This is our newest baby ~ no name yet, just "Baby"! He thinks he is a big puppy and likes to play chase.
Lesson two was all about Tempura and using the Fry Daddy. Tempura is a Japanese batter used for cooking meats, vegetables and some fruits.
Tempura
1 egg, beaten
1 cup ice cold water
1 cup all purpose flour, sifted
Crack egg and place in a medium size bowl. Beat with a fork until foamy. Add 1 cup of very cold water. Use fork to blend with the egg. Add 1 cup of sifted all purpose flour. Continue to stir until the mixture is well blended and is smooth, without lumps.
For our class, we dipped both chicken strips and tenderized round beef steak cut into small strips.
Very carefully add oil to fry daddy and allow to heat. When oil is hot, dip meat one strip at a time into batter, allowing excess batter to drip off into the bowl. Place strips in the fry daddy. Meat is done when batter becomes brown and the meat pieces float to the top. Carefully remove and drain on paper towels. You should be able to cook 5 to 7 strips of meat at a time.
We like broccoli dipped in the tempura batter and fried; however, the class did not want broccoli, so after cooking the meat, we dipped some dill pickle slices. (Didn't we used to get those at Sonic?)
Always use extreme caution when using a Fry Daddy or anytime you are working with hot oil.
Tempura
1 egg, beaten
1 cup ice cold water
1 cup all purpose flour, sifted
Crack egg and place in a medium size bowl. Beat with a fork until foamy. Add 1 cup of very cold water. Use fork to blend with the egg. Add 1 cup of sifted all purpose flour. Continue to stir until the mixture is well blended and is smooth, without lumps.
For our class, we dipped both chicken strips and tenderized round beef steak cut into small strips.
Very carefully add oil to fry daddy and allow to heat. When oil is hot, dip meat one strip at a time into batter, allowing excess batter to drip off into the bowl. Place strips in the fry daddy. Meat is done when batter becomes brown and the meat pieces float to the top. Carefully remove and drain on paper towels. You should be able to cook 5 to 7 strips of meat at a time.
We like broccoli dipped in the tempura batter and fried; however, the class did not want broccoli, so after cooking the meat, we dipped some dill pickle slices. (Didn't we used to get those at Sonic?)
Always use extreme caution when using a Fry Daddy or anytime you are working with hot oil.
This summer, I plan to try some tempura dipped peach slices. Maybe I'll serve them hot over homemade vanilla ice cream.
We also made Monkey Bread (or Pull-A-Part Bread). Here is the recipe for Monkey Bread:
Monkey Bread
1 package of “canned” Biscuits (You can also use pieces of yeast dough, but you will have to allow time for the dough to rise.)
5 – 6 Tablespoons of butter, melted in a small bowl
1/3 cup sugar
! – 2 teaspoons of cinnamon
Prepare a small loaf pan by spraying with nonstick cooking spray.
Combine sugar and cinnamon in a bowl.
Remove biscuits from package and separate. Cut each biscuit into 4 equal pieces (quarters). First dip biscuit quarters into melted butter, then roll in the sugar/cinnamon mixture. Place in loaf pan. When you have finished coating the biscuit pieces. Your loaf pan should be between ½ and 2/3’s full. Remember the biscuits will rise as they cook. Cook according to directions on the biscuit package, but check to make sure the loaf is done. It should be a nice golden brown.
We also made Monkey Bread (or Pull-A-Part Bread). Here is the recipe for Monkey Bread:
Monkey Bread
1 package of “canned” Biscuits (You can also use pieces of yeast dough, but you will have to allow time for the dough to rise.)
5 – 6 Tablespoons of butter, melted in a small bowl
1/3 cup sugar
! – 2 teaspoons of cinnamon
Prepare a small loaf pan by spraying with nonstick cooking spray.
Combine sugar and cinnamon in a bowl.
Remove biscuits from package and separate. Cut each biscuit into 4 equal pieces (quarters). First dip biscuit quarters into melted butter, then roll in the sugar/cinnamon mixture. Place in loaf pan. When you have finished coating the biscuit pieces. Your loaf pan should be between ½ and 2/3’s full. Remember the biscuits will rise as they cook. Cook according to directions on the biscuit package, but check to make sure the loaf is done. It should be a nice golden brown.
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