thyme sprigs
About 2 ounces (1 large bunch) flat leafed parsley sprigs
5 lemons, halved
Two-2 1/2 pound chickens, each chicken cut up in 8 pieces
10 cups peanut oil
For the coating:
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 quart buttermilk
Kosher salt
Directions
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.
Cook's Note: Use a 6 quart saute pan with splatter screen. Be careful. The oil can spurt as the chicken is added and fried, making this a perfect recipe to use a splatter screen. Place a thermometer in the oil to help monitor the proper cooking temperature. It is a good idea to make this brine a day ahead and refrigerate it. Do not add the chicken to warm brine and do not leave the chicken in the brine longer than the specified time or it may become too salty.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2009, Excerpted from Ad Hoc at Home by Thomas Keller, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/buttermilk-fried-chicken-recipe10.html?oc=linkback
Anteeksi etta tama on englanniksi, postaan huomenna kaannoksen.
P.S. Useimmiten sita tarjotaan chilin kanssa (chili con carne). Kokonaisia maissinjyvia voi ihan hyvin panna sekaan, samoin paloiteltua jalapenoa. Meidan perheessa lisataan usein hyvin kypsyteltya cheddar-juustoa. Todella muhevan siita saa, kun lisaa kermaviilia...
Sita vain, etta taalla USAssa maissileivan makeus on maantieteellinen juttu. Etelavaltioissa ei makeaa laiteta, sen sijaan Uudessa Englannissa saatta maissileipa olla ihan yokottavan makeata.
Buttermilk Fried Chicken
Total Time: 12 hr 50 min
Prep: 30 min
Inactive: 12 hr
Cook: 20 min
Yield:Makes 16 pieces
Level:Easy
Ingredients
For the brine:
1 gallon water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, halved
2 tablespoons black peppercorns
About 1/2 ounce (1 large bunch) thyme sprigs
About 2 ounces (1 large bunch) flat leafed parsley sprigs
5 lemons, halved
Two-2 1/2 pound chickens, each chicken cut up in 8 pieces
10 cups peanut oil
For the coating:
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 quart buttermilk
Kosher salt
Directions
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin.
Bring the peanut oil to 340 degrees F. in a 6 quart saute pan.
Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.
Cook's Note: Use a 6 quart saute pan with splatter screen. Be careful. The oil can spurt as the chicken is added and fried, making this a perfect recipe to use a splatter screen. Place a thermometer in the oil to help monitor the proper cooking temperature. It is a good idea to make this brine a day ahead and refrigerate it. Do not add the chicken to warm brine and do not leave the chicken in the brine longer than the specified time or it may become too salty.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2009, Excerpted from Ad Hoc at Home by Thomas Keller, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/buttermilk-fried-chicken-recipe10.html?oc=linkback
Anteeksi etta tama on englanniksi, postaan huomenna kaannoksen.